Bulangshan Teji Shu Cha (2016)

The top grade Shu Puer from Bulangshan Moutains (Menghai County), harvest 2016.

In appearance: small flagella of dark brown leaves and their fragments, a small number of thin cuttings. The aroma is restrained, woody. The infusion is transparent, with a chestnut-red shade.

The bouquet of the ready-made tea is mature, woody with a nutty note. The aroma is viscous, walnut-woody. The taste is full-bodied and mellow, spicy, slightly tart, with the acidity of dried berries

Brew tea with hot water (95°C) in a gaiwan or a teapot made of porous clay. The proportion is 6 g per 100 ml. The time of the first steeping is about 5-7 seconds. After that do short steeps (just for 2-3 seconds) increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 8 times.

The effect is warming, moderately tonic.

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