bulang raw pu'er

Origin: Bulang Mountain, Yunnan, China / Harvest: Spring 2015

Why We Love It: This is a great introduction tea to the world of raw pu'ers. It's smooth, medium-bodied and something that can be drunk with ease daily. It’s made of high-quality spring leaves from small trees under 100 years old. Made by an expert craftsman, Master Vesper Chan, this is an affordable option from one of the most famous pu’er producing regions.

We Taste: Crispness, sharp grassy, and slight astringency

How We Brew It: Steep 5 grams in 8 ounces of 200F water for 1-2 minutes. Can re-steep 2-3 times. We recommend using 7 grams when brewing in a gaiwan.