For centuries, countless caravans of mules laden with bamboo-leaf-wrapped stacks of pressed pu-erh tea followed the 2.500km of Ancient Tea Horse Roads from Pu’er city to Central Tibet.
Forests of Bulang
This is a 1st grade raw (Sheng) pu-erh from Bulang Mountain
2019 - Spring Harvest
Traditionally withered, cooked, hand-rolled, sun-dried and stone-pressed. Packaging : 100g tea cake
Since they grow in one of the hottest, culturally rich, and most bio-diverse regions in Yunnan, Bulang teas are known to be distinctive with a certain bitterness and bold sweetness. The powerful aromas of this tea rise as and when infused multiple times.
The tea artisans’ packaging guarantees the quality, the origin and the authenticity of the tea.
4g - 2 to 5mn - 100°C
- Using a pu-erh knife, a paring knife or with your hands, gently loosen leaves from the edges of the cake.
- First rinse the leaves with temperate spring water; this will prepare the leaves for infusion.
- Pour freshly boiled spring water over the already damp leaves.
- Infuse as long as desired, from a few seconds to several minutes.
This tea can easily undergo multiple infusions; for each successive service, it is common practice to gradually increase tea steeping time so as to experience new flavours every time.