2012 Bulang Shan

Tea type
Pu-erh Tea
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Cocoa, Earth, Fruity, Sweet
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Edit tea info Last updated by Payton
Average preparation
Boiling 0 min, 45 sec 6 g 3 oz / 100 ml

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From Camellia Sinensis

This fine 250 gram cake is made of large leaves selected from the old tea trees of the Bulang mountains in Yunnan. Rinsing releases warm aromas of wood and leather. Its soft and velvety liquor offers finely tangy nuances of fresh herbs (sorrel) of astonishing persistence. A tea which leaves a vivid impression on the palate!

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2 Tasting Notes

108 tasting notes

Very smooth. The liquor is dark brown, certainly, but not black, which I think speaks well of the leaves. It tastes of cocoa, with a little bit of leather and a gentle tang of eucalyptus. A very interesting Shou Puer indeed.

205 °F / 96 °C 0 min, 45 sec

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821 tasting notes

Puerh Tea TTB. This tea is excellent. It’s fruity with notes of cocoa. It has very little fermentation flavor left for a 2012 tea. I did not notice a heavy fermentation taste that you might expect in a recent shou. I think I get a slight note of camphor here, but very slight. There are no off tastes or wet storage tastes. Camellia Sinensis must have done a good job of storing this tea. This is definitely one I would look into buying if it is still available. I used a little less leaf on this than my usual because there was only 6.6g of leaf left in the original 15g sample. So I think later steeps were a little weak. Nothing more leaf wouldn’t solve anyway.

I brewed this tea twelve times in a 100ml gaiwan with 6.6g leaf and boiling water. I gave it a 10 second rinse and a 10 minute rest. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, 1 min, 1.5 min, and 2 min. I think with a larger amount of leaf this tea would go twenty steeps or nearly anyway.

Flavors: Cocoa, Earth, Fruity, Sweet

Boiling 6 g 3 OZ / 100 ML

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