TONGXINSHE 2014 Bulang Sheng Pu Erh

8.4 gram

CHF 16.00

TONGXINSHE 2014 Bulang Sheng Pu Erh

CHF 16.00

Currently in Japan for this season’s harvest. Orders ship from June 3rd.

A 2014 raw Pu Erh from the Bulang ancient tea mountain, crafted by tea master Du Qing Zhi
Hand harvested • Sun-dried • Eleven years aged • Bulang Mountain, Xishuangbanna, Yunnan, China

A limited release of an aged sheng Pu Erh from one of China’s most revered Pu Erh regions.

Producer: Tongxinshe Teahouse
A Shenzhen-based teahouse working directly with master tea makers across China’s classical tea regions, including Yunnan. Each release is crafted by a named master using traditional methods.

Tea master: Du Qing Zhi

Origin: Bulang Ancient Tea Mountain, Menghai County, Xishuangbanna, Yunnan, China
Altitude: 1,000 to 2,200 metres
Production year: 2014
Tea type: Sheng (raw) Pu Erh

2014 Harvest
Sheng Pu Erh is made once and then aged. The leaves were harvested and processed in 2014, then stored under controlled conditions to allow natural oxidation to develop the tea’s character over time.

The leaf is Yunnan Daye, the large-leaf cultivar native to Yunnan province and the only varietal traditionally used for authentic Pu Erh. Yunnan Daye trees produce the broad, robust leaves that carry the structural depth required for long ageing.

PROCESSING
The leaves were processed by hand using traditional Pu Erh methods. After picking, the leaves are pan-fired briefly to halt oxidation, then rolled and finished by sun-drying in the open air. Sun-drying is essential to authentic sheng Pu Erh and allows the leaves to retain the active compounds that develop slowly during ageing.

Color & Texture:
Bright orange-yellow liquor, clear and translucent, with a smooth, full-bodied texture

Flavor Profile:
Mellow and sweet on opening, with a quick rising aftertaste. Notes of malt sugar at the bottom of the cup, with the long, cool breath characteristic of well-aged sheng

Character:
Mature, layered, refreshing. A sheng Pu Erh that has settled into its second life through eleven years of ageing

Gongfu method (recommended)
1. Tea: 5 to 7 g in a 100 ml gaiwan or Yixing teapot
2. Water: heated to 95 to 100°C
3. Rinse the leaves twice with hot water and discard
4. First infusion: 10 seconds. Each subsequent infusion: add 5 to 10 seconds
5. The leaves will yield 8 to 10 quality infusions

Western method
1. Tea: 3 g per 200 ml
2. Water: heated to 95°C
3. Steep for 3 minutes, then strain immediately

Use: Suitable for gongfu service, after-meal pairing with rich or fatty dishes, slow contemplative drinking sessions

Storage:
Keep sealed in a cool, dry place away from sunlight, strong aromas and humidity.
Sheng Pu Erh continues to develop with age. If stored well it will improve over the coming years.
Best before: Sheng Pu Erh has no fixed expiry date and improves with age when stored correctly.