Autumn Bulang

This raw Pu-erh from Lao Man E offers an engaging journey with an initial moderate bitterness and astringency that swiftly transitions into a robust sweetness. It presents an interesting fragrance and. It leans bitter, sweet and astringent.

Water around 95–100 °C (203–212 °F). In a mug, steep 3–5 min. For gongfu, use 5–7 g per 100 ml, 10–20 s steeps (10–20+ rounds). You'll get to see how the flavor changes across multiple rounds. Rinse the leaves once with boiling water before your first real steep. It cleans off storage dust and gets the flavor going.

Grown in Yunnan, China from the Gushu cultivar. This batch is from the Autumn 2020 harvest.