2008 Hai Lang Hao Star of Bu Lang

Tea type
Pu-erh Tea
Ingredients
Pu Erh Tea
Flavors
Bark, Camphor, Scotch, Smoke, Spinach, Stems, Vegetable Broth, Brown Sugar, Drying, Heavy, Honey, Smooth, Sugarcane, Sweet, Tobacco, Wood, Oak wood, Plums
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Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
Boiling 0 min, 15 sec 6 g 16 oz / 459 ml

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8 Tasting Notes View all

  • “Working through my samples of sheng, this one is a real nice one to me. Nice light smokey flavor with something else I see in a lot of shengs this age but can’t name. Very enjoyable. As it goes...” Read full tasting note
    90
  • “Sampled this one among a few other Hai Lang Haos. Good value semi-aged cake. Seems to have been stored relatively dryly, but doesn’t have some of the sour off-notes that can sometimes be...” Read full tasting note
  • “Let’s jump to the end – buy this cake if you are fan of rich, bold puerh and great deals. I bought this cake at the end of a short pu’erh tasting journey through various regions. I noticed that...” Read full tasting note
    90
  • “Good tea! Really smooth cake. For a raw puerh it has almost absolutely no bitterness! crazy. Time has smoothed its edges really nicely. What it does have is a lot of smoke, and a twinge on the...” Read full tasting note
    78

From Yunnan Sourcing US

3 years aged Mao Cha stored in Banna, golden tea soup!

Previously I thought Hai Lang’s Lao Ban-E would be the final production from Hai Lang for 2008. This third and final production is a cooperation between Hai Lang and another tea seller. 3000 kilos of Mao Cha all from just 2 villages in Bu Lang mountain area of Banna was pressed into these cakes. The Mao Cha is Spring 2005 tea and has been fermenting for 3 years in it loose “mao cha” form. The result is a tea cake that feels, looks and tastes much more like a 5 year aged cake. This cake was pressed in the Shuang Yi tea factory and this bears the mark of that tea factory. However, you will notice that the outer ring pattern on the wrapper is the same as the 2008 HLH Lao Ban-E wrapper, as well as the “普洱生茶” sqaure mark is present on both wrappers.

Hai Lang’s commentary on this tea: Tea leaves are burly and stout in structure. White hairs are abundant on many of the leaves, while other leaves are greenish-bronze (when dry). The brewed tea liquor is honey-gold colored with amber tones. The tea itself mouth-feel is evident and pungent with bitter taste that gradually changes into a thick plump feeling in the mouth and throat. It brings a mouth-watering feeling to the tongue and mouth and strong thick after-taste. This tea does not have any smoky flavors or aromas. The aroma at the bottom of the tea cup is pleasant and strong with a sweet nectar-like feeling. The “mao cha” was stored for 3 years in Bu Lang mountain area of Banna. This uncompressed storage condition in warmer more humid conditions has brought about a more aged taste and feeling. Coming from the heart of Bu Lang country this tea is a perfect representative of this area with its strong and intense character.

Net Weight: 357 grams tea cake
Ingredients: Yunnan Large leaf varietal sun-dried tea
Produced by Hai Lang Hao (pressing at the Shuang Yi tea factory)

About Yunnan Sourcing US View company

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8 Tasting Notes

90
40 tasting notes

Working through my samples of sheng, this one is a real nice one to me. Nice light smokey flavor with something else I see in a lot of shengs this age but can’t name. Very enjoyable. As it goes through more infusions, there’s more smoke, but a pleasant smoke, very smooth.

Preparation
4 g 2 OZ / 60 ML

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455 tasting notes

Sampled this one among a few other Hai Lang Haos. Good value semi-aged cake. Seems to have been stored relatively dryly, but doesn’t have some of the sour off-notes that can sometimes be associated with that – good dry storage in other words. Still has some of its youthful bulang bitter punchiness, but tempered by a honey-sweet, woody finish. A good value buy for people looking for a daily drinker with some age on it.

Preparation
Boiling 0 min, 15 sec 6 g 3 OZ / 100 ML

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90
144 tasting notes

Let’s jump to the end – buy this cake if you are fan of rich, bold puerh and great deals.

I bought this cake at the end of a short pu’erh tasting journey through various regions. I noticed that young Bu Lang had quite a personality, and frankly, was not something I enjoyed drinking young. However, my gut told me that it was the sort of thing that would age and mellow out – leaving great flavors and a big personality. To test my hypothesis, I bought this cake.

I think my gut was right. This tea has a lot of depth and personality. There is a rich savoriness that is balanced throughout, from smell to aftertaste, by an equally rich and complex sweetness. In addition, just enough sharp flavors like astringency and bitter herb help lift the whole experience – like a well-hopped beer.

I still can’t figure out Hai Lang Hao though. The dude has cakes going for almost $1K, and then he has stuff like this. In any event, I get to have a budget cake made by someone who knows what they’re doing, so I’ll take it.

This is a great addition for anyone looking to have some semi-aged stuff on hand.
*
Dry leaf – aged spicy tobacco, hay, notes of spicy sweetness (like spiced jelly candy – clove, sassafras). In preheated vessel – dark tobacco notes get bolder and more notes of spiced jellies.

Smell – mushroom broth (vegetal, savory, earthy sweetness), hints of spiced jellies, hay and barn notes, sweetness like spice cake, hints of pine resin.

Taste – mushroom broth is primary flavor. Hay/barn and medium/sweet tobacco are secondary flavors. Light molasses and spice cake sweetness arrives in late development and finish. Chocolately body in finish and aftertaste, with returning spiced jelly sweetness balanced by savory notes from development. Some astringency in finish, with light bitter green herb.

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78
25 tasting notes

Good tea! Really smooth cake. For a raw puerh it has almost absolutely no bitterness! crazy. Time has smoothed its edges really nicely. What it does have is a lot of smoke, and a twinge on the tongue of a little astringency or something I cant name. Brews up a cool orange color. Definitely has the classic flavor of a raw pu, but very light and not bitter. Would buy more

Flavors: Bark, Camphor, Scotch, Smoke, Spinach, Stems, Vegetable Broth

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 3 OZ / 100 ML

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3 tasting notes

Clean nose in warm cup. Bite up front. 1st steep somewhat smoked and thick. Smooths out quickly.
A great value for a great tea.

Preparation
5 g 75 OZ / 2218 ML

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85
342 tasting notes

From the Puerh TTB # 5
Backlog 25 August 2016

Smokey and floral notes throughout. There’s a bit of sweetness that lingers on the tongue (stone fruit?). There is a slight astringency in the mouth; which goes away after a while. The 9th steep has a slight honey note that arises from the tea. I sure do enjoy Bulangs!

mrmopar

Bu Langs are good stuff!

S.G. Sanders

That they are!

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96
503 tasting notes

I had this tea for quite some time, and I had no idea I owned it. I was attempting at some late spring cleaning, and I came across a jar of this. I decided that I should finally give it a go. The leaf is heavily compressed and gives off a smooth and sweet scent with some heavy woody base. I take in the familiar tang of tobacco common with most aged sheng. I warmed up my jianshui and placed a chunk inside. The aroma deepened into a thick candied fragrance with syrupy textures. I take in a light smokiness and some slight tobacco. The leaf gives an underlying aroma of brown sugar. I washed the leaves once and prepared for brewing. The mouth sensation consists of a full feeling thick like oil. The taste is sweet with honey syrup. A muddled grass tone lies underneath. The huigan is great and potent and lasts extensively after each sip. The later steeping brings on a slight bitterness to intrigue along with dry tones to wipe away the palette. The qi began as a wonderful cooling effect that washed over my body. The feeling proceeded to cause me to really space out. A lingering taste of sugarcane and sweet vegetables followed me. The qi began climbing and my hairs were rising. This brew was very stimulating, and the huigan was sweet and drowning. i really liked this tea. I love the teas that are not the prettiest looking and almost seem unwanted, yet they surprise you with such a memorable session. I enjoyed this tea so very much!

https://www.instagram.com/p/BE_1YfgTGfa/?taken-by=haveteawilltravel&hl=en

Flavors: Brown Sugar, Drying, Heavy, Honey, Smooth, Sugarcane, Sweet, Tobacco, Wood

Preparation
Boiling 0 min, 15 sec 7 g 3 OZ / 100 ML

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21 tasting notes

This sheng started with a little bit of oak wood flavor followed by tart plums. The body was thick, cooling, and smooth with light dryness and a shimmering mouth feel at the start.

Flavors: Oak wood, Plums

Preparation
6 g 6 OZ / 177 ML

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