Aged & Rested

Bu Lang Mountain Shou (fermented) Pu-erh Nuggets


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these Nuggets are sold by weight,
not in their paper shipping wrapper


Shou (fermented) Pu-erh


Nuggets Shou Pu-erh


Appearance: these richly-colored nuggets, in various shades of dark brown, are typical of mountain village Pu-erh production
Flavor: richly-flavored and full of flavor, their aging has softened their youthful assertiveness of several years ago
Aroma: earthy & complex aromatics
Liquor: richly dark & opaque liquor tinged with burnt orange


Xishuangbanna Prefecture
Yunnan Province, China

2014 Spring Pluck
(7-years aged)

Note on Steeping Pu-erh:


Rather than deciding to make a pot of tea or 12oz or ‘a single cup of tea, ‘Pu-erh Nuggets’ require a type of ‘reverse measure’. It is important to measure the leaf (nuggets) first and then determine how much water will be needed to steep whatever measure of leaf that you therefore have. This may be more or less than you intended but the good news is that Pu-erh leaf, like oolong leaf, can be re-dried and used again at a later date, or much liquid can be steeped and then drunk over time from the fridge. It is also excellent used in gravy or broth for stews and when wet-roasting or steaming.

Pu-erh is traditionally ‘rinsed’ before being steeped. This is done with a quick application of hot water that is poured over the tea and then immediately discarded. The rinse water is not drunk – its purpose is to help the leaves begin to open during steeping especially when the leaf has been compressed as this leaf has been.

Use additional, appropriately-heated water for the first ‘true’ steeping and all subsequent re-steepings.


Western-style steeping in a medium-large sized teapot 20-32 ounces:


Use 2.25 teaspoons (3 grams) of tea per 6 oz water (see note above)
Use water that is 200°F-210°F
Rinse the tea in your teapot with a quick application of hot water
Immediately discard this liquid
Add additional hot water to start the 1st steeping
Steep for 3 to 4 minutes
Re-steep this leaf 1 to 2 additional times


Asian-style steeping in a small teapot under 10 oz or in a gaiwan:


Use 4.5 to 5 teaspoons (6 grams) of tea per 6 oz water (see note above)
Use water that is 200°F-210°F
Rinse the tea in your teapot with a quick application of hot water
Immediately discard this liquid
Add additional hot water to start the 1st steeping
Steep for 25 seconds
Increase the steeping time an additional 5 to 10 seconds with each re-steep
Re-steep this leaf 4 to 6 times (or more!)


Unlike most other tea, Pu-erh is made from mao cha and not directly from fresh leaf.


So what is mao cha? Mao cha is a simple ‘rough’ manufacture of leaf materials that consists of:


withering (indoors and or outdoors)
rolling & shaping


Mao cha is considered both finished tea and half-made tea. It is essentially young sheng Pu-erh and is drunk by villagers in Yunnan as well as being the leaf that all Pu-erh is made from. Mao cha is simple to manufacture but is complex in its diversity. It can be made from the fresh leaf of one tea garden or be a blend of leaf from an entire tea village or from several tea producing villages within one county.


Mao cha can be stored and aged after it is made, or it can be a blend that is comprised of aged mao cha from different years. It is found in a variety of leaf sizes, too, depending on the location of the tea trees and on the type of local cultivars (size of the leaf)  the mao cha was made from. Mao cha is a great example of the effects of terroir.


As you can see, the possibilities and resulting flavors of mao cha are almost endless. All of these variables result in a staggering choice of mao cha for Pu-erh producers to work with.



These randomly-sized ‘chunks’ are village-made, irregularly-shaped nuggets of shou Pu-erh tea from several high mountain village production pavilions in Yunnan Province. These nuggets form as a result of the fermenting process used to make shou Pu-erh. As the leaf in the fermenting piles is turned regularly to insure a consistent taste result, bits of leaf clump together and form these ‘nuggets.’ The nuggets are pulled out, shaped and processed as their own entity. They are what is known as the ‘added incentive’ to village Pu-erh manufacture and have been historically part of the wages for the workers, until it was realized that they were marketable and fun. Today, most villagers have their own trees and make their own Pu-erh, to their family taste, so do not even want these for themselves. So we are the lucky ones too!

These medium/large nuggets are from a batch of traditionally-sized spring leaves from tea trees classified as being over 100 years old. The tea liquor is wonderfully rich and smooth and possesses the familiar earthiness of a good shou Pu-erh. Ancient-tree Pu-erh leaf has a characteristically deep and focused flavor, due to the maturity of the leaves on these aged old trees.

This Pu-erh is ready to drink and enjoy, or it can be kept for many more years in a good environment. Keep a few in your pocket and hand them out to new friends you meet. They are perfect for travel or camping.

Shou Pu-erh is also known as ‘cooked’ or ‘ripe’ Pu-erh, a reference to the wo dui fermentation process that the leaf undergoes in the tea factory


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