Shu (ripe) Puer Tea Bulang 2017 357g




The leaves of shu (ripe) puer tea Bulang 2017 come from the Bulang area in the region of Yunnan in the South of China. In order to understand this product it is necessary to know more about the area where its leaves come from because, most of the time, the place of origin commands the name and the organoleptic features of the tea. This puer is specifically made by an harvest coming from the mountain area of Bulang n the South of the Autonomous Prefecture of Xishuangbanna at Western-South point of Yunnan. The leaves of this batch were then carefully selected and pressed in spring 2017 by the Menglun Jingyu factory located in the Mengla County. The specific about the factory where these leaves arrived is useful to underline that, behind this puer, there is a definite style or research studied by an apposite group of tea masters in order to exploit the terroir characteristics in the product.

The infuse of this shu puer reveals a quite intense and hard to decipher vegetal flavors. Between the typical earthy and mineral tastes of those fermented products, in fact, here, it comes out a slightly pungent and refreshing bitter character. The complex effect of this taste suggest to the palate an analogy with some bitters made of quite balsamic herbs. Besides the predominance of this bitter feature on the flavor profile of the infuse there is also some space in the aftertaste for a slight sweet beet note. The body of the beverage, in the end, results smooth and unable to give an astringent feeling in the back of the mouth.

Place of origin

Bulang - Yunnan, Cina


After the harvest the leaves whither under the sunlight for a certain period of time depending on the tea masters evaluations before going into the “killing of the green” phase which is similar to the practice adopted for green teas. In this case, however, the leaves are heated in the iron wok with a lower temperature than the usual standards for a green tea so it is possible to preserve some enzymes capable of changing the the taste of the tea through the time. After the cooking process big quantities of tea leaves are piled, dumped and covered with big sheets to allow the beginning of the fermentation. The producer here have to move and wet constantly the leaves in order to achieve an homogeneous fermentation on all the vegetal mass. When this process ends, generally after o period which can take from 20 to 70 days, the leaves were spread all over the floor to let the microorganisms who started the fermentation dry, and get loose. Now it is possible to (eventually) press the tea and so provide to it the best conditions to being transported and aged. To press the leaves, the producer exposes a certain quantity of the product to a strong steam jet for few seconds in order softened the vegetal mass and then wrap all up in a kind of sock or sac to imprint the final, usually discoid, form. To maintain the desired the form the sac is putted under an heavy stones for several hours or under a mechanical press while the leaves loose the residual moisture caused by the steam in the previous phase.


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 6 grams of leaves (about 4 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 7 times.

To prepare the tea in the western style we suggest 3 grams of leaves (about 2 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.


  • Temperature


  • Infusion



  • Gaiwan

    6g-100ml / 10-15-20... sec /7 infusions

  • Mug

    3g-150ml / 90... sec / 2 infusions


  • Fermentation

    Totally fermented

  • Caffeine

    Caffeine low


  • Origin: China

  • Taste: Vegetal/bitter

  • Instants: Drink


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