Bulang Beauty 2013 Spring

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Apricot, Astringent, Bitter, Creamy, Floral, Fruity, Honey, Nutty
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by SWApilot
Average preparation
205 °F / 96 °C 0 min, 15 sec 5 g 5 oz / 141 ml

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3 Tasting Notes View all

  • “**Edit 7/31/14** I was too harsh on this one. I was biased towards the price tag. I had four notes written two in the 90s and two in the 80s. The 80s were mostly considering the price vs what else...” Read full tasting note
    95
    jcov 155 tasting notes
  • “This is my first Tea Urchin tea and it lives up to its name. Eugene nails this one on the head: "Our 2013 Spring Bulang blend has all the hallmark bitterness of Bulang kucha, but with a complex...” Read full tasting note
    92
    swapilot 104 tasting notes

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3 Tasting Notes

95
155 tasting notes

Edit 7/31/14
I was too harsh on this one. I was biased towards the price tag. I had four notes written two in the 90s and two in the 80s. The 80s were mostly considering the price vs what else you can get for that price. But the reality is that I should just rate the taste of tea and price being expensive or cheap is up to each person. Read the notes for details. :)

7/30/14
Initial Note This are the notes I took when I first received the cake, the cake was very aromatic with fruity and young sheng notes. I’ve consolidated my other three notes at the bottom in the Final notes section :)

Dry – Aromatic, young notes apparent, honey, apricot, faintly creamy.
Wet – Young, honey, creamy, floral, fruity, stronger apricot.
Liquor – Bright, somewhat pale yellow with slight green hue.

1st 3secs – Honey, creamy, slightly nutty and floral bittersweet notes up front. As it goes down, the bitterness is more apparent, but very mellow and pleasant with fruity and floral undertones and a somewhat savory base. Very young notes were apparent in the aftertaste.

2nd 4secs – Honey, slightly creamy and nutty, floral bitterness with bittersweet fruity undertones up front. As it goes down, it becomes slightly more bitter, but maintains a mellow and pleasant body with some more body adn thick apricot notes at the end. Slightly young still but more honeyed-apricot finish.

3rd 5secs – Floral bitterness, bittersweet fruity notes, light creamy and nutty notes and honeyed up front. As it goes down, it thickens and intensifies its bitter notes with floral and fruity character that resembles apricot as it fades away. It still has the young notes as the huigan fades and stays on the tongue.

4th 7secs – Floral bitterness, bitterseweet fruity notes, thinner body with nutty notes and some honey up front. As it goes down, its bitter notes become more apparent and develops a very pleasant thickness that in turn develops floral/fruity tones that resemble apricots. Some astringency is present with faint young notes, but still honeyed-apricot finish.

5th – 10secs – Floral bitterness, Bittersweet fruity notes, smooth but juicy (as opposed to the initial creamy character) honeyed up front. As it goes down, it becomes thicker with more apparent floral bitterness and fruity bittersweet notes that resemble apricot. The finish is sweet, with honey and apricot and develops young notes with minor hay/herbaceous characteristics.

6th 15secs – Floral bitterness, bittersweet fruity notes, smooth and somewhat thinner and honeyed up front. As it goes down, it is slightly thicker with an apparent floral and fruity character that play betweent bitter and bittersweetness that is very pleasant but plays with more astringency on the tongue. The finish is honeyed-apricots like, it is lasting but has a herbaceous prescense that lingers with astringency.

7th 25secs Floral bitterness and fruity notes that lack the initial smoothness but remains honeyed up front. As it goes down, it has faded thickness in the background like a ghost of what it had to offer, the astringecy is more apparent and brings out the bitter and bitter sweet floral and fruity notes. The finish is still honeyed, and the astringency is still there, the herbaceous/hay is more apparent in the finish.

8th 35secs – Mostly flat and one dimensional. It starts with bitter floral and bittersweet fruity notes, but they seem faded and overtaking by astringency and a mineral/metallic tone, there’s still honey in the front. As it goes down, it gives hints of a thickness that quickly dissipates and becomes bitter-to-bittersweet floral notes and astringent. At this point to me, the astringency went from apparent but pleasant to just astringent.

9th 45secs – Mostly flat, bitter-bittersweet notes and some sweet, no body to it.

Final Notes
Not stealing, but cleverly borrowing Cwyn’s analogy for New Amerykah 2 :P

If New Amerykah 2 (2014) is an illegal and a jail-bait, this one is the Beauty JUST over the age, that carries herself very well… but had that tad too much to drink LOL. When you first meet her, you take it at face value; it is a young sheng after all, but it surprises you during the first few steeps with a gentle well rounded body and only hints of immaturity. The living image that age does not dictate maturity….

As cups go down, the unfiltered reality starts to leak out. Once you reach the 5th steep (sometimes one or two past that), the scene gets loud, immature and uncomfortable. Astringency develops at first and it isn’t an issue, it’s expected, bitter notes are demanded from any Kucha and it slowly delivers. It feels like I went on the ‘perfect’ date and ended up stalking the waiter to bring me the check.

Now, for reality. I was victim of my own preconceptions, the reviews were amazing and with the price tag I expected no less. I feel like this is a really good Sheng blend, but that’s all it is, a blend. The huangpian gives it this undeniable maturity and deep notes at first, but that’s make up and dress up, each cake portion will differ from the other because you can’t guarantee that every piece you get will be balanced, some times it seems like you hit a honeyed, bitter and complex jackpot(sometimes short-lived) and other times you get mostly younger leaves with fine developing characteristics, but lacking depth and maturity. I’d say sample this one for the good times, $90 for a cake this young and with not proof of aging potential is not in my budget; but if you favor young Sheng… this is your date.

Flavors: Apricot, Astringent, Bitter, Creamy, Floral, Fruity, Honey, Nutty

Preparation
205 °F / 96 °C 6 g 4 OZ / 130 ML
apt

Sounds pretty nice! $90 is a lot though, aren’t Bulangs generally cheaper than that?

JC

Usually much cheaper, but Gushu, blah blah, sourced from a remote village, blah blah, XXXX years old blah blah, pretty wrapper. LOL. I mean, it is a nice Sheng, value is in the eye of the buyer, to me is WAY too expesive. For that price you can get something from the similar/same region with age. I like it, but I’m not sure I enjoyed the price vs the tea.

Sammerz314

I’m actually drinking this tea right now… courtesy of… YOU! hahaI definitely smell the honey in the wet leaves.

Sammerz314

IMO,this is a very nice tea.

JC

It is! lol that’s why I told you so many times I was torn about it. Because I LOVE things about it, and then I hate things about it. So to me it is a give and take.

P.S. >>
It is later steeps that I hate.

JC

Also, what I mentioned about the blending. I’ve found portions that are pure glory and I want to drink it forever then I get a portion that is like having any other 2013 Sheng. I treated you with the front of the cake! lol

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92
104 tasting notes

This is my first Tea Urchin tea and it lives up to its name. Eugene nails this one on the head: “Our 2013 Spring Bulang blend has all the hallmark bitterness of Bulang kucha, but with a complex mid-range and a delectable sweet top note & huigan.” The soup is a beautiful light gold and to me has a beautiful smell of butter. The taste is perfectly balanced between sweetness and bitterness. My favorite part of this tea is how it’s energy keeps the taste buds alive long after I am done drinking it. This is an excellent Sheng and if you love Shengs you really need to give this tea a lot of consideration. Well done Eugene and Belle!!!!!!!

Preparation
200 °F / 93 °C 0 min, 15 sec 5 g 5 OZ / 147 ML
TheTeaFairy

The cake’s wrapping is spectacular!

SWApilot

In case you would like to know about the wrapping:

“Each cake is wrapped in hand-made Dai paper, with a linocut block print by the artist Elaine Su-Hui. The colorful splashes are inspired by the ceremonial headdress worn by Bulang women.” and “Inspired by the pom-pom head adornments worn by the Bulang women during tea tree worshiping and ancestral ceremonies.”

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