2000 Bu Lang Mountain “Mushroom Tuo” Raw Pu-erh Tea

This is a year Spring 2000 pressing of Bu Lang Mountain raw pu-erh tea that has been aged in Kunming since the year 2000 by Hai Lang. He purchased the tea on a trip to Menghai back in 2000 and has been aging since that time in Kunming. The mushroom tuo aka “Jin Cha” ½ô²è are tightly compressed. with the center and stem of the mushroom being very tight! The result with an aged tea like this is one that has aged slowly and gracefully. It has a strong sweet aroma. thick tea soup. a hint of smoke. and still some bitterness but with a fast sweet “hui gan”. An excellent dry aged pu-erh tea that is a rare find in this price range! Weight: 250 Grams per tuo* ( /- 10 grams) Region: Bu Lang Mountain area of Menghai County (Xishuangbanna) Varietal: Pure Assamica *if you’d like to get it in the original bamboo “long tong” shown in the pictures. you’d need to order 7 tuo. 2000 Bu Lang Mountain Mushroom Tuo 2000 Bu Lang Mountain Mushroom Tuo This tea cake is composed entirely of Gong Ting (Tribute) grade ripe pu-erh tea (the smallest most potent leaf size). The tea was aged for 11 years in Guangdong dry storage condition and has developed a mature subtle taste and abundant cha qi. It’s got slight bitterness up front and then smooth minty sweetness with camphor aroma. The tea soup is super clear burgundy beauty. Langhe ÀɺÓ : Langhe is a factory of Menghai Ûº£ that was founded in 1995. Since then it has built a strong reputation. won awards. and has become one of Yunnan’s most renowned brands. Langhe ripe teas are the most sought after from this tea factory. Classic Langhe recipes include 9599. 9579. 9559. High Mountain Ripe. and Gong Ting Ripe. Langhe ripe teas are excellent for long-term aging because they employ traditional light fermentation “wo dui” technique. This light fermentation allows for gradual aging of the ripe teas and retain much of the character of a raw pu-erh tea.