Bulang Sheng (Raw) Pu-erh Cake
Bulang Sheng (Raw) Pu-erh Cake
Bulang Sheng (Raw) Pu-erh Cake
Bulang Sheng (Raw) Pu-erh Cake
Bulang Sheng (Raw) Pu-erh Cake
Bulang Sheng (Raw) Pu-erh Cake
Bulang Sheng (Raw) Pu-erh Cake
Bulang Sheng (Raw) Pu-erh Cake
Bulang Sheng (Raw) Pu-erh Cake
Bulang Sheng (Raw) Pu-erh Cake
Bulang Sheng (Raw) Pu-erh Cake

Bulang Sheng (Raw) Pu-erh Cake

RAW PU-ERH CAKE


Handpicked in the legendary tea forests of Menghai County in Yunnan, China, this promising raw sheng pu-erh is light in the cup and slightly fruity with notes of grain and malt. Naturally fermented and pressed into cakes that symbolize the full moon, we expect this pu-erh to age exceedingly well and acquire a deep, well-rounded complexity that only becomes more nuanced over time. Naturally, though, as with wine, only time will tell. 

Interested in our ripe pu-erh? Click Here

Tasting Notes:

Magnolia, sandalwood, sweetgrass 


39 in stock
Regular price $50.00 Save $-50.00

Ingredients

Full leaf fermented tea from Yunnan, China 

Blend Numerology

No. 77 – A good time to bet on 77. 

Preparation

Bring spring or filtered water to approximately 212°F. Dislodge a 7g piece of pu-erh (approximately the size of a silver dollar). Steep in traditional gaiwan method—making multiple infusions, starting at 10-15 seconds and increase 5-10 seconds with each steeping.  

Storage: Unlike most tea, pu-erh improves with age and may be enjoyed for years. For best results, we recommend storing in a cool, dry place that is temperature controlled. Do not place near other aromatic ingredients such as coffee.