Bulang Shu Pu-Erh

The Bulang people have cultivated and lived with tea for centuries in the mountains of southwestern Yunnan, particularly around Bulang Mountain in Xishuangbanna. The region is one of the most famous areas for pu-erh production and is home to many ancient tea gardens and large-leaf tea trees. Historical evidence places tea cultivation in parts of this region at least as far back as the 10th century.

Pu-erh is traditionally made from large-leaf varieties of Camellia sinensis var. assamica. Unlike ripe pu-erh, raw pu-erh is not intentionally wet-piled or artificially fermented. The leaves are withered, heated to halt much of their enzymatic oxidation, sun-dried, and often compressed into cakes. Over time, the tea can gradually transform through aging and microbial activity.

This tea comes from the Bulang region and has been lightly aged for approximately two to three years. While it is still a relatively young raw pu-erh, the early aging has begun to soften some of its sharper characteristics while allowing its natural sweetness to develop.

This tea has an earthy and woody flavor with sweet undertones of molasses and dried fruit. I also get hints of cocoa. It has a dense, full-bodied texture and a flavor profile that feels quintessentially pu-erh.

This tea is best brewed Gongfu-style with 4–5 grams of tea per approximately 100 ml of water at 95–100°C. Begin with infusions of around 10–15 seconds, gradually increasing the steeping time as the leaves open and the flavor begins to fade.

For a Western-style brew, use 2–3 grams of tea per 250 ml of water at approximately 95–100°C. Steep for several minutes, adjusting the time to taste.