Bulang Silver Spring, 2015 White Shengcha Puerh

Now, we'll stop for a moment.  Fermented white tea?  Yes.  In order to be officially labeled as puerh, even traditionally unfermented teas, (white varieties included), must be fermented.  According to the Bureau of Standard Measurement of Yunnan Province, puerh teas are officially: "products fermented from green tea of big tea leaves"] The tea is then hand-processed and slow dried over wood charcoal, creating a flavor profile that is different and more assertive than conventional white tea. It has a bit of a sweet malty flavor and subtle, lingering finish. Like fine wines, puerh can be aged for many years.  As the tea ages it continues to ferment - its profile reacts to its environment and the leaf takes on new characteristics. Proper shengcha puerhs are produced quite similarly to white teas. The biochemical changes that have taken place are much the same, the major difference being the tea cultivars and growing environment themselves, which yield very different taste profiles.  This tea matures as do all white teas and all genuine shengcha puerhs, in the historic tradition. However, the conditions in which the leaves are stored matters tremendously in the final taste profile and maturity results.  Interestingly, white puerh, since it has only been produced in large quantities for a handful of years, has not built up a vintage history.  As such, there is much speculation as to how time will treat it. The general consensus in the trade  is that white puerh will age gracefully, developing a wonderfully sweet, noble, musty character.  Ingredients: Artisan White Pu-erh tea Origin: Xishuangbanna, Yunnan Province, China