Our Bu Lang Shan is harvested from ancient Gu Shu tea trees 200-600 years old. This tea is a big, bold, full-bodied Pu Er. It is a favorite amongst West of the Lan Cang River lovers.
Pu Er teas are traditionally named after the location they are crafted in. Bu Lang Shan is one of the most hailed tea mountains west of Lan Cang River. It is also one of the largest in size. Our teas from this location are all handcrafted by local, ethnic Bu Lang people.
Bu Lang Shan is known for its strong profile – big flavor, big body. Bu Lang Shan is sometimes characterized as having some bitterness as the tea hits the tongue. However, this bitterness dissipates quickly and transforms into cool sweetness. Young Bu Lang Shan Pu Ers are umami, whereas aged ones are full of notes of dried fruits.
Bu Lang Shan is made of Qun Ti Da Ye Zhong (Heirloom Large Leaf) material. Pu Er making follows a typical green tea process; that's why it is academically classified as a sun-dry green tea. Pu Er picking is usually one bud with two or three leaves. The teas are generally shade wilted to lose some moisture before being wok-fried in a large batch. The large batch of Pu Er being processed each time is the "mistake" that causes the tea's enzyme not to be damaged thoroughly, providing the basis for aging Pu Er later on. The hot and moist tea leaves are then rolled and shaped quickly before being evenly spread out under the sun to dry. Aggressively intense sun is the most preferred in Pu Er making.
