«Bulangshan Gushu Shu Cha» made from the spring shoots of ancient tea trees (Bulangshan Mountains massif, Western Xishuangbanna), harvest 2016.
In appearance: large, reddish-brown flagella of twisted tips with thin cuttings. The aroma is deep, woody with a nutty accent. The infusion is slightly cloudy (due to the abundance of tea buds), reddish-chestnut.
The bouquet of the ready-made tea is mature, nutty, with woody, balsamic, milky and bread notes. The aroma is deep and warm, mellow, nutty-and-milky. The taste is full-bodied and smooth, velvety, sweetish, with a slight bitterness generating a juicy aftertaste.
Brew tea with hot water (95°C) in a gaiwan or a teapot made of porous clay. The proportion is 5-6 g per 100 ml. The time of the first steeping is about 5-7 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 10 times.
«Bulangshan Gushu Shu Cha» is an excellent puer from ancient trees for sophisticated lovers of this type of tea. Its effect is warming, moderately tonic.