The bitterness and astringency of Bulang Mountain tea always leave a deep impression on those who have tasted it. It can be characterized by a rich and intense flavor, where the bitterness unfolds and the astringency transforms. The heavy bitterness and astringency naturally take time to mellow, resulting in a strong sweet aftertaste. The aroma of Bulang Mountain tea comes in two varieties: one is a bright aroma that can be directly perceived through the bottom of the cup and the tea soup; the other is a dark, restrained aroma that blends seamlessly with the tea soup, embodying what we call "water-infused fragrance" (水含香), where the tea soup and the fragrance are inseparable.
This "Bulang Yin Xiang" raw Pu-erh tea is crafted exclusively from single-origin leaves harvested from trees aged between 100 and 300 years on Bulang Mountain.
This tea doesn't have the greenish notes typical of young tea. Initially, it has a gentle honey fragrance which, after brewing, transforms into a rich floral honey aroma, accompanied by sweet woody, and fruity scents. The fragrance is rich, harmonious, and full-bodied, allowing you to experience its refreshing and soothing throat feel throughout the entire tasting process, lasting until the final infusion.
The deep honey fragrance, accompanied by the unfolding bitter undertone, allows you to appreciate its potent mouthfeel with each sip. It offers a balanced, full-bodied taste and a fine, thick texture of the brew. It embodies both a bold and full-bodied bitterness and a smooth, thoroughly delicate quality. For tea enthusiasts who prefer a lighter flavor, it is recommended to briefly immerse the tea leaves for a swift decanting of the brew.
Plump and robust dry leaves with a dense layer of fine fuzz.
Rich and fragrant aroma, with a golden-yellow and bright soup color
The taste is bold, thick, and full-bodied with rich layers. It has a substantial "chaqi", and the distinct characteristic of transforming from a pronounced bitterness to a sweet aftertaste is quite pronounced. It has a strong wild mountainous aroma and taste .
For raw Pu-erh, it is recommended to use 5-7g per brew;
For ripe tea, it is recommended to use 7-10g per brew.
The tea should be steeped for 5 seconds after pouring water, without being overstepped to avoid bitterness.
The brewing time can be extended by 5-10 seconds.
Over 12 Infusions
The brewing time can be extended by 10-30 seconds.
* Mastering the steeping time according to your own taste, Da Shu Cha (Large-leaf arbor tree tea) can be brewed 15-20 times or more.
Raw Pu'er (Sheng Pu'er)
|Quantity & Shape
1 Tea Cake
Age of Tea Trees
Yunnan Province, China
Menghai Chensheng Tea Industry Co., Ltd.
|Every 7g tea leaves served with 120ml water
|203°F ~ 212°F (95°C ~ 100°C)