Bulang 2010 Spring

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Floral, Oak wood, Vanilla, Bitter, Leather, Smoke, Thick
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Jiāng Luo
Average preparation
Boiling 0 min, 30 sec 5 g 6 oz / 178 ml

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2 Tasting Notes View all

  • “I got a sample of this tea from mrmopar as part of a swap in exchange for something he wanted from my stash. His review appears here also, so the reader can keep in mind we are drinking the same...” Read full tasting note
    89
    Cwyn 88 tasting notes
  • “I got this out after giving a little time to acclimate to its new home. I got 10 grams off this and it seemed to be loosely compressed and easy to get into. I put this in the gaiwan and rinsed it...” Read full tasting note
    mrmopar 286 tasting notes

From Tea Urchin

This Bulang cake was produced by our friend Mr. Yu under his private label Che Ma Xuan in Spring of 2010.

About Tea Urchin View company

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2 Tasting Notes

89
88 tasting notes

I got a sample of this tea from mrmopar as part of a swap in exchange for something he wanted from my stash. His review appears here also, so the reader can keep in mind we are drinking the same cake.

Taking the time to review because I really like this tea. If I can get the money together to buy one at only $74 for 357g, I will. The leaves are still fairly green after six years, but the brew is a dark golden yellow. Not terribly bitter in my book. Floral top notes with vanilla and oak. What’s amazing about this tea is the tongue coating and huigan. This tea coats the entire tongue hard with returning sweetness and balls up in the throat too. Some presence in the stomach. Very strong caffeine. Bit of qi in the back.

12+ steeps and not done yet.

For me this is plenty easy to drink now, but will be even better. I see some char in the strainer but not much, didn’t think this terribly smoky at all. The mouth huigan is just wonderful though, such long lasting enjoyment of vanilla and wood for me. Awesome stuff. I like teas that give unique experiences. It isn’t always about qi or tea drunk, this one just shines for the mouth activity and full flavors. Beautiful tea.

Flavors: Floral, Oak wood, Vanilla

Preparation
Boiling 0 min, 30 sec 5 g 2 OZ / 60 ML
S.G. Sanders

I’m going to put this on the “must buy” list for 2017. Sounds wonderful!

Rasseru

ah i love those transcendental huigan aroma

tanluwils

The only thing stopping me from grabbing this one is the shipping cost.

Cathy Baratheon

I love vanilla and wood together! Hopefully this one’s available in a year, that’s how long before I can buy another tea hah

mrmopar

This is a good ole BuLang for sure.

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286 tasting notes

I got this out after giving a little time to acclimate to its new home. I got 10 grams off this and it seemed to be loosely compressed and easy to get into. I put this in the gaiwan and rinsed it and allowed it to rest for about 15 minutes.
The wet leaf gave some hints of humid storage but not in an excessive way. I brewed it very quickly as Bu Lang tea is known for strength and bitterness. The brew turned out a nice golden color in the cup.
This is a strong Bu Lang! It seems to be oily and thick in the mouth. There is a pronounced bitter bite in this one. A bit of smoke that disappears very quickly. A hint of the old book and leather as well. I think the bitter and the old ’ horse tack leather’ as my friend KS says come through in this one. This is almost as strong and possessing the bite of a Lao Man E tea. For lovers of strong in your face teas this is one.

Flavors: Bitter, Leather, Smoke, Thick

Preparation
205 °F / 96 °C 0 min, 15 sec 10 tsp 10 OZ / 295 ML
Lizz

Will you be interested in swapping tea with me

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