Menghai Fu Lu Gong Cha 2018 Ji Pin Bulang (Sheng Pu'er)

General

Bulang is located in Xishuangbanna Prefecture, Yunnan. Bulang is not a single mountain, but rather a large mountain range that includes several tea mountains, such as Banzhang and Lao Man'e. When the name of the entire region is used as a designation, this practically means that the leaf material is generally from this area, but not from any mountain so famous that it would be mentioned separately. The region is one of the most traditional pu'er tea production areas. The teas from the Bulang Mountains share a strong character.

This tea

This is a young sheng pu'er produced in 2018. It hails from the Bulang mountain region famous for powerful pu'er teas. This one definitely packs a punch but still remains sweet and drinkable. The tea was produced by a local factory called Menghai Fu Lu Gong Cha.

Taste

Coming

Infusion

Detach the leaves from the cake with a sharp tool for infusion. You can use a kitchen knife, for example. A spike-like shape works best, as it breaks the leaves less. Boiled water is used to brew Pu'er tea. You need about 3-5 grams of leaves, or a generous tablespoon of loose tea. The tea can be infused in a so-called with the gongfu technique, using a teapot of less than 300ml and steeping the leaves several times. In this case, the length of the steeping should be about 30-60 seconds. The amount of leaves can also be increased, in which case the steeping time can be reduced to 10-20 seconds. If you are using a larger teapot or want to make only one brew, the steeping time should be 3-5 minutes. Adjust the amount of leaves to achieve the desired strength.