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Club selection of May 2019 - Another is our Shou offerings, the material for this cake is from the Bulang Mountain range near the village of Meng Ngoi at around 1200 – 1300 meters altitude. Though we’ve offered fewer and fewer Shou Puerhs they are still a favourite with some for the smooth, non-astringent earthiness they impart because of their pile fermentation process. Made from leaves that were harvested late in 2018 the Quān is named for the word ‘round’ or ‘circle’ in Mandarin. It is a reference to the word in Mandarin and to the roundness and ease of the this tea’s flavour notes. Discover this Quān Shou tea even further with Jeff.
Tasting Notes - Easy on the palate, with only light notes of ‘earth’, this Bulang Shou is a tea that is the kind of brew taken either in the morning first thing or later in the evening or after a meal. Due to the low acidity and lower stimulant levels compared to its raw ‘Sheng’ cousin. Earth tones can be enhanced in Pile fermented Shou teas by either storing within earthen shaded surroundings or by a combination of deliberate enforced humidity levels and storage facilities. This present example is lighter in flavour and nuttier with a slight bit of malt notes. Easy on the palate and easy on the bloodstream.