2015 Bulang "Afterlight" shou puerh

This ripe puerh tea was commissioned as a private order for Mingshan tea house in Yunnan, thus the missing wrapper papers. The leaves were harvested in Bulang mountain in Menghai, South-Yunnan just on the border with Birma in Spring 2015 as two separate harvest, the early Spring one and second Spring harvest from an arbor style tea garden where the plants are allowed to grow wild. Usually, most leaves from Bulang are made into raw puerh as it fetches a higher price on the market and thus it is always exciting to find a nice ripe puerh from the area. Bulang is known for its notoriously bitter tea, however, this tea being processed as a ripe puerh, the bitterness has subdued, leaving just the full bodied feel and famous strength of Bulang. The fermentation level is medium and the tea was stored in Kunming, resulting in a smooth silky brew with a deep colour, thick texture and pure taste with no off-flavours. The tea is relaxing and yields many, many steepings.

Brewing tips: 5 grams per 200ml of 100C water, rinse, 1st steeping 1min, 2nd steeping 2min, 3rd steeping 2min etc.