Stored in humid and hot Malaysian climate for more than 14 years Bulang Yesheng Pu-Erh is already well matured.
Low bitterness and pleasant balanced astringency makes this tea very easy to enjoy.
The taste profile is exactly like you can expect from wild growing yesheng trees aged in Malaysia. Here you will find notes of beeswax, honey, citrus [lemon, orange] and wood.
Before buying a cake we recommend to try the sample first.
Origin: Bulang Mountain, Menghai Yunnan, China.
Vintage/Harvest: Spring 2006
Tea trees age: unknown
Temperature of water and amount of leaves: 100 C 7g/100ml.
Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, rinse the tea for 5-10 seconds using boiling water and afterwards pour out all the water from your pot. The process of rinsing tea leaves is often defined as a waking the tea and is very important for quality of next brewings. Main aim of waking the tea is to remove caffeine and eventual pollution from old tea aged for many years. First drinkable infusion should be very short- not more than 10-20 second. We suggest to increase brewing time for 5-10 seconds in each next brewing.