Yongde Shuang Xiong 2005 Bulang Shan (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 specific mountain that it would be mentioned separately. The region is one of the most traditional pu'er tea production areas. The tea varieties of the Bulang Mountain range are united by a strong character in taste.

This tea

2005 sheng pu'er tea from the Bulang Mountain range. The tea was produced by a tea factory called Yongde Shuang Xiong in Lincang Prefecture, which has since ceased operations. Their production began in 2002 but is not continuing to the present day. 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. The papers have a lot of holes and brown tea oil stains. The tea should be rinsed with boiling water before infusing for drinking!

Taste

Coming soon

Infusion

The leaves need to be removed from the pressed tea with a sharp tool for infusion. You can use a table knife, for example. A spiked shape works best, as it breaks the leaves less. Pu'er tea is infused with boiled water. You need about 3-5 grams of leaves, or a generous tablespoon of loose tea. The tea can be brewed using the so-called gongfu technique, using a teapot less than 300ml and steeping the leaves several times. In this case, the length of the infusion should be about 30-60 seconds. The number of leaves can also be increased, which can reduce the steeping time to 10-20 seconds. If you have a larger teapot or only want to brew one batch, the steeping time should be 3-5 minutes. Adjust the number of leaves to achieve the desired strength.