Bulang Early Spring Shu (Ripe) Puer Tea 250gr

Name: Bulang Early Spring Shu (Ripe) Puer Tea 250gr | Tea Soul
SKU: B1120588
Price: 28.00 EUR
Availability: OutOfStock

30.80€ Taxes included

Bulang Early Spring puer tea was produced by harvesting leaves exclusively at the beginning of the spring season. The pressed leaves come from the mountainous area around the city of Menghai in southern Yunnan. It has the intense underbrush aromas that characterize puer shu, but also an unparalleled sweetness and smoothness.

Out of stock

SKU: B1120588 Categories: COLLECTIONS, Puer Shu Cotto, Tea, Puer tea, Tea Ouer Shu, REGIONS, Yunnan China

Bulang Bulang Early Spring puer shu tea was produced by carefully selecting tender early spring leaves. The pressed leaves come from the crop located in the mountainous area around the city of Menghai in southern Yunnan. It has an intense flavor reminiscent of autumn woods, with hints of wet earth and wood, incredible sweetness, and a smooth, enveloping body.

Tasting – Sight and smell

The pressed leaves of puer shu Bulang Early Spring tea are very dark brown in color, with a few lighter hazelnut tips. Once infused, they give off intense hints of leather and undergrowth and slight notes of camphor: the sweetness of this tea can already be perceived on the nose. The liquor in the cup is a deep orange-red, bright and clear.

Tasting Notes

GONG FU CHA

The puer Shu Bulang Early Spring tea infusion reveals all its sweetness, with almost sugary hints. There are very light notes of damp earth and gentle hints of tobacco. With the second infusion, the sweet notes remain but stronger hints of wet wood and underbrush emerge, as well as pleasant notes of leather. The third infusion has vaguely balsamic notes reminiscent of eucalyptus and camphor. Hints of tobacco return and linger on the palate for a long time.

WESTERN

The first sip of puer Shu Bulang Early Spring tea is sweet, almost vanilla-like. This is followed by notes of underbrush, damp earth and wood, with a good minerality that perfectly complements the basic sweetness. The camphor notes are very light if present and hints of leather also emerge on the finish, enriching the aromaticity of the tea without being too intense. The long sweet persistence that accompanies the evolution of the tea in the mouth from the first sip is excellent. The palate is soft and enveloping, while the taste is sweet and without any bitterness or astringency.

Place of origin

Menghai, Yunnan, China

How to prepare

We highly recommend infusing Bulang Early Spring shu puer tea in the traditional Chinese method (gong fu cha) to enjoy these leaves at its best. 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 in the Western style, we recommend 3 grams of leaves in a 200-mL cup with 95°C water for a 3-minute infusion time.

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.

It is recommended to store Shu Bulang Early Spring puer tea in a cool, dry place away from direct sunlight.