The 2018 Bulang Gushu puer sheng (raw) tea comes from the Bulang area located in southern China. To go and better frame the puer tea category we need to go and better explain the area where these teas grow since in most cases it is the area itself that gives each tea its distinctive name. In our case we are in the southeastern part of the Yunnan region (famous precisely for puer production) in an autonomous prefecture called Xishuangbanna. In this area where excellent puer are produced there are many mountainous reliefs that, somewhat to facilitate the cataloging of the teas, have been grouped into some macro areas. Among these groupings is precisely Bulang where there are very famous mountains and also some ethnic cultures that are very much related to tea gathering. As in many other areas of Yunnan, the production of tea leaves that can then be pressed into the famous discoidal shape in specialized factories is entrusted to local village families who treat nature with extreme care and respect. An important factor in understanding this tea is its definition of maocha. From the Chinese this word means completed or finished loose tea and indicates to us that this product will not go through the usual pressing stage but will go directly from the mountains to the final consumer. The word Gushu also notifies us of the fact that the trees from which these leaves come have a very large size and therefore a very high age
This tea harvested in spring 2018 has a good nectarine sweetness with some slight floral hints that we will be able to trace in our throat and on the palate even once we have finished tasting the tea. Combined with these flavors we have a hint of glutamate along with the characteristic slightly moist puer vegetable flavor with a character similar to that of some dark leafy winter vegetables such as some types of herbs or cabbage.
Location of origin
Bulang - Yunnan, China
Production
After harvesting, the leaves are left to wither in the sun for a certain amount of time depending on the producer before going through the "killing the green" stage, which is purportedly similar to that used to produce green teas. The special feature, in this case, lies in not heating the leaves as much as is done for a green tea so that certain enzymes capable of changing flavors over time are preserved. Once cooked, the leaves are allowed to rest overnight before concluding the drying process in the sun. At this stage the product is called maocha and is ready to be (eventually) pressed in order to obtain the best conditions to be transported and aged.
Preparation
We strongly recommend infusing this tea in the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, 5 grams of leaves (about 3 teaspoons) can be used in a gaiwan of about 100 ml to obtain multiple infusions with different tastes. After a quick rinse of the leaves in water at 100°C, an initial infusion of 10 seconds can be made, after which, keeping the water at the same temperature, the time can be increased each time by 5 seconds from the previous infusion (10 - 15 - 20...)
This tea has a longevity of about 9 infusions.
For a classic preparation according to the Western style, we recommend 3 grams of leaves (about 2 tsp) in a 150 ml cup with water at 100°C for an infusion time of one and a half minutes.
The tea can be filtered for ease when tasting and also the infusion times given above here are meant to be purely indicative so you can also adjust according to your personal taste.
We recommend storing in a cool, dry place away from direct sunlight.
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