Country of Origin: China
Leaf Appearance: varied shades of green, compressed
Ingredients: puerh tea
Steep time: 30 seconds
Water Temperature: 212 degrees
Preparation Method: porcelain gaiwan
Liquor: gold
It sounds a bit silly, but something always makes me smile when shooting pictures for a Jalam Teas review. My camera thinks that the people depicted on the postcards are not just a picture, putting the requisite little boxes around their faces. I think this speaks to the quality of the photography as well as the focus that they bring to those who work so hard to make our tea. This particular offering was sent to subscribers in July (I’m making some progress on my backlog guys!). There was a lot of vegetal astringency up front but it was tempered by a pleasant hui gan (comeback sweetness). It never became uncomfortable or overly drying. Floral notes along with cooling camphor picked up in the finish. I tend to have a “go hard or go home” when brewing Jalam’s teas since I have a fairly high tolerance for astringency. If you aren’t as used to it as I am I would suggest dialing back the water temperature to around 185 degrees. Hot tea can be a tough sell in the summer so I thought it was smart of them to recommend trying this one iced.
Bulang Mountain Sheng sample provided by Jalam Teas.
