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Club selection of November 2018 - Our favourite source for leaves that will be pile fermented into a Shou or cooked Puerh. Over the years (and throughout the regions) we’ve noted and heard from our JalamTeas’ drinkers that the Bulang Mountains Shou’s have consistently pleased. One aspect of Bulang leaves is that they generally carry and are produced to retain more of their slight astringent bite and we think this is one of the keys to the Bulang Shou’s popularity: that because of its strength it is able to endure the ‘softening’ of the pile fermentation process. The Bulang people are some of the original tea cultivators and are now still considered true ‘mountain people’ that occupy parts of southwest Yunnan, Laos, and Myanmar. Their teas carry a distinctive sharp note and are increasing in both quality and value. One of the elements of note throughout the Bulang Mountains is the orange-red clays that contain high amounts of iron oxide…inevitably a link to some of the flavor notes from the regions’ teas. Discover this Ba Ka Ngoi Shou tea even further with Jeff.
Tasting Notes - As mentioned above, the Bulang offerings seem to endear themselves to good Shou offerings (provided of course that the production is done well). Very smooth, this Bulang Shou carries a small hint of walnut edge in its flavour but nothing harsh at all. It is a tea that continues to give infusion after infusion, though it carries less stimulant ‘hit’ than a Sheng or ‘raw’ version of itself. We recommend this as a great meal follow up or late in the day sipper. Experiment too with the infusion strength by either increasing the infusion time or the amount of leaves used…a strong brew never really goes amiss.
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