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.
The first ever modern white tea, Silver Needle that came about in late 18th century withstands time as still the highest quality in the category. Produced in the origin of Fuding with the original pedigree cultivar Fuding Daibai, Tea Hong’s Silver Needle Supreme is a high altitude first flush that distinguishes itself with a subtle yet the most joyful aroma and flavors amongst its peers. The finest and purest of this variety.
Through years of researches a fine cultivar carrying the best traits of all the finest Wuyi natural cultivars is now mature and producing. Introducing Tea Hong’s Sacred Lily. Perhaps the most beautiful of all Wuyi oolongs. Grown deep in the steep mountains away from the touristy spots and masterfully processed for subtlety, complexity, and smoothness in taste. A tea that no true oolong connoisseur should miss.
Huangshan Maofeng green tea is a must-have souvenir when one visits Huangshan. However, even if you know the way to real teashops rather than tourist traps, a pack of such quality as Tea Hong’s Cuiyu would come at a high price. That is why this pleasant tasting and slightly sweet baked green tea is a most popular item not only for our retail, but also export. To maintain consistent high quality, we employ only harvest before the lunar almanac demarkation of “guyu” — the first rain for seeding, around early to mid-April. “Yuqian” — before the rain — is the traditional term for this.
Song pedigree tea cultivar Huangzhi Xiang distinguishes itself from others of the same name not only by its living ancestor that has been carbon-dated back to the 13th century (late Song), but also by the elegantly complex taste and aroma of the tea it yields. That is why it is the most revered of all Phoenix oolong in its own origin and at the nearby Gongfu Tea Capital of the World — Chaozhou.
Net weight: 40 g (1.4 oz) in Kraft-alu pack
Plus 20 g more for free! = 60 g. That is 50% more tea for free