2010 Xiaguan "Bulang" iron cake raw

Tea type
Pu-erh Tea
Ingredients
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Flavors
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Caffeine
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Edit tea info Last updated by mrmopar
Average preparation
205 °F / 96 °C 0 min, 15 sec

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  • “my first “real” Bulang cake to try. Stepping softly on this. This cake is very tightly compressed aka the “Iron Cake” designation. The leaves seem to be chopped a bit some may be a product of the...” Read full tasting note
    68

From Xia Guan tea ( Dragon Tea House on Ebay)

Leaves from Mt. Bulang.

About Xia Guan tea ( Dragon Tea House on Ebay) View company

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1 Tasting Note

68
295 tasting notes

my first “real” Bulang cake to try. Stepping softly on this. This cake is very tightly compressed aka the “Iron Cake” designation. The leaves seem to be chopped a bit some may be a product of the compression. Gave a 5 second rinse to wake the leaf. This one hits pretty good. Astringency and drying but not too much. It gives the pleasant “bitterness” that many desire in a sheng. Citrusy and puckery akin to the squeeze of a raw lemon in your mouth. This is a pretty strong head on whap you sheng. I think the tightness of this cake will cause it to age slower than a traditional beeng. I think this will interesting in another 5 years or so. Prepared in the Gaiwan 13 grams 3 steeps to fill the first cup.

Preparation
205 °F / 96 °C 0 min, 15 sec
JC

I should get myself a cake. I have experience with ‘Bulang’ mixed cakes, really good ones too and only one that is a true Bulang spring version so it is soft at first and builds up in taste. I want to try this one.

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