Sheng (raw) Puer Tea Bulang Gushu 2018
This sheng (raw) puer tea is obtained by ancient trees located in the mountain area of Bulang in the south of Yunnan. Thanks to its origins the leaves of this puer give a full-bodied infuse rich of flavors. During the tasting time, first at all, you can feel a floral taste followed by a strong starch sweetness and an intense vegetal character.
This puer comes from the the Bulang area in the south of China. In order to understand deeply the puer teas we have to clear up better the area where these materials come from because usually the place of origin gives also the name to the tea. Here we are in the south of Yunnan (a famous region for puer productions) in the independent prefecture of Xishuangbanna. In this area there is a top production of puer from each mountain but, because of cultural and historic issues, some mountains are grouped in macro areas. Among these macro areas there is the Bulang where are located a lot of famous mountains and cultural minorities which are strictly related to the tea leaves harvest. Here the local families arrange the tea to be sent in the factories for the processing of the material and this way of production assures us a great product because the local people have a deep respect of the nature around their hometown. The definition of maocha in this case make us aware of the fact that the leaves are directly collect from the villages in the Bulang area without passing through the factories while the name gushu stands for ancient trees and so it underlines that the arbor has a lot of here.
This tea harvest in the spring 2018 has immediately a nectar sweetness with some light floral notes perceivable in the throat and on the palate after drinking the tea. Besides these flavors there is a glutamate taste plus some green notes which give the sensation of a deep humid undergrowth after an intense rain.
Place of origin
Bulang area - Yunnan, China
After the harvest the leaves wither under the sunlight for a certain period of time depending on the tea master wisdom before the "kill of green" phase which is similar to the process used in green teas production. Here the main difference is that the leaves aren't heated at the same temperature of a green tea but with a lower one so you could preserve some enzymes which will continue to modify the flavors of teas through the years. The fresh pan-fried materiel is left to rest all the night before going under the final drying process. The dry pu er leaves is called maocha and generally different maocha are blended to obtain unique flavors combination and pressed into different shapes.
We invite you to brew this tea in the traditional Chinese style (gong fu cha) in order to extract more from your leaves. Following this preparation you could use 5 grams of leaves (about 3 teaspoons) in a gaiwan of 100 ml so you can obtains more infusions with different flavors. After a brief rinse of the leaves in a 100°C water you can go with a first infusion of 10 seconds and, after that, at the same water temperature, you can do multiple infusion adding 5 seconds every steeping time (10 - 15 - 20 ...)
These leaves could be steep about 9 times.
To prepare the tea in the western style we suggest 2 grams of leaves (about 1 teaspoons) in a 150 ml cup with 100°C water for a steeping time of one minute and a half.
The tea could be filtered if you want to avoid some little piece of the leaves during the tasting time and also the steeping time we recommend here could be modify on your personal preferences.
We recommend you to store this tea in a dry and cool place avoiding the direct sun light on the leaves.
5g-100ml / 10-15-20... sec / 9 infusions
2g-150ml / 90... sec / 2 infusions
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