Home Puer Sheng (Raw) Tea Spring Cake 2018 357g
Puer Sheng (Raw) Tea Spring Cake 2018 357g - Pu-Erh-tea - infusion.organic

Puer Sheng (Raw) Tea Spring Cake 2018 357g

Bulang Raw Puer: Ancient Tea Trees Mountain Harvest

From the misty peaks of Bulang mountains comes this exceptional 2018 raw puer tea cake, a testament to traditional tea craftsmanship. Each 357-gram cake represents careful selection of spring-harvested leaves, processed using time-honored techniques that allow the tea's true character to develop. The leaves produce a bright, golden-amber liquor with remarkable clarity and depth.

The flavor profile reveals layers of complexity characteristic of premium Bulang puer: an initial subtle sweetness evolves into an invigorating blend of fresh herbs and white flowers, followed by a pleasant mineral note. A distinctive cooling sensation (hui gan) lingers in the mouth, while a gentle yet uplifting qi (energy) emerges with each steeping. The tea offers impressive endurance across multiple infusions, each revealing new dimensions of its sophisticated character.

This raw puer demonstrates exceptional aging potential, making it both an excellent daily drinker and a worthy candidate for long-term storage. Its clean, well-defined taste profile and lasting aftertaste mark it as a distinguished example of Bulang terroir.

Sale price €34,37
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Puer Sheng (Raw) Tea Spring Cake 2018 357g - Pu-Erh-tea - infusion.organic

Puer Sheng (Raw) Tea Spring Cake 2018 357g

€34,37

Gongfu Brewing Guide for Optimal Results

For best results, follow these traditional brewing guidelines:

  • Water Temperature: 95-100°C (203-212°F)
  • Leaf Ratio: 5-6g per 100ml vessel
  • Initial Steeping: Quick rinse, then 10-15 seconds
  • Subsequent Steepings: Gradually increase time, starting from 15 seconds
  • Multiple Infusions: Can yield 10+ flavorful steepings

For storage, keep the cake in a cool, dry place away from strong odors and direct sunlight. Proper storage allows the tea to age gracefully, developing additional complexity over time.

Premium Mountain-Grown Tea Leaves

This cake consists purely of carefully selected raw puer tea leaves harvested from the renowned Bulang mountain region. The leaves come from older tea trees growing at high elevations, contributing to their robust flavor profile and aging potential.

The processing involves traditional sun-drying and careful compression methods that preserve the leaves' natural qualities. No additives or artificial ingredients are used - just pure, high-quality tea leaves that showcase the distinctive characteristics of their origin.

The large, whole leaves exhibit the typical appearance of premium Bulang material: dark olive-green color with silver buds, indicating careful processing and proper storage since production.

Traditional Medicine & Modern Health Benefits

Raw puer tea has been valued in Traditional Chinese Medicine for centuries, particularly for its digestive and metabolic benefits. Modern research supports many of these traditional applications:

  • Digestive Health: Contains natural compounds that aid digestion and support gut microbiome balance
  • Metabolic Function: Studies indicate potential benefits for lipid metabolism and weight management
  • Antioxidant Properties: Rich in polyphenols and other beneficial compounds that combat oxidative stress
  • Mental Clarity: The unique combination of caffeine and other compounds provides sustained energy without jitters
  • Cardiovascular Health: Regular consumption may support healthy blood pressure and cholesterol levels

The tea's natural compounds work synergistically to provide a balanced effect on body and mind, promoting overall wellness while offering specific health benefits.

Heritage of Bulang Mountain Tea Culture

The Bulang mountains have been a crucial center of tea cultivation for over 1,800 years. This region's tea traditions are deeply intertwined with the culture of local ethnic groups, particularly the Bulang people, who have cultivated tea trees here for generations.

Historically, these mountain-grown teas were traded along the Ancient Tea Horse Road, connecting Yunnan with Tibet and other regions. The Bulang area's puer teas became highly valued for their distinctive character and aging potential.

Traditional processing methods have been preserved here, passed down through generations of tea makers. The spring harvest is particularly prized, as it captures the tea trees' first flush after winter dormancy, resulting in leaves with optimal flavor and potency.