SHU (COOKED) PUER - 2017 Bu Lang Mountain Old Tea Tree

This tea is made from three tea gardens on Bu Lang Mountain, located at an attitude of approximately 1,500 meters. The leaves are selected from old tea trees with an average age of 100 - 300 years. 

The tea has a classic character of Bu lang Mountain Shu Puer's character with bold, robust and earthy flavour.  The aroma is deep and expressive, with notes of semi-damp forest floor, aged wood, and roasted grain, supported by a thick, smooth mouthfeel. A gentle bitterness and woody depth add structure creating a well-balance profile.  The finish is warming, clean, and long-lasting, gradually revealing subtle sweetness and hints of camphor as the tea opens up. 

Note: For those who enjoyed our 2013 Old Tea Tree Shu Pu’er, this tea serves as its successor. It is made from the same material source, but harvested and fermented in a different year. As fermentation batches vary year by year, the flavour is not identical, though it shares many similarities. Being a 2017 batch, this tea is younger than the 2013 version and therefore slightly less smooth, with more youthful strength and structure.

Note: for those who enjoyed our 2013 Old Tea Tree Shu Puer Tea, this tea will be the replacement.  It is made from the same material source, but harvested and fermented in a different year. As fermentation batches vary year by year, the flavour is not identical, though it shares many similarities.  Being a 2017 batch, this tea is younger than 2013 version and therefore slightly less smooth, with more youthful strength and structure. 

Origin: Bu Lang Mountain, Xishuangbanan, Yunnan Province, China

Harvest: the tea leaves were harvested in April 2017 and fermented in 2017. the tea was kept in loose-leaf form and stored in Yunnan until 2015, after which it was compressed on 23/10/2025.  This is why two dates appear on the packaging.

BREWING TIPS: 

Water & Preheat: Use 100°C water and preheat your teapot or gaiwan.

Rinse the Leaves5 seconds to removes dust or small particles accumulate during storage, opens the leaves, and activates aroma and flavour.

Brewing:

• Light flavour: 5g / 100ml, 1 min first infusion
• Richer flavour: 8g / 100ml, 45 seconds first infusion
  The tea’s full character shines from the second infusion (around 1 min).

Subsequent Infusions: Repeat as desired, increasing infusion time as the tea weakens.

Vessels: A well-seasoned Yixing teapot is ideal, but a porcelain gaiwan works perfectly too.