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Club selection of December 2016 - Bringing in December with a ‘warm’ cooked Bulang tea this year, a summer harvest from 2015 that is a tea to drink now. For many years getting into the Bulang Mountains was difficult with the monsoon seasons providing obstacles along any paths or roads. Bulang Mountain teas have slowly evolved beyond simply the famed Banzhang, He Kai, and Bang Pun names. Lao Ma Er is a village that for many years was sort of ‘away’, but its teas are now doing well. The cooked version of this offering is nice as it carries a little sharp hint under its smooth body. Discover this Bulang Mountain tea even further with Jeff.
Tasting Notes - Bulang teas have always had a nice bit of sharp astringency in the past. It is part of the style in which the teas are produced and it is also a kind of calling card for a region to have a distinctive flavor. While many producers try to forge or copy many of the most popular, other villages remain loyal to what they have done traditionally…with an effort to improve on the hygienic aspects. Such is the case with Lao Ma Er. This is a great tea to play with in terms of amount of leaves and infusion times. If one is prone to add other elements to tea like ginger, cinnamon, or dried flowers, this is a great tea to do it with.