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PUER SHU BULANGSHAN 2005 100G
Puer Shu cake produced on the Bulang mountain in the very south of the Chinese province of Yunnan. It was produced by the Yi Liang Xiang Long factory in August 2005 from leaves of old tea plants from Bulang mountain.
It is a Shu puer with moist woody, forest, mushroom flavors, but with a lot of sweetness and subtlety and it does not develop astringency or bitterness.
You can re-infuse this tea many times.
Brewing advice: 2g/10cl. 100 degree water. First flash infusion of 5 to 10 seconds to “wash” the tea. Then, infusions for approximately 1 minute.
Sold per 100g cake
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