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Club selection of August 2017 - Bulang Mountain is one of the pivot points for Puerh. Spread in a horizontal series of ridgelines and sub-tropic forests through Yunnan’s deep southwest, it is home to some of the most famed tea village names in the Puerh world. Villages like Lao Banzhang, Ban Pun and He Kai are well known Hani and Dai strongholds. Lao Ma E has, until recently been relatively off-grid in terms of being known. It is a Bulang stronghold (whose namesake the entire range is named for). Known for powerful and sometimes sharp teas that carry some of the ‘苦’ (ku) or ‘bitter’ tones that are often preferred this is a tea that is softened by the post fermentation process that makes a raw green ‘sheng’, a cooked ‘shou’. Smooth and easy on the digestive system, it is an excellent ‘digestif’ for after meals. Discover Lao Ma E tea even further with Jeff.
Tasting Notes - Generally, Shou Puerhs are quite smooth, but with this present offering we find that the traditional edge that Bulang Puerhs carry, transfer well into the post fermented version because of its inherent strengths. This Loa Ma E offering is a great tea for the ‘now’ and doesn’t require any ageing to satisfy. We recommend tinkering a little with our suggested preparation times (on your emailed Adventure Link at bottom) to find a strength and flavour you find to your liking. This is a tea that easily is taken both on an empty stomach and as an after meal digestif to break down a meal.