EN
"Bulang Lao Zhuang" is an aged shu pu-erh from a small family farm in the Bulang Mountains. It was made from selected large-leaf material from the 2012 harvest, using classic processing with some local technical nuances. After production, the tea was stored in a "dry" Menghai warehouse.
It is a classic 250 g brick with fairly dense pressing, made up of large leaves and stems. Broken apart, the material looks clean and uniform, with no foreign inclusions. A good choice for those who value age, nobility and a soft flavor.
Characteristics
- Type: shu pu-erh (ripe pu-erh), aged
- Region: Bulang Mountains, Yunnan
- Harvest: 2012
- Material and shape: large-leaf material; pressed brick, 250 g
- Storage: dry Menghai warehouse
- Flavor: juicy, rounded, clean, woody and spicy
Aroma and Taste
Dry leaf: a soft, delicate aroma of damp forest, spices and wood.
Infusion: a noble, balanced bouquet in the characteristic style of aged Bulang tea: wood, spices, autumn forest, dark chocolate and dry moss. The aroma is viscous and slightly sweet.
Aftertaste: long, velvety and pleasantly enveloping.
Why You'll Love It
An excellent everyday shu pu-erh. It pleasantly refreshes the senses, gently centers you and fills you with energy, bringing a feeling of balance and harmony. Versatile: suitable for gongfu brewing, Western-style brewing, simmering on the stove and thermos brewing.
How to Brew
- Gongfu brewing: porous clay or thick-walled porcelain, water at 95–98 °C, 5–6 g per 100 ml. Rinse first. Short infusions of 5–15 s, adding 10–15 s each time. The tea holds its flavor for 5–6 infusions.
- Western-style brewing (teapot): a large glass or porcelain teapot, 4–6 g (1.5–2 tsp) per 500 ml of water at 95–98 °C. Warm the teapot, rinse the tea with boiling water and pour it off, then add fresh water and steep for 5–6 min.
Storage
Store the brick in a dry place free of foreign odors, away from direct light and humidity fluctuations.