Bulang Raw Puerh
Bulang is one of the larger tea-growing mountains in Xishuang Banna. The name of “Xishuang Banna” is originated from the Thai language. The ancient route of Tea and Horse started from the Southern end of Xishuang Banna. The raw Puerh tea was invented and introduced during the dynasty of Ming which was about 700-800 years ago. Ripe Puerh was invented in the 1970s.
Puerh tea consists of two completely different categories. One is called “Raw Puerh Tea” and another is “Ripe Puerh Tea”. To simplify it, it goes from pan-frying, rolling, drying, and aging it in the storage for raw Puerh tea. As for ripe Puerh, it is fully fermented by mold rather than aged in storage. Normally, people dislike Puerh because of the moldy flavor which is caused by the poor quality of the tea. The earthy flavor in Puerh tea does not only give an unpleasant drinking feeling but also causes health risks. This is why we are carefully selected Puerh 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 brews.
TASTE & AROMA: Clean, round, complex of fruity, light earthy yet floral pungency.
ORIGIN: Puerh region, China
GOOD TO KNOW: Keep in an air-tight container, away from strong odor or sunlight.
