📌 Taste:

Dense, rich, and structured. The base is a powerful shu pu-erh from Bulangshan: moist earth, dark wood, cocoa, and nuts. The character is distinct yet composed—without harsh bitterness, with a refined dryness. The finish is long, warm, and slightly sweet with a mineral note.

📌 Aroma:

Deeply woody and earthy. Notes of warmed wood, forest floor, dark chocolate, and dry spices. As it warms, it develops a more rounded and softer scent.

📌 Effect:

Powerful, grounding, and stable, it promotes a sense of inner focus and calm strength. Ideal for evening tea, after meals, and anytime you need uninterrupted concentration.

📌 Raw materials:

Yunnan large leaf tea

(Camellia sinensis var. assamica)

Shu pu-erh (fermented / ripe) from the Bulangshan region, Laobanzhang village.

📌 Origin of raw materials:

Bulang Mountain, Yunnan, China.

📌 Year:

2015

📌 Format:

Pressed pancake 357 g - suitable for long-term storage, aging and portion brewing.

📌 Brewing method:

Gongfu (gaiwan/teapot 100-150 ml):

1. Proportion: 6-8 g per 100 ml
2. Water: 95-98 °C
3. Rinse: 1-2 short rinses for 5-10 seconds
4. Strains: start with 8-12 seconds, increasing the time gradually
5. Withstands 8-10 washes

📌 Tips:

It opens up well with a slightly denser filling. It's recommended to sip slowly—the tea develops from steeping to steeping, revealing the depth of the Bulan tea.