This autumn harvested sheng (raw) puer is undeniably assertive and bold with the prominent astringency and characteristic bitterness of a Bu Lang. Thick and full on the palate, the brew articulates notes of burdock and chicory with subtle suggestions of jaggery, while an elegant floral expression lingers in the cup. Bu Lang is one of the six famous Puerh mountains west of the Langcang river.
Origin: Jingjiatang, Bulang Shan, Xishuangbanna Prefecture, Yunnan Province - Autumn Harvest
Producer: Jing Jia Tang
Using a puerh knife, tip of a paring knife or with your hand, gently pry leaves from the pressed cake.
Rinsing the Leaves: It is common practice to rinse puerh leaves just before steeping. Simply pour freshly boiled water over leaves, quickly swirl the leaves in the cup and strain, discarding water. Proceed with brewing.
Amount: 1 tsp per 8oz/250ml of water
Water Temperature: 195ºF/90ºC
Bring fresh, cold spring water to a boil.
Brew 4-6 minutes
All puerh may enjoy multiple infusions; for each successive steep, slightly increase brewing time, being careful to drain vessel in it’s entirety before adding fresh water to the warm leaves.