Small private batch fermentation of Bulang Shan mao cha made by our master in Menghai. The pressed 6g of shu blended with approx. 0.8g of aged "chen pi si" - dried tangerine threads , guarantees very balanced taste and not overwhelming sour orange tea like those Shu in Tangerine. The aged skin also have more subtle taste which doesn't release sharp acidity , as it's common with younger ones.
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|Pressed Tea||5 - 7g|
|Origin||Bu Lang Shan|
|Tea Material||Bush tea ( Tai Di Cha )|
Made only 2 tons batch and used mountain spring water for fermentation.
If you are fan of earthy / fishy / mushroom thick and rich shu puerh ,this tea is not for you ! Thoroughly fermented full and not disintegrated tea leaves of this batch gives rather delicate and smooth taste with various notes of it's origin.
Fermentation process of this small private batch.
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