Buttery, thick mouth-feel upon first sip, thins out as sip continues.
Rustic – a word that I have never attributed to a tea.
Mellow sheng for its age.
Decent amount of pleasant bite.
Will definitely need to revisit this tea in a year or so.
“Buttery, thick mouth-feel upon first sip, thins out as sip continues. Rustic – a word that I have never attributed to a tea. Mellow sheng for its age. Decent amount of pleasant bite. Will...” Read full tasting note
“This is an appealing & potent Sheng, a little tangy, a little incense-like, a tad of bitterness, & excellent energy! It carries a somewhat resinous sensation & taste, reminding me of my...” Read full tasting note
“0.75 tbsp for 375 ml Smooth-tasting. Earthy.” Read full tasting note
Pulang Unfermented Puerh
Region: Xishuangbanna in the Pulang Mountains
Type: High Mountain Puerh (2000+ meters)
Harvest: Spring 2012
Harvesters: Pulang people
Potent, vegetal, and powerful our Pulang unfermented Puerh offering is a permanent fixture in Jeff’s collection. One of the most ancient of all tea growing regions in the world, Pulang Mountain, which is located near the Yunnan-Burma border, is still an isolated region of mists, elevated Pulang villages, and green sub-tropic heat.
Slightly astringent to begin with because of the locals’ love of teas that ‘bite’ into the palate, these teas mellow over a year or two to become well-balanced teas that have long finishes. Jeff prefers them fresh (within 6 months of harvesting) and punchy, and he often wanders the region’s towns to sample, as the area is inevitably a treasure trove of hidden delights as many teas from the Pulang Mountains simply don’t get much exposure beyond the villages that cultivate them. Pulang teas are traditionally known for their vegetal strengths, and astringency as opposed to any ‘bitterness’.
JalamTeas’ Pulang tea is one of our highest altitude teas, with this tea being harvested at two-thousand meters and above. High altitudes, though not crucial to a good tea, do tend to contribute to some of the finest teas as the cooler temperatures tend to ‘help’ the teas develop more slowly, which in turn assist with developing more complex and longer-finishing teas.
This Pulang offering was harvested and produced in late February of 2012 which has given it a perfect amount of time to ‘age’ and slightly smoothen in taste, without losing its punch, however.
Read the full background story: www.jalamteas.com/pages/pulang
Company description not available.
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