EN
Bulang Shan Da Shu is a young, bright shu pu-erh from the Bulang Mountains with a distinctive character. It was made on a small farm from selected spring-harvest 2022 material picked from large trees about 80 years old. The makers preserved all the qualities of "da shu" (old-tree) material and the signature style of the region.
This is an original, memorable pu-erh for strong-spirited lovers of unconventional flavors. It conveys the specific character of true Bulang shu very well.
Characteristics
- Type: shu pu-erh (ripe pu-erh), loose leaf
- Region: Bulang Mountains, Yunnan
- Harvest: spring 2022
- Material: leaves and buds from large trees about 80 years old, tightly twisted
- Flavor: juicy, clean, complex, with a pronounced bitterness
Aroma and Taste
Dry leaf: fleshy twisted strands of leaves and buds; a bright, juicy aroma of spices, walnut, damp forest, moss and camphor.
Infusion: a piquant, deep, balanced bouquet with notes of walnut, dark chocolate, spices, forest moss, tree bark, resin and camphor. The aroma is viscous and layered.
Aftertaste: long, with a returning sweetness.
Why You'll Love It
A deep, substantial tea for an unhurried morning. It gently fills you with energy, centers the senses and brings lightness, freshness and harmony.
How to Brew
- Gongfu brewing: porous clay or thick-walled porcelain, water at 95–98 °C, 4–5 g per 100 ml. Rinse the leaves. Short infusions of 10–15 s, adding 5–10 s each time. The flavor lasts for 7–9 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 3–5 min.
Storage
Store in a tightly closed container in a dry place, away from light and foreign odors.