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2012 EoT Bulang Puer Tea 400g

2012 EoT Bulang Puer Tea 400g
5.0 stars 1 review, 1 comment

This tea was a bit of an experiment for us. We'd found 2 different maochas from Bulang mountain, which were each excellent, but in different ways. One was old trees from around Manmu village, while the other was old trees from a few km away. We went back and forth, trying to choose one of them to press into cakes, and in the end decided to blend the two teas. The Manmu was very pure in flavour with a strong qi and strong ku (pleasant bitterness), the other was thicker in the mouth and more...


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Quotes

„When examining maocha, the colour of gu shu leaves tend to be more highly contrasted with a bright white hairy bud/tip surrounded by a grey, open leaf wrapper, with dark black stem & leaves. By comparison, tai di cha is almost all black, due to the use of fertilizer, the leaves grow quickly and the buds have less white hairs.“

Source Web: The Tea Urchin. Learning how to identify gu shu & make maocha[online]. 2011. Available on WWW: <http://teaurchin.blogspot.cz/2011/09/learning-how-to-identify-gu-shu-make.html>. [q934] [s107]

Photos

A view of Fields and
A lorry transporting
Chengdu, the capital
Plucking the tea

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