Bulang Raw Puerh Tea
Bulang is one of the larger tea-growing mountains in Xishuangbanna. The name of “Xishuang Banna” is originated from Thai language. The ancient route of Tea and Horse started from the Southern end of Xishuang Banna. The raw pu-erh tea was invented and introduced during the dynasty of Ming which was about 700-800 years ago. Ripe Puerh was invented in 1970s.
The pu-erh tea consists of two completely different categories. One is called “Raw pu-erh Tea” and another is “Ripe pu-erh Tea”. To simplify it, it goes from pan-frying, rolling, drying, and aging it in the storage for raw pu-erh tea. As for ripe pu-erh, it is fully fermented by mold rather than aged in a storage. Normally, people dislike pu-erh because of the moldy flavor which is caused by the poor quality of the tea. The earthy flavor in pu-erh tea does not only give an unpleasant drinking feeling, but also causes health risks. This is why we are carefully selected pu-erh from a trusted tea farm.
INGREDIENT: 100% Camellia Sinensis (Tea)
TYPE: Puerh (also called Dark Tea)
CAFFEINE LEVEL: High
BREWING DIRECTION: About 7g/95ml yixing or less frequently 4g/60ml gaiwan. Double rinse and short steeps. Multiple brew.
TASTE & AROMA: Clean, round, complex of fruity,light earthy yet floral pungency.
GOOD TO KNOW: Keep in air-tight container, away from strong odor or sunlight.