The other side of tea

Sheng cha from Bulang Mountains is usually characterized by certain distinctive bitterness and briskness. Its taste is floral, mineral, silky, sweet, complex, and energetic. Our Bulang Gu Shu suits perfectly for the long maturing process.

This is an extraordinary Puerh tea from the Bulang mountains which was picked from more than 300 hundred years old tea trees. The tea leaves were traditionally processed by Bulang people being fried on the pan for half an hour and later sun-dried the next day. After almost a year when mao cha was already stabilized in taste, the tea was pressed into one hundred gram Puerh cakes.