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
Tasting Notes
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.
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