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Club selection of May 2018 - Harvested and cultivated by the Bulang people of Bulang Mountain, this tea carries a kind of signature of the region and the name ‘Bulang’. Strength, and sometimes intense vegetal notes, the Bulang have long been known to produce teas with plenty of strength and bite, which typically age quite well over time. Astringency isn’t something considered a ‘negative’ in this part of the world and. Each region, village, or mountain becomes known for certain kinds of characteristics in its teas. The Bulang and Wa people of the high mountain regions are often suspicious and paranoid with outsiders and still now believe in the forest spirits. One great little side note is that the Bulang treat their tea trees and bushes like family members because of the animist beliefs. A great tea to store away and age. Discover this Bulang Mountain Sheng tea even further with Jeff.
Tasting Notes - Always interesting is how people react to Bulang raw Puerhs. Bulang teas traditionally have loyal advocates who love its astringent and ultra-fresh ‘zing’. Others prefer a more neutral area’s teas, like Nannuo for example. Others still prefer to wait and let the Bulang Puerh age for a year before engaging. We feel the Bulang is a great example of the two vitals in every tea’s world: the terroir and environment from which it comes, and the precious hands. The heavy clay soils contribute much to the mineral and bitter tones in the tea, while the hands can either negate these inherent strengths, or allow them to flourish…in this case, the hands allow the tones to flourish.
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