Nan Jian Tu Lin 2011 Bulang Shan (Sheng Pu'er)

General

Nan Jian Tu Lin is a large industrial producer of pu'er tea. The factory is particularly known for its Feng Huang or Phoenix product line. The company's headquarter is in Nan Jian County, Dali Prefecture, Yunnan Province. Nan Jian Tu Lin's products are somewhat similar to those of the older tea producer Xiaguan, also located in the same prefecture.

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

2011 Sheng Pu'er tea from the Bulang Mountains. The tea has been aged for most of its history in Guangzhou, and the high humidity of the area has already aged the tea reasonably well.

Taste

The tea offers a malt whisky-like combination of tarryness and lively graininess.

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.