Bulang mountain is one of the famous tea mountains in Menghai county, Yunnan, China.The Maocha (sundried large-leaf tea, as material for making raw Pu-erh tea cake) harvested in this area gives distinctive features of strong flavor and lingering aftertaste. This raw Pu-erh tea cake is manufactured by using early spring old tree tea from Bulang mountain, 100% pure material (not blended).
How to prepare this Pu-erh tea in a Congou style?
Step 1: Pry 2g tea off with Pu-erh Knife and add tea leaves to a Yixing teapot or Gaiwan.
Step 2: Pour boiling water into the teapot, give the tea leaves a rinse for 5 seconds. Then draining the water out, leaving only the soaked tea leaves
Step 3: Fill the teapot with boiling water again, cover the lid. After steeping 8 seconds or longer (according to your desired strength), the tea can be poured into a tea pitcher to be served.
Step 4: repeat Step 3 for seven or eight times. Gradually increase steeping time for subsequent brewing.
How to store Pu-erh properly?
To store Pu-erh tea properly, put it in a dry place with good ventilation. Never store Pu-erh tea air-tight or put in the moisture or close to goods with peculiar smell.