Zhi Zheng·Song Bulang Peak Spring 2011

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Not available
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by JC
Average preparation
Boiling

Currently unavailable

We don't know when or if this item will be available.

From Our Community

1 Image

1 Want it Want it

1 Own it Own it

1 Tasting Note View all

  • “**Quick Notes** A nice sample thanks to Mark from the Zhi Zhen Tea Shop *Dry Leaf* - Sweet, fruity, floral. *Wet Leaf* - Apricot, honey, strong orchid scent with bitterness. *Liquor* - slightly...” Read full tasting note
    90
    jcov 149 tasting notes

From Zhi Zheng Tea Shop

Pressed from early Spring 2011 ancient tree maocha from the Bulang Shan Mountain Range. Hand picked, fired and rolled. Sun dried. Naturally post-fermented.

About Zhi Zheng Tea Shop View company

Company description not available.

1 Tasting Note

90
149 tasting notes

Quick Notes A nice sample thanks to Mark from the Zhi Zhen Tea Shop
Dry Leaf – Sweet, fruity, floral.
Wet Leaf – Apricot, honey, strong orchid scent with bitterness.
Liquor – slightly pale Golden/Yellow

Gong Fu – Porcelain gaiwan 5oz/8g

1st – 15secs Sweet, subtle floral notes at the front that become more apparent and fruity as it washes down. The aftertaste is very sweet and lasting.

2nd – 30secs Sweet with slight floral bitterness that is more apparent that previously. The body is smooth with enough astringency/roughness to wake up the tongue and let you enjoy the fruity sweetness that overtakes it. It has a very sweet honey/apricot aftertaste.

3rd – 45secs Floral bitterness with some astringency that makes once again seems to wake up the tongue for the coming notes. As it washes down the liquid becomes smooth, mellow and very sweet maintaining some bitterness. The aftertaste is very sweet and fruity and long lasting.

4th – 1min Sweet with strong floral bitterness and slightly pungency that can be ‘tobacco’ like or slightly perfumy in the mouth. As it washes down it maintains its floral notes and some astringency but slowly smooths out and becomes sweeter and fruity. The after taste is stronger fruitier and sweeter.

Final Notes
I did around 9-11 steeps (lowered the steep times to 45 seconds for a few and then added 15 seconds per steep). I love Bulang Puerh (when is the real deal) because it seems to let you ‘choose’. It can be extremely floral, bitter, pungent and astringent (while still being pleasant) or it can be all the other way around subtle, sweet, fruity and smooth (with shorter steeps).

It is very forgiving, you may be able to make any tea bitter and overly floral by steeping for a long time but you will not be able to cut back time and avoid the bitterness if you choose. Bulang usually lets you play and explore. And the sweetness, just wow. This is to me like a Younger version of the “Ming Qian Chun Jian” I have. Very good, worthy of drinking now or storage.

Preparation
Boiling

Login or sign up to leave a comment.