2011 Yang Qing Hao "KuYun Bulang Gushu" Raw

A Pu-erh Tea from


76 / 100

Calculated from 2 Ratings
Tea type
Pu-erh Tea
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Bitter, Metallic, Smoke, Sweet
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Typical Preparation
Use 6 oz / 178 ml of water
Set water temperature to 200 °F / 93 °C
Use 8 g of tea
Steep for 0 min, 15 sec
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3 Tasting Notes View all

“Unsure what I was getting myself into: The long awaited YQH tasting has come. https://www.instagram.com/p/BCVOfkrRYKI/ Not knowing a thing about this tea, I went right into it. Within 11 steeps I...” Read full tasting note
“It’s a beautiful day and today I’m sampling a 2011 YangQingHao Guyun Bulang courtesy of MrMopar. I decide to go with about 6 grams of material to my 1990s Huang Long Shan Hong Pi Long Shui Ping Hu...” Read full tasting note
“Finally get to pull this one out of storage. This cake is double wrapped and compressed like crazy. I had to break out the big pick on this one. I pulled 10 grams out and gave it a rinse to open up...” Read full tasting note


2011 Yang Qing Hao “KuYun Bulang Gushu” Raw 500g
Premium Bulang material from authentic ancient tea trees (300-500 years of age).
Spring 2011 tea leaves; pressed April 18, 2011.
YQH was started by Taiwanese pu-erh collector, Yan Shi-Nan. Mr Yan has collected and studied pu-erhs since the 1980’s. His dissatisfaction with modern “pu-erh making” led him to work to revive the pre-60’s pu-erhs premium quality and tradition. His teas are now highly regarded and considered a premium boutique brand.

About Yang Qing Hao

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