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 made 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 aromas of undergrowth that characterize puer shu, but also an unparalleled sweetness and softness.

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SKU: B1120588 Categories: AFTER MEAL, TO WARM THE BODY, HANGOVER, COLLECTIONS, Puer Shu Cotto, Tea, Puer tea, Tea Ouer Shu, REGIONS, Yunnan China, WHEN TO DRINK THE TEA

Bulang Bulang Early Spring puer shu tea was produced by carefully selecting tender early spring leaves. The pressed leaves come from the harvest located in the mountainous area around the city of Menghai, south of Yunnan. It has an intense flavor that recalls the autumn forest, with hints of wet earth and wood, an incredible sweetness and a soft and 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 hazel-colored tips. Once infused, they give off intense hints of leather and underbrush and light notes of camphor: already on the nose, the sweetness of this tea can be perceived. The liquor in the cup is a deep orange-red, bright and clear.

Tasting Notes

GONG FU CHA

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

WESTERN

The first sip of Bulang Early Spring shu puer tea is sweet, tasting almost like vanilla. Followed by notes of undergrowth, moist earth and wood, with a good minerality that goes perfectly with the basic sweetness. The camphor notes are very light although present and on the finish also emerge hints of leather, enriching the aroma of the tea without being too intense. There is an excellent long sweet persistence that accompanies the evolution of tea in the mouth from the first sip. The palate is soft and enveloping, while the taste is sweet 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.