Bolian Tea Estate, Jingmai Mountain, Yunnan, China
In the tranquil, heritage protected tea fields that surround a luxury agro-tourism manor, China's story of contrasts is epitomised. The ancient (min. 200+ yeas old) tea trees from which this pu-erh is plucked remain green with life and stand tall in their stately beauty amongst tea bushes planted from cuttings that one day, can only hope to emulate the majesty of their forebearers. At the Bolian Tea Estate, as with much of the nation, the old vies for coexistence with the new and the opulent alongside the humble. Of the latter, are those who work these fields, who harvested and pressed this pu-erh. The workers are from the indigenous minorities of Jingmai, the Lahu, Bulang, Hani, Wa and Dai peoples with their generations of tea production experience.
In appreciation for their contributions and to promote the cultural significance of gushu pu-erh and those who make them, this tea has been made in association with Dr Yang Sunxi, President of the China Tea International Exchange.
This offering has been made with purpose and flavour. Expect a cooling and sweet drop with a light tobacco finish and plenty of heart.
Dry leaf: compressed, light and dark leaves with white buds
Taste: figs, mint, vanilla, raw tobacco leaf
Process: pan-fired, sun-dried, rolled, steamed, compressed and aged.
Storage: Break up the disc in pieces and keep in a clay caddy. Clay pores and occasional opening introduces the right amount of oxygen that help the tea develop character over time.
Storage: Break up the disc in pieces and keep in a clay caddy. Clay pores and occasional opening introduces the right amount of oxygen that help the tea develop character over time.
Brewing:
1. Pre-heat a 150ml Yixing (clay) pot with boiling water
2. Add 5-8g of tea and rinse the leaves for up to 10 seconds
3. Brew using 85C water for 20-30 seconds
4. Can be infused >8 times
1. Pre-heat a 150ml Yixing (clay) pot with boiling water
2. Add 5-8g of tea and rinse the leaves for up to 10 seconds
3. Brew using 85C water for 20-30 seconds
4. Can be infused >8 times
