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 in the liquor capable of giving to the palate a buttery feeling. Between the wide range of flavors in this product there is also light bitterness that suggest 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 with 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 time before the last drying phase under the sun in 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 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. 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. 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.
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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 in the liquor capable of giving to the palate a buttery feeling. Between the wide range of flavors in this product there is also light bitterness that suggest 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 with 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 time before the last drying phase under the sun in 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 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. 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. 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.
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