2013 Bulang Raw, 200g Cake or 25g Sample

Although generally mellower than the spring harvest, this 200g puerh cake is brash and bold, with loads of astringency. Its brew yields a full mouthfeel throughout with a delightful finish reminiscent of a Taiwanese high mountain oolong.

Origin: Jingjiatang, Bulang Shan, Xishuangbanna Prefecture, Yunnan Province - Autumn Harvest 

Brewing Instructions:

Breaking the cake: This cake can easily be broken apart by hand. Gently break off a portion of the cake, then further break the piece down to its individual leaves. 

Rinsing the leaves:  It is common to rinse the leaves before steeping, as this helps remove any smaller particles of leaf or dust. Using hot water, steep the tea for no more than 10 seconds. Strain the water from the leaves. The tea is then ready to brew with new water. 

  • 1 tsp per 8oz/250ml of water 
  • 195ºF/90ºC  (Bring fresh, cold spring water to a boil. Remove from heat, set aside 1 minute, and proceed.) 
  • Brew 4-6 minutes 
  • Good for 2-3 infusions