Puer Shu tea (cooked) Bulang Early Spring 250gr

Bulang Mountain Early Spring puer tea was produced by harvesting leaves exclusively at the beginning of the spring season. 

The pressed leaves come from the harvest located in the mountainous area around the city of Menghai, south of Yunnan. 

It has an intense flavor of shu puer tea.   Place of origin Menghai, Yunnan, China Preparation We highly recommend infusing this tea in the traditional Chinese method (gong fu cha) to best enjoy these leaves. 

Following this preparation, 5 grams of leaves (about 4 teaspoons) can be used in a gaiwan of about 85 ml to obtain several infusions with different tastes. 

After a quick rinsing of the leaves in water at 90°C, you can proceed with a first infusion of 20 seconds and, after which, keeping the water at the same temperature, you can proceed, increasing the time by 5 seconds each time compared to the previous infusion (20 – 25 – 30 …) This tea has a longevity of about 8 infusions. For