Bai Xiang Luo Jade Anji Green Tea Bulang The Shu puerh method was

The Shu puerh method was developed in the 1960s in order to try and recreate the secondary ageing process that naturally occurs with puerh tea stored in the right conditions

The tea is produced by Mr Chen

Combine this with different plucking styles and you have a fascinating combination of variables that creates complex flavours and aromas

Mr Chen takes considered care with each step of the production process and is keen not to rush the process

Bai Xiang Luo Jade Anji Green Tea Bulang The Shu puerh method wasMade by our old friend Charlie Xu. This is a beautiful high elevation green tea grown from one of the local Anji 'white tea' varietals famed for their pale spring buds. After plucking, the tea is carefully hand rolled to form the Bai Xiang Luo white snail shape. The additional rolling brings out the tea's natural aroma. Delicate green tea with a beautiful aroma. Plucking date: 18th May 2026