Jeffrey McIntosh teaches mindful drinking of good and clean Pu’er, a tea that is only grown in Yunnan with limited supplies and complex economics. I tasted the Bulang Raw Pu’er that was produced from Denong (德农 Dénóng) Premium Pu-erh Tea. Coming from the ancient tea forest of Bulang Mountain (布朗山 Bùlǎng shān), this Pu’er is tender and delicate, with a light malt aroma that turns more fragrant 
and sweet after 5 to 6 brews. I only had time to brew a few times and probably was rushed in my preparation when I first tried it so the tea leaves did not open to offer their full flavor. I learned later that the honeyed fragrance and sweetness (回甘 huí gān) would come out much more profusely in later brews.
My third try of this tea was with two other tea enthusiasts.Such delicate tea requires precision in brewing and accurate water temperature (185° F or 85 ° C – follow the instructions on the package). The three of us enjoyed 15 brews, and were pleasantly surprised by how the flavor lingers!
What a fabulous clean tea and rare find! (Denong’s packaging was also delightful!) When you have such a great tea, it is so important to brew it correctly, and take your time to sip and enjoy.
But shouldn’t I already know about mindful drinking? It requires patience, focus, and leisure, which many of us in our busy schedules just don’t have! I’m again reminded of the wisdom that Tang monk, Ling Yi (灵一), shared with us more than 1000 years ago:
野泉煙火白雲間，Amidst wild spring bonfire and misty clouds,
坐飲香茶愛此山。Sipping fragrant tea in this beloved mountain.
岩下維舟不忍去，My tied boat underneath the rock lingers,
青溪流水暮潺潺。Till dusk along the clear floating steam.
