During our Spring tea sourcing trip in China, in May our teashop in Lánchíd utca is closed. We open again on Friday, the 31st of May. We do ship online orders once a week. Orders placed till Wednesday will be dispatched on Thursday. Thank you for your understanding and cooperation.
Bulangshan Gushu Shu 2015 SF Wang No.854 Bulangshan Gushu Shu 2015 SF Wang No.854

Bulangshan Gushu Shu 2015 SF Wang No.854

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A characteristic, calming shu puer from Bulang mountain, made by tea master (sifu) Wang. It came from old trees in mao cha form.
As the ‘gushu’ attribute suggests, the tea is strong in energy: it calms you down, clears the body. It could be a good evening tea also.

Aged brie in smell, walnutty-hazelnutty notes with a bit of tobacco. Complex taste with full body. A breeze of floweriness comes after the well-known earthy notes. One of our favorite shu puers.

“The story of shu puer 熟普洱 tea has started in the 1970s during the Cultural Revolution when China did not have many products to sell abroad. Meanwhile, in Hong Kong, the aged puer was highly popular. This aged tea taste became the goal of the Hunnan tea factories in China, and they tried to develop it from dark tea. Fermentation of tea leaves means that the leaves are left to compost in a bacterial-triggered process. They pile the leaves and make them wet. Fermentation happens due to the accumulated heat and the controlled wetness.”

Our puers always come from old trees (100+ years). This kind of tea has a strong body effect, which you may feel in the first sips.

Preparing Instructions:

Quantity: 5-6 grams per 150 ml
Water temperature: 95ºC. From fresh, cold spring water or filtered water
Brewing time: 3-5-7…seconds
Infusions: 10-12

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