Deep in the mountains in Xishuangbanna in southern Yunnan tea trees grow wild amongst other woods and plants in Bulang Shan. Ethnic mountain people, particularly women, bring with them wood ladders and a plank for platform for plucking in tea season, perhaps as it has always been since antiquity. As a continuation of this tradition, Bulang Silver Spring is hand-processed and slow dried over wood charcoal the same way. This shengcha puer is bright and refreshing when consumed as a new tea, or can be put away for maturity.
Overtone of fresh hay with hints of pinewood smoke on an earthy undertone. Slight accents of Chinese herbs. Sweet, lively, long body with a potent presence of bitterness that reminds of American ginseng and the root of liquorice. Persistent undertone of dried jujube with hints of malt. Lingering sweet aftertaste and very quenching.
Always blanch the leaves before infusion for this tea. This allows for not only easier opening up of the leaves for a truer taste profile, but also expedites taste release when you employ shorter infusions.
For a controlled amount of bitterness and yet the full taste profile, try 1g to 100ml water and infuse for 5 minutes. If you prefer lighter tastes, use shorter infusion time and a larger leaf to water ratio.
The taste profile of this tea changes with time. Different storage conditions have effects on the outcome.
Bulangshan ( Chinese: 布朗山 )
This is one of the most important pu’er regions in the Xishuangbanna ( 西雙版納 ) area in southern Yunnan. Administratively it is part of Menghai county ( 勐海縣 ), where many famous pu’er regions are. Legend has it that the Bulang ethnic group ( who now resides also in a few other pu’er regions ) was the first people in Yunnan to produce tea, if not the first in the world.
To us, offering the extremely rare Shiguping Wulong is not a challenge enough. We think we should give you the best of its kind. Trekking further deep into the mountain above the elusive main village of Shiguping we found the patch of land which the locals called Liao-xi-ya, where it all began. The tea is softer, yet fuller and even more complex than that in the main village. The very original Shiguping Wulong*, as highly acclaimed by the man who devoted all of his life in advocating oolongs of Phoenix, the 74 years-old tea specialist Huang Bozi.Net weight: 40 g (1.4 oz) in Kraft-alu packSaveSave
If classic Phoenix oolongs are too sweet, and bouquet ones too florally aromatic for you, Tea Hong’s Black Leaf Special maybe your cup of tea. It is produced from a new cultivar developed for maltiness and complexity in taste. A very different oolong from the rest. Our special selection is harvested from higher altitudes near the oolong mecca that is Wudong.Net weight: 40 g (1.4 oz) in Kraft-alu packSaveSaveSaveSaveSaveSaveSaveSave
For real aficionados who would not be satisfied until they have discovered a deeper depth, a rounder fullness and a more lingering sweetness, we’d go overboard to offer the extreme. Rarest small batches of leaves from special bushes individually processed only by top masters. Such as this supreme quality Milan Xiang Dancong. For those who demand more potential from the leaves for fulfilling their infusion skills. For thirsty souls seeking a moment of tranquility in the depth of the tinkling after-sweetness of Honey Orchid Supreme.Net weight: 40 g (1.4 oz) in Kraft-alu pack
Huangshan (translate: Yellow Mountain) is an UNESCO World Heritage Site and a China national conservation. Besides beautiful sceneries, it is also the origin for many a fine teas, such as Huangshan Maofeng. The tender young leaf shoot to make Huangshan Spring Equinox is always plucked with one or two tiny immediate leaves. A much sought after green tea amongst connoisseurs worldwide.Net weight: 40 g (1.8 oz) in Kraft-alu pack