Discover the Prestige of Bu Lang Mountain - Gongting Grade Puerh Tea
Savor the exclusive selection of our Gongting (Tribute) Grade Puerh Tea, a blend crafted from the venerable arbors of Bu Lang Mountain. Each leaf is a celebration of ancient tradition and quality.
Select Origins: Handpicked with reverence, the tea leaves from Bu Lang Mountain’s aged arbors are recognized for their superior strength and richness. Our Gongting grade selection boasts a higher proportion of young leaves and delicate buds, ensuring a tea experience that is both potent and full-bodied.
Visual Elegance: The tea presents itself in tight, neatly arranged threads that resemble golden needles, a testament to the meticulous process of selection and the high standard of our tea.
Embrace the luxury of our Gongting Grade Puerh from Bu Lang Mountain, a storied brew that is as much a tribute to the tea connoisseur as it is to its storied origins.
Tea Profile
At a glance: 2006 · Ripe (shou/shu) puerh · 250g cake · LiMing Tea Factory
A Symphony of Color and Taste: Upon brewing, it reveals a radiant red liquor, gleaming with clarity and promise. This tea delights the palate with its thick, smooth, and mellow character, embodying the robust spirit of Bu Lang.
Sensory Journey: Each sip offers a deep, lingering aftertaste that is the hallmark of a truly premium Puerh. It's a transformative experience, one that carries the drinker to the misty peaks of Bu Lang with each taste.
Best for: everyday drinking, and a comfortable place to start for novices.
Brewing Guide
Water: rolling boil, 100°C (212°F).
- Rinse teaware with hot water; use roughly 5g of tea for each 100ml of vessel.
- Rinse the leaves twice, then cover and rest about 10 minutes to let them open.
- Begin with 10–15 second steeps, lengthening each by about 5 seconds.
- Decant fully into a sharing pitcher each time.
- Enjoy — ripe puerh keeps giving for many infusions.
Use this as a starting point, not a fixed formula. Play with pour height and speed, and notice how the tea answers in different weather and seasons. Learning to brew one tea well anywhere, anytime is the real craft.
Storage
Store in a cool, dry place with gentle airflow, out of direct light and away from strong smells such as cooking spices or smoke. If you plan to age it for years, breathable paper or clay storage suits puerh better than airtight plastic.
Aged gracefully through Guangzhou’s natural storage, this tea has developed a complexity that can only be achieved through the patience of time.
A Note on Appearance
Not every cake shows these, but they can occur, especially in teas with more years of storage.
- Bamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.
- Tea oil spots: yellowish spots may appear and can come from natural tea oils. They are not a flaw.
- Torn wrapper: small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.
