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Summit 2010 Shang Pin Bu Lang Old-Tree Ripe Pu-erh Tea - 200g Cake

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$450.00
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Product Description

Our Summit 2010 Shang Pin Bu Lang Old-Tree Ripe Pu-erh Tea Cake is some of the finest, true big-arbor pu-erh tea available. This ripe tea was created using a new piling fermentation technique, a process that entails fermenting the tea under a special-made bamboo basket which is unlike the traditional piling fermentation in a slot or trough. Hence, even for a new ripe pu-erh tea, the fermentation smell (wo dui) in this ripe pu-erh tea does not exist at all.

The combination of no fermentation smell plus the exclusive use of all the big tea tree máochá makes the Bu Lang ripe pu-erh the rarest tea in the world. It has super soft, smooth, mellow tea taste with long-lasting sweetness. You may become intoxicated with the beauty of this tea with each session.

The aroma may be described as the traditional Chinese Mesona aroma (Liang Fen Cao) which is quite pleasing.  Mesona is a plant in the mint family; it is generically called xiancao. As for the taste, it is also the mesona taste with sweetness. It will be more obvious after the tea has cooled a bit. The taste of this ripe Pu Er tea improves and is smoother when it is not as hot.

Tea tree: Pure big tree (arbor) pu-erh tea

Harvest time: 2010 spring

Cake size: 200g

Picking standard: One bud with two leaves

Shape: Tight, fat, plump

Dried tea color: dark-brown color

Aroma: deep aroma with light gingseng fragrance

Tea soup color: dark, clear brown color

Taste: smooth, soft and mellow taste with long lasting sweetness.

Steeping vessel: Recommend Gaiwan; glass cup (another option)

Steeping guidelines:

  1. Gaiwan infusions: 5-7 grams per time (based on personal taste); the first several infusions should be at 90°C (190°F) for about 10 seconds; then the later infusions should be about 15-20 seconds. In addition, we recommend that you pour the water around the edge of gaiwan to avoid burning the tender teabuds; don’t pour the hot water on the tea leaves directly.
  2. Glass cup infusions: 2-3 grams per time. the first two infusions should be at 90°C (190°F) for about 1 minute; then the later infusions may require aobut 3-4 minutes.

Number of infusions:

  1. Gaiwan: around 8-12 times  
  2. Glass cup: 4-6 times

For more information see Pu-erh Tea Factories

Learn more about tea on our site here and on our blog.
Our guide to translating Chinese tea labels to English.

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