Rama Lama Bulang 2015

Tea type
Pu-erh Tea
Ingredients
Pu Erh Tea
Flavors
Dirt, Earth, Fruity, Mineral, Wet Earth, Smooth, Sweet, Cedar, Chocolate, Creamy, Bitter
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
Boiling 0 min, 15 sec 8 g 5 oz / 148 ml

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5 Want it Want it

14 Own it Own it

5 Tasting Notes View all

  • “I am glad other reviewers had such a positive experience with this tea. Personally, of the four shu I have tried from Mandala thus far (this one, Noble Mark 2011, Phatty Cake II 2013, and Temple...” Read full tasting note
    85
  • “I’m not a big Puerh fan but I’m hooked on this! For those new to this type of tea, there is the right amount of smooth earth flavor and a hint of black tea darkness.” Read full tasting note
    97
  • “From the Pu TTB A really nice and mild young shou with notes of ripe fruit, mineral, mint/spice and cane syrup. Mandala always has top notch shou and this might be my favorite that I’ve tried from...” Read full tasting note
    96
  • “this is the best youngest shou puerh i have ever had!: when i smell the leaves dry, they smell musty. when i smell the leaves wet, they smell like earth. whe i smell the brewed tea, i smell...” Read full tasting note
    100

From Mandala Tea

Rama Lama Bulang is the ripe pu’er or “shou” style offering in our 2015 series of hit singles. Relatively small and tender leaves of te ji and grade 1 picking were chosen from Bada and Bulang for this cake. Picked and fermented in 2014, pressed August 1 of 2015. Clean and green – from a no-spray farm!

The results are spectacular steeped in quick gong fu style or big western style infusions. Predictable dark mineral earthiness is present along with a fascinating array of other flavors. We get some woodshop impressions, dark cocoa, fruit, molasses, and spices. A very warming tea that gives wonderful energy and clean taste without any off-putting post fermentation flavors.

This little number is quite different from the other Mandala Tea ripe tea releases and belongs in any shou lover’s collection.

About Mandala Tea View company

Company description not available.

5 Tasting Notes

85
18 tasting notes

I am glad other reviewers had such a positive experience with this tea. Personally, of the four shu I have tried from Mandala thus far (this one, Noble Mark 2011, Phatty Cake II 2013, and Temple Stairs 2014), Temple Stairs is hands down my favorite and one I would want to have on hand for its depth and complexity. This Rama Lama Bulang would rank last among those four for me. This is primarily due to what I tasted as a definite upfront bitter burntness and initial funk that hung around for a few steeps. It does mellow out soon enough, and there is some nice smooth texture. There is more to its flavor profile than I can competently describe, so I would say this tea remains somehwhat of a mystery to me, and I would point readers to the other very positive reviews of this tea. The material itself is small, and it brews fast. My reccommendations would be: air it out for a few weeks first, rinse it three times, and flash steep it for a few rounds until it mellows out. This was a free sample from Mandala, thanks!

Preparation
5 g 3 OZ / 75 ML
Garret

I cannot remember if you got a sample of the cake or of the loose leaf version of this. They are subtly different at this point. This tea has been really popular here and we have several of our coffeehouse clients brewing this in their mix of teas. Most of them are brewing it at 208, no rinse, Western-style and having very good results. We enjoy it often here in the office. I really appreciate you writing up your experience. You do very well with that.

Grateful,
Garret

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97
21 tasting notes

I’m not a big Puerh fan but I’m hooked on this! For those new to this type of tea, there is the right amount of smooth earth flavor and a hint of black tea darkness.

Flavors: Dirt, Earth

Preparation
Boiling 0 min, 15 sec 1 tsp 5 OZ / 147 ML

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96
317 tasting notes

From the Pu TTB

A really nice and mild young shou with notes of ripe fruit, mineral, mint/spice and cane syrup. Mandala always has top notch shou and this might be my favorite that I’ve tried from them

Flavors: Fruity, Mineral, Wet Earth

Preparation
Boiling 0 min, 15 sec 7 g 5 OZ / 150 ML

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100
673 tasting notes

this is the best youngest shou puerh i have ever had!:

when i smell the leaves dry, they smell musty.

when i smell the leaves wet, they smell like earth.

whe i smell the brewed tea, i smell mellow/smooth earth.

when i taste the brewed tea, i taste mellow/smooth earth and sweetness.

the color of the brewed tea is a chocolate brown color.

i rate this a 100 because its just lovely!

many thanks to sherri for this amazing sample.

http://shopmandalatea.com/2015-rama-lama-bulang.html

Flavors: Earth, Smooth, Sweet

Preparation
200 °F / 93 °C 0 min, 15 sec 10 g 8 OZ / 250 ML
Garret

While we have plenty of this in loose leaf, we also have our second shipment of the 200f cakes coming in “any day now”. They are out of customs and on the way. I am happy you enjoyed it, Kirk. I am a little obsessed with this ripe tea, myself! Grateful, Garret

Kirkoneill1988

awesome, how much for a cake?

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95
1758 tasting notes

I was surprised that I had to put this one in the catalog. There was a 2014 in the catalog. I hadn’t known that there had been a 2014 version of this or did a person put it in the catalog with the wrong year? In any case this is an excellent tea. It is somewhat bittersweet at the start, thick with fermentation flavor. The fermentation taste was clean to me though, no fishy taste that I noticed. I would venture to say that there were some chocolate notes to this tea and some fruity notes in later steeps. I gave this tea ten steeps and I’d say it took about five steeps for the fermentation taste not to be a factor. This was an excellent tea.

I steeped this tea ten times in a 120ml gaiwan with 9.8g 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, 454 sec, and 1 min. The tea was still quite dark in the tenth steep. I would definitely go a few more steeps.

Flavors: Bitter, Chocolate, Earth, Fruity, Sweet

Preparation
Boiling 9 g 4 OZ / 120 ML
Garret

The 2014 rating is for the loose material that had gone out in samples and was also available to customers prior to pressing being done. I bought plenty of the losse material as not everyone wants the cake. The ripened material for the cake is the 2014. Glad you enjoy it! I’m sipping some right now.

AllanK

So the loose tea is 2014, interesting but the cake is defined by the year of it’s pressing 2015. I think I understand.

TeaExplorer

I was the one who made the original entry, based on a pre-release sample before Mandala made a web page for it. I’ve updated the tea info with the words and picture from the new Mandala page, and modified the tea name to indicate the 2014 entry is the loose form.

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