EN
Gongting Bulangshan is a bright, juicy young shu pu-erh from 2023, graded "gongting" ("imperial court"), originating in the Bulangshan Mountains. It was made on a small farm from selected material: plenty of buds and small, tender leaves. Classic processing preserves the region's recognizable signature flavor.
The tea is loose leaf, with a dense, quality twist, lots of tender buds and a small amount of stems. Distinctive and bright, it conveys the recognizable character of Bulangshan pu-erh and is well suited to everyday tea drinking.
Characteristics
- Type: shu pu-erh (ripe pu-erh), loose leaf
- Region: Bulangshan Mountains, Yunnan
- Harvest: 2023
- Material: gongting grade, plenty of buds and small tender leaves
- Flavor: rich, dense, with a pleasant bitterness
Aroma and Taste
Dry leaf: a soft, juicy and intense spicy-woody aroma with nuances of dark chocolate and nuts.
Infusion: a rich, strong and balanced bouquet with a light signature bitterness and notes of dry wood, chocolate, nuts and spices. The flavor is noble, dense and enveloping.
Aftertaste: velvety, long, with a returning sweetness.
Why You'll Love It
Great for morning and midday tea sessions: noticeably invigorating and warming, it refreshes the senses and brings a feeling of fullness. It opens up equally well with gongfu and Western-style brewing.
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 5–10 s, adding 5–10 s each time. The flavor lasts for 6–7 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.