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.
White tea or pu’er?
Proper shengcha pu’ers are produced quite similarly like white teas. The biochemical changes that have taken place are similar. The major difference being the tea cultivars and growing environment themselves, which yield very different taste profiles.
This tea matures as do all white teas and all genuine shengcha pu’ers, and as in the multi-century tradition. However, the conditions in which you store the leaves does matter tremendously on the final maturity results.
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 almost all the most 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.
No this is not the beer but 100% pure oolong. Wuyi classic oolongs in general distinguish themselves from other oolongs with a stout, rather immediate and powerful impact. Tea Hong’s Cream Stout differs from the crowd with a soft creamy finish and a light tone of cream that is developed naturally in the tealeaves themselves. This is possible only with a new pedigree of tea cultivar, Aijiao Wulong. We believe you’ll like the oolong much better than the beer, as we do.
White Peony Fuding is a traditional fine quality Bai Mudan from the origin of Fuding. It is a preferred daily tea for its light; sweet, floral and refreshing taste. Others drink it for the health benefits of a fine white tea. Many teashops offer this as the best white tea. We think it is best for the price.
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.
For people who like classic style Phoenix but desire something more mellow than Honey Orchid, Orchid Gratus offers a taste that is as full-bodied. It is balanced with as subtle a warm and slightly sweet aroma. Not only is this a great choice for the veteran tea connoisseur who seeks peace in the cup, but is also a bridge between softer oolongs and the more vibrant world of taste in Fenghuang Dancong.