38

A completely different beast than Bada, the Peacock of Bulang is a very thick and robust creature. Immediately, smoke comes through. A hint of the pine-scented Lapsang shows up in the first steep, and unlike the often coarse cigarette-like smokiness of the Xiaguan teas, this is cleaner, richer, and more enjoyable. As someone who appreciates the hearty Bambergian rauchbiers, I find the rustic hill quality of this tea enjoyable. As the leaf opens up, it yields a really dark orange soup, a bit murky. Normally, an associated strong oxidized hongchaesque tannic bitterness would dominate, but it’s subtle and not unbearable. Otherwise the tea is clean, complex, hearty, and satisfying. The chaqi is smooth, settling, and warm.

Cofftea

Mmmm… raw pu erh! But the one raw pu erh I’ve had tasted nothing like Lapsang Souchong and was not murky. Interesting.

the_skua

They all vary. The Peacock of Bada tasted nothing like Lapsang and was very clear and pale. It all depends on the batch to batch processing.

Cofftea

Hmmm… That worries me…

Login or sign up to leave a comment.

People who liked this

Comments

Cofftea

Mmmm… raw pu erh! But the one raw pu erh I’ve had tasted nothing like Lapsang Souchong and was not murky. Interesting.

the_skua

They all vary. The Peacock of Bada tasted nothing like Lapsang and was very clear and pale. It all depends on the batch to batch processing.

Cofftea

Hmmm… That worries me…

Login or sign up to leave a comment.

Profile

Bio

Exploring the world of fine Chinese and Japanese teas, my favorites include: sheng pu’er, moderately roasted oolongs, gyokuro, shincha, and high quality, artisanal whites and greens. I don’t subscribe to any particular style of brewing, but incorporate elements from traditional techniques to brew the best tea possible. I also seek to share the joy that tea brings me with others, but am really rather introverted.

Location

Peace Dale, Rhode Island

Website

http://tea.theskua.com

Following These People

Moderator Tools

Mark as Spammer