Bulang Silver Spring, 2015 White Shengcha Puerh

Our Bulang Silver Spring has an overtone of fresh hay with hints of pinewood smoke on an earthy undertone. A slight accent of Chinese herbs, American ginseng and licorice root lend a sweet, lively note with a long body. There is a persistent undertone of dried jujube with hints of malt and a lingering sweet aftertaste that is very quenching. Deep in the mountains in Xishuangbanna in southern Yunnan tea trees grow wild amongst other woods and plants in Bulang Shan. Ethnic mountain people, particularly women, bring with them wood ladders and a plank for a platform for plucking in tea season, perhaps as it has always been since antiquity. As a continuation of this tradition, Bulang Silver Spring is hand-processed and slow dried over wood charcoal the same way. This shengcha puer is bright and refreshing when consumed as a new tea, or can be put away for maturity.  [Now, we'll stop for a moment.  Fermented white tea?  Yes.  In order to be officially labeled as puerh, even traditionally unf