EN
Bulang Da Shu ("Big Tree") is a young 2025 sheng pu-erh from Bulang, one of the well-known tea regions of Yunnan in southern China. The name points to large-leaf material from tea trees of this region: such material gives a rich infusion with a pronounced character and plenty of reserve for many gongfu infusions.
This is a fresh, still very young sheng. It has not been fermented, so it keeps the lively, grassy brightness of the raw material and opens up differently with every infusion. The cake features an elephant, a symbol of calm and nobility, which matches the unhurried, confident mood you want from a tea session.
Characteristics
- Type: sheng pu-erh (raw, pressed)
- Region: Bulang, Yunnan, China
- Year: 2025
- Raw material: large-leaf
- Shape and weight: cake, 100 g
- Flavor: fresh, grassy, floral, with pleasant astringency and a sweet aftertaste
Aroma and Taste
Dry leaf: fresh greenery, grassy and floral shades.
Infusion: lively and clean, with expressive astringency and a light bitterness that gradually give way to sweetness. By the middle of the session the infusion becomes deeper and richer.
Aftertaste: sweet and long, with a gently refreshing feel in the mouth.
Why You'll Love It
Young sheng is interesting in two ways: it is pleasant to drink right now, enjoying the brightness of fresh raw material, and it can be set aside for storage, as over time the flavor becomes softer and deeper. Moderate astringency and a sweet aftertaste make this tea a good choice for getting to know Chinese tea and for first pu-erh tastings. It is invigorating and sets the mood for an unhurried, focused ritual.
How to Brew
Gongfu brewing:
- 6–7 g of tea per 100–120 ml of water
- water temperature 85–95 °C
- rinse for 5–10 s, then discard the water
- first infusions 10–15 s, then increase the time little by little
Western-style brewing:
- 3 g of tea per 200 ml of water
- water temperature about 90 °C
- steep for 3–5 min after the rinse
Storage
Store the cake in a dry, well-ventilated place free of strong odors, away from direct light and moisture. Thick paper or cardboard works well for long-term storage; do not keep the tea in airtight plastic.