西定章朗Xiding Zhanglang area old tree Maocha. Parsing down to specialized and micro terroir is super important to Yunnan Pu-Erh. After all, processing is not as skill involved as Oolongs, so terroir, tree stock, age….all make the big differences. I am getting to know the taste of Bulang Mountain, with its dance of intricate, complex tastes of BITTER. The bitter note is what is crucial for aging Pu-Erh!
That said, there is a lot of latitude in terms of blending raw materials from sub and micro terroir. Different areas will contribute nuances and qualities that the tea masters want to achieve. There is no end to the subtleties with even just this one mountain!
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