V57880-sample= V57880=14 V57880-large= V57880-s250= V57880-tin100= V57880-tin200= V57880-cake100= V57880-cake250= V57880-cake357= in-stock inv-level=0 sum=14

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.

Tasting Profile

  • VERY SPICY – camphor, hot cedar
  • SAVORY – clay
  • VEGETAL – moss
  • SPICY – star anise
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.

Steeping Instructions

Western

4 g.8
oz.
use 212° watersteep 1 minuteresteep many times
add 30-40 sec. each infusion

Gongfu

4 g.5  oz.use 212° watersteep 20 seconds
add 10-15 sec. per steeping
enjoy many steepings

Iced/Cold

4 g.12
 oz.
use room temp. waterrefrigerate overnight
(8 to 12 hours)
add ice & enjoy

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