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Club selection of March 2017 - Plenty of strength and long flavor notes of nuts and warm fruit, this ‘ripe’ or ‘cooked’ Puerh is cultivated and harvested in the old camellia stronghold of Bulang Mountain. In its ‘raw’ or unoxidized form the teas from this areas are characterized by slight astringency and vegetal power. The Bulang people of the region along with the Wa have traditionally seen the trees and bushes of their forests as sacred and see them as interconnected with the communities. All is linked and in such a way, the teas have been cared for. A great winter-time offering with lower levels of stimulants, our Bulang Mountain offering is one we recommend for ageing for a couple of years. Discover Bulang Mountain Sheng tea even further with Jeff.
Tasting Notes - Vegetal, astringent, and bitter are all used in describing teas from the Bulang Mountains. These are not negative descriptions either as the term bitter often simply refers to the initial hit on the palate, rather than a longer impression in the mouth. The damp, earthen floor taste of Shou’s are from the microbes Aspergillus Niger and Blastobotrys adeninivorans, which convert poloyphenols into compounds. If not produced well, other flavours can easily infiltrate the Puerh flavours…sourness being the least desirable. Sourness generally comes from inconsistent fermentation or too little fermentation time.