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Puer Shu (cooked) tea Bulang Toucha 2009 100gr
23.80€ Taxes included
This High Mountain Bulang Puer Shu Tuocha was produced in 2009 from extremely valuable leaves, harvested in Puer, Yunnan. This is a fermented tea that possesses a strong, assertive and rich taste: its warm, enveloping notes recall the moist earth, bark and peaty hints of a good whiskey.
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This High Mountain Bulang Puer Shu Toucha was produced in 2009 from an extremely valuable puer tea, fermented and matured in Puer, Yunnan. It possesses a strong, assertive taste with moist earthy notes and an extremely soft body on the palate.
Tasting – Sight and smell
Puer Shu (Cooked) Bulang Toucha tea has leaves that are not overly compactly pressed, whole and of medium size. Their color ranges from very dark brown, almost black, to beige and auburn tones at the many buds. Once infused, the leaves of this puer shu give off intense aromas: from sweeter notes reminiscent of pipe tobacco and fennel, to stronger hints of damp wood, loose earth, and bitter mountain herbs such as gentian, and closing with a peaty note. The liquor, bright and clear, is amber-orange at the first infusion, to take on darker hues in subsequent infusions, changing from garnet-red to red-brown in the final infusions.
Tasting Notes
GONG FU CHA
The first infusion of Puer Shu (Cooked) Bulang Toucha tea has delicate, sweet notes of wood and licorice that linger long on the back of the tongue. With subsequent infusions, the taste becomes richer and notes of damp earth, coffee, grape must and barrel wood appear, with a very fresh finish and an almost minty sensation in the throat. The latest brews reveal the strong character of this tea: notes of coffee, wood and bark return, along with hints of peaty whiskey and a sweetness traceable to licorice sticks. The body gains thickness as it becomes more and more enveloping and silky on the palate. Astringency completely absent, long persistence on notes of coffee and licorice.
Place of origin
Puer, Yunnan, China
How to prepare
We strongly recommend infusing Puer Shu (Cooked) Bulang Toucha tea in the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, 5 grams of leaves can be used in a gaiwan of about 150 ml to make several infusions with different tastes. After a quick rinse of the leaves in water at 95°C, an initial infusion of 20 seconds can be made, and after that, keeping the water at the same temperature, the time can be increased each time by 5 seconds from the previous infusion (20 – 25 – 30 …).
This tea has a longevity of about 8 infusions.
For a classic preparation according to the Western style, we recommend 3 grams of leaves in a 200-mL cup with 95°C water for an infusion time of 2 1/2 minutes.
The tea can be filtered for greater ease at the moment of tasting, and also the infusion times indicated above are intended to be purely indicative, so you can also adjust according to your personal taste.
Store in a cool, dry place away from direct sunlight.
Black Friday 50
| Temperature | 95°C |
|---|---|
| Preparation - GAIWAN | 5gr x 150ml / 20-25-30… sec / 8 infusions |
| Preparation - CUP | 3gr x 200ml / 2 min and a half / 3 infusions |
| Season |
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