Puer sheng tea (raw) Bulang cake 2018 357g

The leaves of the Bulang Cake 2018 sheng puer tea come from the Bulang area located in southern China. In order to categorise puer teas, we need to explain more about the area where these teas grow because in most cases it is the area itself that gives each tea its distinctive name. In our case we are in the eastern part of the Yunnan region (famous precisely for the production of puer) in an autonomous prefecture called Xishaungbanna. Here in the Menghai region, this cake was produced in 2018 by the Ouhai Shenyu factory. This information can tell us many things, but most importantly it indicates that this tea has passed through a factory that will have used a precise recipe to form this product.

When tasting the infusion of this puer sheng we will be faced with a drink with very strong and even somewhat bitter flavors as one would expect from a product from the Bulang area. At first you will be able to taste the vegetal flavor characterized by a hint of young wood and some hints of bitterness. In the aftertaste, thereafter, a fairly intense sweetness will emerge with a savory and protean character therefore less fruity or floral. The combination of flavors in this tea will always fill the palate very well giving us a full and rich tasting experience with flavors that are quite extreme in their genre.

Place of origin

Bulang – Yunnan, China

Production of puer sheng tea Bulang Cake 2018

After harvesting, the leaves are left to wither in the sun for some time depending on the producer before going through the “green killing” stage, which is purportedly similar to that used to produce green teas. The particularity in this case is not to heat the leaves as much as it is done for a green tea in order to preserve some enzymes that can change the flavors over time. Once the leaves are cooked, they are left to rest for one night before finishing the drying process in the sun. Once you get there you get the maocha which can be mixed with other maocha to create unique flavor and aroma combinations before being pressed into disc shapes, tiles etc. From here the tea is ready for consumption but is also in perfect condition to be stored over the years before tasting its flavours.

Preparation of puer sheng tea Bulang Cake 2018

We strongly recommend infusing this tea in the traditional Chinese method (Gong Fu Cha) with a gaiwan with a capacity of about 150 ml. By following this preparation, multiple infusions can be made with 5 grams of leaves that are useful to best capture all the flavor nuances of the tea.

Heat the water to a temperature of 90°C: conduct a short rinse of the leaves and then an initial 20-second infusion. Keeping the water at the same temperature, you can then continue to exploit the same leaves by adding more water and increasing the infusion time by 5 seconds each time (20 – 30 – 35…).

This tea has a longevity of about 6 brewings.

For a more classic preparation in the Western style, we recommend 2.5 grams of leaves in a 200-mL cup with water at 90°C for an infusion time of 2 1/2 minutes.

For a better tasting experience, we suggest that you strain the tea as soon as the brewing time is over. The infusion timings we suggest can be slightly modified to your liking to achieve a more or less intense taste.

Store in a cool, dry place away from direct sunlight.