The leaves of this puer come from the Bulang area, located in southern China. To understand the category of pu er teas, it is important to know the area in which these teas grow, as it is usually the region itself that gives each tea its distinctive name. In this case, we are in the eastern part of the Yunnan region, famous for puer production, in an autonomous prefecture called Xishaungbanna. Here, in the Menghai region, this cake was produced in 2018 by the Ouhai Shenyu factory. This information can reveal a lot to us, but above all indicates that the tea has passed through a factory that used a precise recipe to create it. Speaking of the flavors that will be perceived in the infusion of these leaves, some distinctive characteristics of raw puers can be immediately noted, such as the vegetal and somewhat astringent taste of herbs, in contrast to a full-bodied sweetness in the aftertaste. The peculiarity of this sheng, however, lies in the strong interaction between the slight acidity of the vegetal part of the product and the sweeter and fuller part of it. Together, these two elements will form a delicate sweetness typical of certain eastern fruits, characteristic of the eastern areas of Bulang. Origin: Bulang - Yunnan, China. Production: After harvesting, the leaves are left to wither in the sun for a while, depending on the producer, before going through the "kill green" phase, similar to that used for producing green teas. The peculiarity in this case is that the leaves are not heated as much as they are for a green tea, in order to preserve certain enzymes that modify the flavors over time. Once cooked, the leaves are left to rest overnight before completing the drying in the sun. From here, maocha is obtained, which can be blended with other maocha to create unique flavor and aroma combinations before being pressed into disc shapes, cakes, etc. At this point, the tea is ready for consumption, but it is also in the perfect state to be stored for years before being tasted. Preparation: We strongly recommend infusing this tea according to the traditional Chinese method (gong fu cha) to fully enjoy these leaves. Following this preparation, 5.5 grams of leaves (about 3 teaspoons) can be used in a gaiwan of about 100 ml to obtain multiple infusions with different tastes. After a quick rinse of the leaves in water at 100°C, a first infusion of 10 seconds can be made; subsequently, by keeping the water at the same temperature, the time can be increased each time by 10 seconds compared to the previous infusion (10 – 20 – 30…). This tea has a longevity of about 7 infusions. For a classic preparation according to western style, we recommend 2 grams of leaves (about 1 teaspoon) in a 150 ml cup with water at 100°C for an infusion time of one and a half minutes. The tea can be filtered for easier tasting, and the indicated infusion times are purely indicative, so it can also be adjusted according to personal taste. It is recommended to store in a cool and dry place, away from direct sunlight.
The leaves of this puer come from the Bulang area, located in southern China. To understand the category of pu er teas, it is important to know the area in which these teas grow, as it is usually the region itself that gives each tea its distinctive name. In this case, we are in the eastern part of the Yunnan region, famous for puer production, in an autonomous prefecture called Xishaungbanna. Here, in the Menghai region, this cake was produced in 2018 by the Ouhai Shenyu factory. This information can reveal a lot to us, but above all indicates that the tea has passed through a factory that used a precise recipe to create it. Speaking of the flavors that will be perceived in the infusion of these leaves, some distinctive characteristics of raw puers can be immediately noted, such as the vegetal and somewhat astringent taste of herbs, in contrast to a full-bodied sweetness in the aftertaste. The peculiarity of this sheng, however, lies in the strong interaction between the slight acidity of the vegetal part of the product and the sweeter and fuller part of it. Together, these two elements will form a delicate sweetness typical of certain eastern fruits, characteristic of the eastern areas of Bulang. Origin: Bulang - Yunnan, China. Production: After harvesting, the leaves are left to wither in the sun for a while, depending on the producer, before going through the "kill green" phase, similar to that used for producing green teas. The peculiarity in this case is that the leaves are not heated as much as they are for a green tea, in order to preserve certain enzymes that modify the flavors over time. Once cooked, the leaves are left to rest overnight before completing the drying in the sun. From here, maocha is obtained, which can be blended with other maocha to create unique flavor and aroma combinations before being pressed into disc shapes, cakes, etc. At this point, the tea is ready for consumption, but it is also in the perfect state to be stored for years before being tasted. Preparation: We strongly recommend infusing this tea according to the traditional Chinese method (gong fu cha) to fully enjoy these leaves. Following this preparation, 5.5 grams of leaves (about 3 teaspoons) can be used in a gaiwan of about 100 ml to obtain multiple infusions with different tastes. After a quick rinse of the leaves in water at 100°C, a first infusion of 10 seconds can be made; subsequently, by keeping the water at the same temperature, the time can be increased each time by 10 seconds compared to the previous infusion (10 – 20 – 30…). This tea has a longevity of about 7 infusions. For a classic preparation according to western style, we recommend 2 grams of leaves (about 1 teaspoon) in a 150 ml cup with water at 100°C for an infusion time of one and a half minutes. The tea can be filtered for easier tasting, and the indicated infusion times are purely indicative, so it can also be adjusted according to personal taste. It is recommended to store in a cool and dry place, away from direct sunlight.
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