"Bulanshan Shu Puer" is made of spring tea shoots, collected and processed in Bulanshan Mountains (Menghai County) in 2013.
In appearance: middle size, lengthwise twisted burgundy-brown leaves, its fragments and thin cuttings (some few). The aroma is rich, nutty-balsamic with baked chestnuts hint. The liquor is deep chestnut color.
The brewed tea has matured, nutty-balsamic bouquet with woody, rye, baked chestnuts and dried berries hints. The aroma is viscous, nutty-balsamic. The taste is mild, juicy-tart, velvety, sweetish a bit, with delicate berry acidity and pleasant, mellow finish.
Brewing suggestions. Brew tea with hot boiling water (95-100°C) in a gaiwan or a teapot for Ripe Pu'er made of porous clay. The proportion is 6 g per 100 ml. The first infusion should last for 8-10 seconds. After that just rinse water through teapot or gaiwan, increasing the exposure of each next infusion. You can repeat this brewing method up to 8-9 times.
A great choice for everyday tea breaks. Saturated, juicy taste and mild tonic effect. High potential for aging and further maturing.
