Bulang Chun Shu puer (harvested 2010, pressed 2019), 357 g

€11,00 / 50g
This product is unavailable
1 s 95°C 6 g

Shu Puer «Bulang Chun Shu» was made in 2019 by the order of Moychay company from the raw materials of the spring harvest of 2010.

«Bulang Chun Shu» can be used both as an effective natural energetic and as a means for relaxation and rest. It all depends on the concentration: the higher it is, the stronger the tonic effect.

 What is Shu Pu-erh?

Shu Pu'er, also known as "cooked" or "ripe" Pu'er, is a type of Pu'er tea that undergoes a unique fermentation process, resulting in a rich, earthy flavor and a dark, reddish-brown color. It is named after the town of Pu'er in Yunnan Province, China, where the tea has been produced for centuries.

The process of making Shu Pu'er involves a technique called wet piling, in which the tea leaves are piled up and kept moist for several weeks, allowing for the development of microbial fermentation. This process creates a unique flavor and aroma profile in the tea, with notes of earthiness, sweetness, and sometimes even hints of fruit or chocolate.

Shu Pu'er is highly prized by tea enthusiasts for its smoothness, richness, and complexity, as well as its potential health benefits, which include aiding digestion and reducing cholesterol levels. Many collectors also view Shu Pu'er as an investment, with aged and rare varieties fetching high prices at auction.

Aroma/ Taste Profile

357-g teacake of medium density, broken effortlessly with fingers into brown and reddish flagella of twisted tips. The aroma is restrained, woody and nutty. The infusion is transparent, dark reddish-chestnut.

The bouquet of the ready-made tea is mature, nutty-and-woody, with notes of oatmeal cookies, dry northern berries, and spicy herbs. The aroma is deep and warm, nutty-and-woody. The taste is rich and velvety, sweetish, with spicy nuances and a slight bitterness.

Brewing suggestions

  • Brew tea with hot water (95°C) in a gaiwan or a teapot made of porous clay.
  • The proportion is 6-7 g per 100 ml.
  • The time of the first steeping is about 5-7 seconds.
  • After that do short steeps (just for 1 second) increasing steeping time for each subsequent step, if necessary.
  • You can steep the tea up to 9-10 times.