Spring Bulang

This raw pu-erh from Ban Pen village offers a harmonious and well-rounded profile. Expect a sweeter, less assertive character compared to its neighbors, with a satisfying depth that slowly evolves wit. It leans balanced, sweet and mellow.

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 Spring 2018 harvest.