Made from the spring shoots of the plantation tea in Bulang Mountains (Menghai county, West Xishuangbanna), harvest 2016, compressed 2018.
375-grams teacake composed of dark brown leaves with thin cuttings and yellow-reddish buds. The aroma is deep, nutty. The infusion is dark, reddish-chestnut.
The bouquet of brewed tea is mature, woody with nutty, herbaceous and fruity notes. The aroma is warm and viscous, nutty. The taste is rich and sappy, velvety, a bit tart, sweetish, with light fruity sourness and soft finish.
Brew tea with hot water (95°C) in a gaiwan or a teapot made of porous clay. The proportion is 5 g per 100 ml. The first infusion should last for 6-8 seconds. After that do short steeps (just for 1-2 seconds), increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 9 times.
Ripe puer «Bulang» is a great choice for daily tea breaks. In the morning it will help to wake up and harmoniously merge into the flow of a new day, and in the evening - to exhale everything superfluous and relax.