Bulang Treasure 2020 Puer Sheng (raw) Tea is a product carefully selected by Tea Soul to offer an even more in-depth tasting experience and knowledge of the complex puer tea variety. The leaves of this sheng come from some gardens around the city of Mengzhe in Menghai County. This specific area close to the south border of Yunnan, in Xishuangbanna Prefecture, gives birth to a lot of high-quality puer thanks to the high-quality material in the territory and the presence of several experienced tea artisans. The Bulang Treasure 2020 Puer Sheng (raw) Tea infusion has a fairly complex flavour profile that develops strongly, especially in the aftertaste. During the first sips the tea reveals its vegetal character made of strong taste like the one in some green asparagus followed by a fresh flavor of bean sprouts. After a while the puer shows also a cereals-like sweetness and an increasing velvety liquor capable of giving the palate a buttery feeling. Between the wide range of flavors in this product there is also light bitterness that suggests a great development of the flavor profile through time. Place of origin: Mengzhe, Menghai County - Yunnan, China. After harvesting, the leaves of Bulang Treasure 2020 Puer Sheng (raw) Tea are left to wither in the sun for a period of time depending on the producer before going through the "green killing" stage, which is broadly similar to that used to produce green tea. In this case, however, the leaves are heated in the iron wok at a lower temperature than the usual standards for a green tea, so it is possible to preserve some enzymes capable of changing the taste of the tea through time. After being pan-fried the leaves rest during the night before the last drying phase under the sun the next day. In this stage the product is called maocha and it is ready to be (eventually) pressed in order to have the best conditions for being transported and aged. To press the leaves, the producer exposes a certain quantity of the product to a strong steam jet for a few seconds in order to soften the vegetal mass and then wraps it all up in a kind of sock or sac to imprint the final, usually discoid, form. To maintain the desired shape the sac is put under heavy stones for several hours or under a mechanical press while the leaves lose the residual moisture caused by the steam in the previous phase. We strongly recommend infusing Bulang Treasure 2020 Puer Sheng (raw) Tea in the traditional Chinese method (Gong Fu Cha) with a gaiwan of about 100 ml capacity. Following this brewing technique you can, with 5 grams of leaves, do multiple infusions and have the most complete tasting experience of your tea. After quickly rinsing the leaves with water at a temperature of 100 °C, an initial infusion of 10 seconds can be made. Then, keeping the water at the same temperature, the product can continue to be used by adding more water and increasing the previous infusion time by about 5 seconds (10 - 15 - 20...). For a more traditional Western-style preparation, we recommend 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with water at 100 °C for a brewing time of one and a half minutes. For a better tasting experience we suggest filtering the infusion as close as possible to the proper steeping time indication. The brewing time recommendations, however, can also be slightly adjusted by your personal taste in order to obtain a strong or more delicate cup of tea. Store in a cool, dry place away from direct sunlight.
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Bulang Treasure 2020 Puer Sheng (raw) Tea is a product carefully selected by Tea Soul to offer an even more in-depth tasting experience and knowledge of the complex puer tea variety. The leaves of this sheng come from some gardens around the city of Mengzhe in Menghai County. This specific area close to the south border of Yunnan, in Xishuangbanna Prefecture, gives birth to a lot of high-quality puer thanks to the high-quality material in the territory and the presence of several experienced tea artisans. The Bulang Treasure 2020 Puer Sheng (raw) Tea infusion has a fairly complex flavour profile that develops strongly, especially in the aftertaste. During the first sips the tea reveals its vegetal character made of strong taste like the one in some green asparagus followed by a fresh flavor of bean sprouts. After a while the puer shows also a cereals-like sweetness and an increasing velvety liquor capable of giving the palate a buttery feeling. Between the wide range of flavors in this product there is also light bitterness that suggests a great development of the flavor profile through time. Place of origin: Mengzhe, Menghai County - Yunnan, China. After harvesting, the leaves of Bulang Treasure 2020 Puer Sheng (raw) Tea are left to wither in the sun for a period of time depending on the producer before going through the "green killing" stage, which is broadly similar to that used to produce green tea. In this case, however, the leaves are heated in the iron wok at a lower temperature than the usual standards for a green tea, so it is possible to preserve some enzymes capable of changing the taste of the tea through time. After being pan-fried the leaves rest during the night before the last drying phase under the sun the next day. In this stage the product is called maocha and it is ready to be (eventually) pressed in order to have the best conditions for being transported and aged. To press the leaves, the producer exposes a certain quantity of the product to a strong steam jet for a few seconds in order to soften the vegetal mass and then wraps it all up in a kind of sock or sac to imprint the final, usually discoid, form. To maintain the desired shape the sac is put under heavy stones for several hours or under a mechanical press while the leaves lose the residual moisture caused by the steam in the previous phase. We strongly recommend infusing Bulang Treasure 2020 Puer Sheng (raw) Tea in the traditional Chinese method (Gong Fu Cha) with a gaiwan of about 100 ml capacity. Following this brewing technique you can, with 5 grams of leaves, do multiple infusions and have the most complete tasting experience of your tea. After quickly rinsing the leaves with water at a temperature of 100 °C, an initial infusion of 10 seconds can be made. Then, keeping the water at the same temperature, the product can continue to be used by adding more water and increasing the previous infusion time by about 5 seconds (10 - 15 - 20...). For a more traditional Western-style preparation, we recommend 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with water at 100 °C for a brewing time of one and a half minutes. For a better tasting experience we suggest filtering the infusion as close as possible to the proper steeping time indication. The brewing time recommendations, however, can also be slightly adjusted by your personal taste in order to obtain a strong or more delicate cup of tea. Store in a cool, dry place away from direct sunlight.
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