Bolin Raw Pu'er
Pristine rock sugar sweetness;
from a secluded 500-year-old garden
Our Bolin Raw Pu'er is sourced from a 500-year-old garden atop Wuliang Mountain, where centuries-old Heidaye tea trees have been allowed to thrive naturally. The aroma masterfully intertwines prune and wood with a hint of rock sugar sweetness, and each sip leaves a lingering minty aftertaste, reminiscent of the secluded mountainous landscape.
Net Weight: 30 g/1 oz
Pristine rock sugar sweetness;
from a secluded 500-year-old garden
Our Bolin Raw Pu'er is sourced from a 500-year-old garden atop Wuliang Mountain, where centuries-old Heidaye tea trees have been allowed to thrive naturally. The aroma masterfully intertwines prune and wood with a hint of rock sugar sweetness, and each sip leaves a lingering minty aftertaste, reminiscent of the secluded mountainous landscape.
Net Weight: 30 g/1 oz
Pristine rock sugar sweetness;
from a secluded 500-year-old garden
Our Bolin Raw Pu'er is sourced from a 500-year-old garden atop Wuliang Mountain, where centuries-old Heidaye tea trees have been allowed to thrive naturally. The aroma masterfully intertwines prune and wood with a hint of rock sugar sweetness, and each sip leaves a lingering minty aftertaste, reminiscent of the secluded mountainous landscape.
Net Weight: 30 g/1 oz
Essential Info
Chinese Name: 柏林生普
Cultivar: Mengku Heidaye
Region: Bolin Village, Jinggu County, Pu’er City, Yunnan Province, China
Harvest Time: Spring, 2021
Aroma: Notes of prune, wood, and rock sugar sweetness
Sourced from This Environment
Recommended Gongfu Brewing Method
For a 120 mL (4 fl oz) teapot or gaiwan, use 6 g (0.21 oz) of tea.
For the first infusion, steep the tea for 24 seconds in water at a temperature of 95°C (203°F). Steep the tea for 18 seconds for the second and third infusion.
For each subsequent infusion, increase the steeping time.
This tea is good for 8 or more infusions.
Use spring water or purified water. Do not use tap water.