“I’d enjoyed a sample of this tea two years ago and looking at my cupboard today and then this thread, it served as a reminder that the 2012 Bulang Gushu was the only Shou at that time to blow my...” Read full tasting note
“Holy cocoa! For a moment this morning I almost thought I had prepared some hot cocoa and not some shou! The cocoa/dark chocolate notes in this tea are the strongest I have ever experienced. This is...” Read full tasting note
“Very much enjoyed this tea and would buy more. I am new to tea tasting and to puerh, and this is my fifth shu. My first one was from a grocery store in Chinatown, $10 for a cake. I had no idea....” Read full tasting note
This rare puerh is made from trees over 200 years old picked in the Spring of 2012 from high altitude tea gardens in the Bulang Mountains of Yunnan, China.
True ‘gushu’ 古树 (ancient tree) material is rarely made into shou puerh. It takes dedication and determination to risk valuable leaves on the uncertain shou puerh process. Great skill has crafted this tea.
This tea is a feast for the senses. The rich aroma and thick mouthfeel presents a smooth, layered, multi-dimensional experience with sweet flavors of chocolate and molasses with a hint of nutmeg spice.
We buy this product in large 2 kilogram bricks the size of a loaf of bread. We break the brick apart and keep the chunks as whole as possible. We put 250grams in these large resealable heat sealed pouches.
Use 5-7 grams of leaves and brew with 6-8 ounces of water at or near boiling. Wash twice for 3s each, then start with a quick steep of 8-10s. With each re-steep adjust the steep time to your taste.
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