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The aroma is subdued when warmed by the breath and has a woody profile with hints of wet autumn leaves.
Once washed, it intensifies, adding light spicy notes, hints of damp wood in the background, and a hint of ripe raspberry.
The taste of the brewed tea is silky, dense, woody-nutty, with a light, quickly fading bitterness, notes of dark chocolate and nuances of autumn foliage in a mixed forest.
As the tea is steeped, it maintains its flavor profile, gradually weakening in flavor. The finished infusion is dark reddish-brown in color.
With a ratio of 8-10 g of tea per teapot or gaiwan with a volume of 150-200 ml, this pu-erh can be brewed up to 6 times, leaving a refreshing aftertaste, thick, with woody-chocolate notes.
Shu Pu-erh "Bulan Gong Bing" from the Chashuwan tea factory is a good everyday tea. It's a great tonic, sobering, energizing, and well-being enhancer.
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Name in Chinese
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布朗贡饼 |
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Pinyin
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bùlǎng gòng bǐng |
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Country
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Китай |
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Provinces
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Юньнань (云南) |
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Manufacturer
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Чашуван (茶树王) |
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Year of pressing
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2019 |
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Pressing form
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Бин Ча (блин) |
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Declared weight, g
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357 |
- Reviews
- Vkontakte
Pu-erh is one of the most unique types of tea, which only gets better with age. Many people, when they first encounter this tea, wondered: why is pu-erh more often found in pressed form (cakes, bricks, tochas), and not in loose form? The reasons for this are related to both history and the practical aspects of storing and fermenting tea. Despite modern technologies that allow the production of loose pu-erh, the shape of pressed cakes remains unchanged. And pu-erh is more often found on sale in pressed form, for example, in the form of cakes or bricks, and loose pu-erh is less common. We will talk about the reasons for pressing pu-erh into cakes in this article.
Puer is a unique Chinese tea that is distinguished by its depth of taste, complexity of aromas and versatility of aftertaste. Its taste characteristics are formed under the influence of many factors, from growing conditions to the brewing method. Let's look at the main ones.
Traveling through the tea mountains, we found ourselves in another land of blue roofs - the village of Zhongcai, which is located in the Menghai district of Yunnan province. According to tradition, we were shown another local tea tree, which, according to the Chinese, is at least a million years old :) The village is very authentic, not designed for tourists, there are many wild pu-erhs there and, of course, we were warmly received. They treated us to local cuisine and tea. We also asked the residents about the prices of tea and how they have changed in recent years.
The tea ceremony holds a special place in the centuries-old Eastern tradition. While its essence remains constant, the nature and external manifestations of the tea ceremony vary among different cultures. Each Chinese province has its own distinct tea ceremony and tea used: for example, residents of the southern provinces prefer green tea, while those in the northern provinces prefer red tea. Oolong tea is more commonly used in Fujian Province, while Pu'er tea is widely known in Yunnan Province.
Пиньин Yúnnán cháshù wáng cháyè yǒuxiàn gōngsī
Пер. «Юньнаньская чайная компания Король (Царь) чайных деревьев»
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