China Bulang Mountain Ripe Puerh 2015

This China Bulang Mountain Ripe Puerh 2015 under the QianLong Trade name has been produced using Spring harvest leaves from trees at an average altitude of 1216m from Bulang Mountain in the Menghai region of Yunnan Province, China.

Initial tasting notes at 3gms for 5 minutes:
The cake contains nice, even coloured leaves. The wet leaves aroma was that of wet forest, hints of camphor and spice. The liquor was velvet but didn’t have a viscosity to it.

Gongfu Cha tasting notes with 10gms using 190ml Yixing teapot:

1st infusion 30 secs: Earthy, woody like camphor with a nice mouth feel. The liquor is deep and rich, but clean and clear red-brown.

2nd infusion 45 secs: Bit of leather coming through, with an “old chest of drawers” aroma. The cooling mouth feel kicks in. Beautiful liquor – very Rioja like. No tannins or bitterness.

3rd infusion 1min 30secs: Flavours hold well. Just a great puerh to lose your thoughts in.

Available in 25gm pouches and 357gm cake

Recommended Infusion instructions:
Boiling but not boiled water (100 degrees Celsius – fish eyes bubble size, see Tea Making for more info)
6-8gms of tea leaves to 150ml gaiwan/clay teapot
You can do a rinse but I don’t as I find with most teas, the first infusion is the most revealing.
Infusions 1 to 3: 10-15 seconds
Infusions 4 to 6: 15-20 seconds
Infusions 7+: 20 – 30 seconds