2012 Bulang Mountain Sheng - Puerh

Tea type
Pu-erh Tea
Ingredients
Pu Erh Tea, Pu Erh Tea Leaves
Flavors
Bitter, Grass, Nutty, Sweet
Sold in
Loose Leaf
Caffeine
High
Certification
Not available
Edit tea info Last updated by Brett
Average preparation
190 °F / 87 °C 1 min, 0 sec 10 oz / 295 ml

Currently unavailable

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

From Our Community

1 Image

2 Want it Want it

3 Own it Own it

2 Tasting Notes View all

  • “Been drinking a few times on this lately. Hard to find the words for it. I started with about 8 grams to brew in the Gaiwan. I gave a rinse and let it sit about thirty minutes before getting to it....” Read full tasting note
  • “At first whif, I expected somewhat of a tobacco note but when brewing, I swear I detected the aroma of boiled lobster (wishful thinking on my part?)and then once in my cup,, if this were a wine, I...” Read full tasting note
    100

From Tribute Tea Company

A very rare treat! This highly-coveted raw puerh comes from the Spring harvest of a remote Bulang village called Ba Ka Ngoi. The ethnic Bulang (or Pulang) people in southern Yunnan are largely considered to be the forefathers of tea cultivation. The pristine mountains surrounding their world are believed to be the very origins of the tea plant!

Given the remoteness and sheer quality, only a small amount of the precious tea ever leaves the region. Locals maintain that 2-3 years of ageing perfects its taste, but we can’t stop drinking it right now. A vegetal aroma of sugarcane and fresh hay precedes a unique flavor of earthy mushrooms, complete with a smooth, nutty finish…

Extremely limited quantity! Sourced exclusively for us by the famous explorer and author of The Ancient Tea Horse Road, Jeff Fuchs…

Notes: sugarcane, shiitake, walnut

Infusion: 200ºF / 93ºC for 30 seconds

Origin: Ba Ka Ngoi, Yunnan Province, China

About Tribute Tea Company View company

Company description not available.

2 Tasting Notes

295 tasting notes

Been drinking a few times on this lately. Hard to find the words for it. I started with about 8 grams to brew in the Gaiwan. I gave a rinse and let it sit about thirty minutes before getting to it.
The brew is a light golden color. It has the warm grassy aroma to it. The drink itself is a bit pungent , viscous with notes of grass, bitter and sweetness with some nuttiness in there as well .
The thing I like is this one seems to really make me relax a bit. I feel nice and calm after having a cup of this. It seems to linger a while in the mouth and the state of relaxation. The leaf quality is really nice as I think this is a loose stored maocha. I guess the Bulang stuff has fascinated me for a while and this is another in that category.

Flavors: Bitter, Grass, Nutty, Sweet

Preparation
205 °F / 96 °C 0 min, 15 sec 8 tsp 10 OZ / 295 ML
Haveteawilltravel

mmmm Bulang :)

Kirkoneill1988

a bit pungent , viscous with notes of grass, bitter and sweetness with some nuttiness

i might not try this one if its pungent

Kirkoneill1988

forgot to put "’s for the quote

tea123

I have yet to try Bulang.

mrmopar

@tea123 you should explore it for sure. LBZ has gotten so expensive and I am glad people are finding other interesting tea from other areas.

Kirkoneill1988

I shall order a cake from a shop in vancouver

Login or sign up to leave a comment.

100
19 tasting notes

At first whif, I expected somewhat of a tobacco note but when brewing, I swear I detected the aroma of boiled lobster (wishful thinking on my part?)and then once in my cup,, if this were a wine, I would say “leather”. Either way, this could become my everyday tea. I confess I am struggling to get the right water temperature so since my water was not as hot as I wanted, I let the leaves steep longer than recommended resulting in a slight tartness, not unpleasant but will be interesting to compare with a cup properly prepared.

Preparation
175 °F / 79 °C 1 min, 45 sec
Brett

Interesting… I haven’t heard the lobster note before, but we all have different palates. Some of these fresh and raw puerhs have an uncanny ability to conjure up the most unique notes on the palate. I have long sat and pondered the aftertaste of this large leaf beauty, and it wasn’t until my friend declared it “mushroomy”, that I finally settled on that as the key! Glad you enjoyed it… this is a rare and prized possession in my collection too.

Login or sign up to leave a comment.