Sheng Pu-erh Bulang
A wonderfully complex single origin raw pu-erh from Bulang village in Laoman’e, China, harvested in the Spring.
Aged from 2013 and slowly fermented in carefully controlled conditions to develop sweet aromas, flavours of apricot and fig linger with a juicy aftertaste.
To brew Gong Fu style, prepare in a small pu-erh teapot, brew for a short time and reinfuse up to eight or nine times. To brew Western style, brew for a longer period with less infusions. Always rinse the leaves by discarding the first infusion.
Brew: Measure 4g per 100ml cup. Infuse at 100°C.
A wonderfully complex single origin raw pu-erh from Bulang village in Laoman’e, China, harvested in the Spring.
Aged from 2013 and slowly fermented in carefully controlled conditions to develop sweet aromas, flavours of apricot and fig linger with a juicy aftertaste.
To brew Gong Fu style, prepare in a small pu-erh teapot, brew for a short time and reinfuse up to eight or nine times. To brew Western style, brew for a longer period with less infusions. Always rinse the leaves by discarding the first infusion.
Brew: Measure 4g per 100ml cup. Infuse at 100°C.
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