/ck/ - Food & Cooking

>>20072727

2019 Bulang Shou Puer - It’s been some time since we did a "warehouse find" and plucked somebody else's production for a tea dub, but we thought it was about time. If you've been a member for a while, you know that we’ve often done special shou Puer pressings for the club around this time of year. The only issue with that is that in order to press shou Puer tea, it needs to be slightly wet and tacky. During the pressing process it is often wet down slightly, as well as steamed, in order to be pressed into a cake. Freshly pressed shou Puer has a lot of residual moisture due to this fact, which leaves the tea's liquor slightly turbid and the flavors and aromas muted for a period of time after pressing.
That's one of the reasons we are excited to send this 2019 Bulang, which was made from 2018 raw Puer material in 2018 and pressed in 2019. It's had plenty of time to rest, the soup is clear and it's ready to drink immediately! Bulang is one of the most classic locations for shou Puer, located right outside of Menghai. Their shou is notorious for being thick and rich, sometimes even with latent bitterness. In recent years, fewer and fewer people use quality Bulang material for shou due to rising prices, making it a more sought-after location. As costs have risen across the board, particularly large producers have sought cheaper and cheaper ingredients further afield. Luckily, we know the person who made this pile and the origin of the material is clear and classic. Also, if the advice was resoundingly clear above, if you're looking to purchase shou Puer to drink, we'd always aim for teas that are at least a couple years off of pressing. They're just a lot more enjoyable than a freshly pressed shou. The original shape of this tea was a half kilogram to (nest shape), but we've broken apart 100g for each of you to stay within the club budget. If we ever win the lottery, we promise to send you each an entire half kilo tuo.