Bulang Shan: Difference between revisions

The Bulang tea ceremony is renowned for its unique and distinctive method of tea preparation. In this ceremony, the teas are roasted before infusion using hot charcoal. Instead of heating a vessel, the tea leaves are directly mixed with the hot charcoal and roasted in this manner. Continuous movement of the leaves prevents them from burning and ensures an even roast. After achieving the desired level of roasting, the hot pieces of charcoal are carefully removed using chopsticks. The roasted tea leaves are then infused, resulting in a richly flavored brew that embodies the traditions of the Bulang people.

Bulang Shan is primarily known for producing Pu-erh tea, especially Sheng Pu-erh (raw Pu-erh). Teas from this region are noted for their strong, bold flavor profiles, characterized by pronounced bitterness (kuwei) that transforms into a sweet aftertaste (huigan). The tea leaves are harvested from the local variety of the tea plant, Camellia sinensis var. assamica, known for its large leaves and suitability for aging.