2014 Bulang Early Spring Harvest Raw Pu-erh Tea
Bulang tea from Denong Tea is enrobed in a fragrance unique to malt teas and its rich flavor is inundated with a sweetness (hui gan). The tea culminates in an overall soothing sensation, calming your mind and body with each sip.
Our 2014 Bulang Early Spring Harvest Raw Pu-erh Tea gives your immune system a powerful boost each time you drink. During the autumn and winter months, this Pu-erh beeng cha is especially helpful to ensure you remain strong and healthy. Enhance your health and enjoy the refreshing flavors in this tea, reminiscent of water from a mountain spring.
The History of Bulang
This tea is named after the Bulang people of Southwest China, and it speaks to the rich customs, history, and beliefs of these ancient clans. Traditionally, the local Bulang people have cultivated, harvested, and prepared the tea; their methods have passed down through generations of tea growers.
Brewing Your Pu-erh Beeng Cha
Using a Pu-erh Pick, gently remove a few leaves from your brick. For every 3-5 grams you separate, boil 6 ounces of water. After bringing your water to boiling point, let it cool to 185°F, and rinse the leaves for several seconds to remove any impurities.
Infuse the tea for 10 seconds during your initial brew and for 5 seconds during your second brew. After that, increase your brew time by 5 seconds each time you steep your leaves.
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Discover the unique taste of our 2014 Bulang Early Spring Harvest Raw Pu-erh Tea at Denong Tea.
Region: Bulang, Yunnan
Harvest: Early Spring
Net Weight: 200g Format: Cake Kopp