Rama Lama Bulang Cake.jpg
Pu'er

Rama Lama Bulang 2015

from 7.00

Rama Lama Bulang is the ripe pu'er or "shou" style offering in our 2015 series of hit singles.  Relatively small and tender leaves of te ji and grade 1 picking were chosen from Bada and Bulang for this cake.  Picked and fermented in 2014, pressed August 1 of 2015.  Clean and green - from a no-spray farm!

The results are spectacular steeped in quick gong fu style or big western style infusions.  Predictable dark mineral earthiness is present along with a fascinating array of other flavors.  We get some woodshop impressions, dark cocoa, fruit, molasses, and spices.  A very warming tea that gives wonderful energy and clean taste without any off-putting post fermentation flavors.

This little number is quite different from the other Mandala Tea ripe tea releases and belongs in any shou lover's collection.

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Rama Lama Bulang Cake.jpg
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Additional Info

The results are spectacular steeped in quick gong fu style or big western style infusions.  Predictable dark mineral earthiness is present along with a fascinating array of other flavors.  We get some woodshop impressions, dark cocoa, fruit, molasses, and spices.  A very warming tea that gives wonderful energy and clean taste without any off-putting post fermentation flavors.

This little number is quite different from the other Mandala Tea ripe tea releases and belongs in any shuo lover's collection.

 

Basic Brewing Instructions:

  • Raw Pu'er tea may be given a 5-10 second rinse (Ripe Pu'er may be given two 5-10 second rinses) with the same temperature water as used for brewing.  
  • 195˚-212˚ F water temperature.
  • Use 1-3 teaspoons per 8 Oz. of filtered water.
  • Recommended first steeping of 30 seconds - 1 minute.  Add 30 seconds for each subsequent infusion.

Tea brewing is meant to be a joyful exploration. There are no hard and fast rules. Experiment with the quantity of tea that you use, and steeping times. Enjoy discovering what your preferences are. They may change day to day.