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Commodity: Bu Lang Shan Aged Loose Raw Pu Erh |
| Synonyms: Bu Lang Shan Vintage Sheng Puerh | |
| Art.No: PBL81 | |
| Place of Origin: Menghai, Yunnan | |
| Vintage: 1999 Spring | |
| Supply Capacity: Sold Out | |
| Shelf Life: No Limit. Keep longer taste better | |
| Packaging: 25kgs/ carton, aluminum foil bag inside, more packaging options available upon your request |
| Storage: Stored in the dry, clean and ventilated environment >Learn More< |
| Shipping&Payment: |
| 1) For orders above USD3000, pls contact us for details. |
| 2) For tea shops, tea houses or any trial orders below USD 3000: |
| Oversea Door to Door Wholesale Service is Available!>See Detail< |
More Information: |
| Certification: | - |
| Tea Varietal: | Menghai Camellia sinensis var assamica |
| Harvest Time: | End March |
| Production Methods: | Picking Fresh Leaves- Indoor Withering-Sha Qing ("Kill The Green”)-Rolling- Sun Drying |
| Introduction: | Pu Erh drinkers often say Bu Lang Shan raw Pu Erh is strong and pungent in taste. One of the reasons is the age of tea trees. When you casually walk around Bu Lang Shan village, you would easily come across about 500-1000 years old tea trees. Generally speaking, Pu Erh Tea from old tree gives deeper after taste and more complex flavor with long finishing. Bu Lang Shan is situated in Xishuang-banna of South Yunnan. The village is located right next to Myanmar. Bu Lang Shan is one of the first places where human started the cultivation of tea trees. It generally consists of Bu Lang and Hani races. They are deeply involved in Pu Erh tea-making. Their tea-making practice has been unchanged for more than 1000 years. The oldest human cultivated tea tree in Xishuang-banna can be found in Bu Lang Shan. It is about 800 to 1000 years old. The 1999 Spring Bu Lang Shan loose raw Pu Erh was made of tealeaves harvested from more than 200 years ancient tea trees. It was carefully aged for the optimum balance of flavor and strength. The following photos were taken and the presentation was made on Dec, 2012. Pu Erh Tea would change with time in taste, flavor and appearance so you may feel different when you try it. Latest photos and presentation of the Pu Erh teas would be shown on our Facebook Page every few years if we feel significant changes have taken place. |
| Preparation Methods: | Place tea leaves up to 40-60% of the capacity of Gaiwan. If the Gaiwan is 100ml, we need about 5g of Pu Erh tea leaves. Fill the Gaiwan with boiling water, and then place the lid and immediately pour out the water from Gaiwan. It is to warm and open up tea leaves. This action can be repeated once more. That means you can rinse tea leaves twice with boiling water. For the actual brewing, it does not require long infusion time like preparing other kinds of teas. Instead, you have to brew it in the "touch and go" style. As soon as you pour the Gaiwan full, place the lid on Gaiwan and then immediately pour out the tea liquor. It is recommended to accumulate the 1st and 2nd infusion into a pitcher in order to even out the flavor and taste. For each subsequent brewing, no more than 5 second is recommended. By brewing in such "touch and go" style, you can brew up to nearly 20 times. >More About How to Prepare and Brew Pu Erh Tea< |
| Flavor \taste note: | Thick, mellow, fruity and complex with lingering aftertaste |
| Dried leaves: | Tight bar shaped tea leaves in black |
| Liquor: | Bright reddish orange |
| Brewed Tealeaves: | Elastic tealeaves in brown color |
| More Photos: |    |