2006 Hai Lang Hao "Jin Hai Lang" Ripe

A Pu-erh Tea from


83 / 100

Calculated from 5 Ratings
Tea type
Pu-erh Tea
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Citrus, Earth, Wet Earth, Wet Moss, Dried Fruit, Drying, Green Apple, Mineral, petrichor, Pleasantly Sour, Sage, Sour, Sweet, Thyme, Coffee
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Typical Preparation
Use 4 oz / 122 ml of water
Set water temperature to Boiling
Use 8 g of tea
Steep for 0 min, 15 sec
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11 Tasting Notes View all

“I liked this, but it was not my favorite shou. The aroma is sweet, earthy, and wet. There is some fruitiness and maybe some citrus present as well. The taste is smooth, earthy, and reminiscent of...” Read full tasting note
“A nice aged ripe! The dry cake gives a slight clove and dry earth scent, but I didn’t get much else from it. I placed a generous amount in my warmed gaiwan and gave it a shake. I picked up some...” Read full tasting note
“Thank you Boychik for this sample. This is excellent shou puerh. I did not notice the coffee notes that other reviewers have mentioned, I managed to miss that one. I do see the citrus mentioned...” Read full tasting note
“Drank my sample of this tea from a friend all day today at work. The first couple of steeps had an off putting sour note, but after that it was all nutty sweet wonderful shou flavor and very...” Read full tasting note


2006 Hai Lang Hao Jin Hai Lang Ripe 357g
A high quality slightly aged ripe pu-erh tea cake from Hai Lang Hao! 2005 fermented material from Menghai in Xishuangbanna was blended to create Hai Lang’s special “gold” recipe and pressed into these lovely cakes. 5 years of aging has made this light fermentation ripe tea cake something special.

“Jin Hai Lang” means “Gold Hai Lang” and is one of two cakes pressed from the same fermentation batch. “Gold Hai Lang” has more large fermented buds than it’s partner “Jin Se Zhen Min”. Both of these cakes are great examples of what can be achieved using high grade raw material, small batch fermentation and time!

Tea Weight: 357 grams

Vintage: 2005 material, January 2006 pressing.

About Yunnan Sourcing

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