Shi Yi Bulang Lao Shu 2006 Sheng
Shi Yi Bulang Lao Shu 2006 Sheng
CURRENTLY OUT OF STOCK
(357g / 12.59oz)
Pu'er Tea
Wang Yanxin – Qingdao
Produced By Yongming Workshop
Part of Wang Yanxin’s guest curator pu’er collection, an opportunity to try unique aged pu’ers from growing regions and workshops across Yunnan.
- truesavory40claytruevegetal40mosstruespice80star anise, camphor, hot cedar
Tasting Profile
- savory - clay
- vegetal - moss
- spice - star anise, camphor, hot cedar
- DATE OF PICKINGSpring 2006
- Pu'erYunnan Province
- ELEVATIONmixed elevations
- Da Ye ZhongTea Varietal
Bulangshan is famous for its cooling, camphor-forward sheng pu’er. This cake is blended exclusively with old tree Bulang leaf material, and is as cooling as they come, like walking through a wet pine forest. These cooling notes grow over time into intriguing textural sensations, the yun of pu’er. Notes of star anise and deep sweet slightly salty minerality accent the cooling qualities of this cake.
- DATE OF PICKINGSpring 2006
'Most pu’er does become more complex over time. Astringency mellows out, darker and richer flavors come through. Textural complexities become more pronounced. Starting with an intriguing young pu’er of high quality with lots of textures and flavors at play will increase your chances of graceful aging.'
- 4821260 seconds30-404521220 seconds10-15412room temp8 hours
Steeping Instructions
Western
4 g.8
oz.use 212° watersteep 60 secondsresteep many times
add 30-40 sec. each infusionGongfu
4 g.5 ozuse 212° watersteep 20 seconds
add 10-15 sec. per steepingenjoy many steepingsIced/Cold
4 g.12
oz.use room temp. waterrefrigerate overnight
8 hoursadd ice & enjoy
"
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