EN
Cha Shu Wang "Bulang Zheng Shan" is an aged 2009 shu pu-erh from the Cha Shu Wang factory. It was made from young spring leaves and buds from plantations on Bulang Mountain, and the final pressing took place in August 2009.
The signature, recognizable Bulang Mountain profile comes through clearly in the flavor. The finished tea looks even, clean and tidy: small leaves and plenty of reddish buds are at first glance reminiscent of gong ting grade.
Characteristics
- Type: shu pu-erh, aged, pressed cake
- Factory: Cha Shu Wang
- Region: Bulang Mountain
- Year: 2009 (pressed in August)
- Weight: 357 g
- Raw material: young spring leaves and buds
Aroma and Taste
Dry leaf: an expressive spicy and woody range with nuances of nuts, berries and camphor.
Liquor: expressive, clean, rounded and harmonious: woody, spicy and resinous shades are complemented by dark chocolate, nut shell and berries; the flavor is juicy and moderately rich, with a refined bitterness and sweetness.
Aftertaste: enveloping, long, sweet and warm.
Why You'll Love It
A tea that suits the morning well: invigorating, uplifting and warming with a pleasant glow. It works equally well brewed Western-style or gongfu style, so you can choose the method to match your mood.
How to Brew
Gongfu brewing (short infusions):
- Teaware: porous clay for shu pu-erh or thick-walled porcelain
- Water: 95–98 °C; 5–6 g of tea per 100 ml
- The first infusion is a rinse, then infuse for 10–15 s, adding 10–15 s each time
- The flavor holds for 6–8 infusions
Western-style brewing (teapot):
- Teaware: a large glass or porcelain teapot
- Water: 95–98 °C; 4–6 g of tea (1.5–2 tsp) per 500 ml
- Warm the teapot, add the tea, rinse with boiling water and pour it off
- Add boiling water, cover with the lid and steep for 5–6 min
Storage
Keep the whole cake in paper or kraft packaging in a dry, well-ventilated place free of foreign odors and direct light. Do not store the tea in airtight plastic: pu-erh needs air.
