EN
Bulang Mini Tuo Sheng Pu-erh 2005 is a raw sheng pu-erh from the Bulang area in the south of Yunnan province. It is pressed into small nests (tuo) weighing 5-6 grams. This is a rich tea with a camphor aroma that developed after long storage in the hot, humid climate of Taiwan.
A camphor aroma is a highly valued trait of sheng pu-erh, usually appearing in good teas after at least ten years of aging. In the aftertaste it turns into a pleasant cooling sensation in the mouth and throat, like menthol. There are also woody-earthy accents, though not as pronounced as in shu pu-erh.
Characteristics
- Type: sheng pu-erh, pressed
- Country and region: China, Yunnan province, Bulang
- Year: 2005
- Form: mini nests (tuo) of 5-6 g
- Tea cultivar: Yunnan Da Ye Zhong (large-leaf)
- Raw material: leaves from old trees, which can be up to 300 years old
- Taste: mature, woody, rich
Aroma and Taste
Dry leaf: a camphor, woody aroma.
Brew: a mature, rich taste with woody-earthy notes.
Aftertaste: a menthol-like coolness in the mouth and throat.
Good to Know
These mini tuo are made only from small, broken pieces of leaf, so we recommend straining the brew through a strainer to keep particles out of the cup. It is best brewed in a gaiwan: a teapot spout would clog quickly.
How to Brew
Gongfu brewing (gaiwan):
- Tea: one nest (5-6 g) per 100-120 ml
- Water: 95-100 °C
- Time: 10-15 s, rinse the tea first; then increase gradually
Western-style brewing:
- Tea: about 5 g per 200 ml
- Water: 95-100 °C
- Time: 2-3 min
Storage
Store in a dry, dark, well-ventilated place, away from strong odors.