2003 Bu Lang Mountain Raw Puerh Brick

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Musty, Smoke, Tobacco, Earth, Green, Honey, Meat, Spices, Sweet
Sold in
Bulk
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Kirkoneill1988
Average preparation
Boiling 0 min, 15 sec 5 g 3 oz / 98 ml

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3 Tasting Notes View all

  • “One of my favorite aged Shengs! Aroma: Those very tight parts really stick together like the best performing glue you might be able to find.Imagine old in leather wrapped books, a very unique...” Read full tasting note
    100
  • “Dry Smell: Musty, earthy. 5s rinse, boiling water: Smells strongly of tobacco, spices. Takes a couple steepings to fully open up. Some pretty strong wet-stored tastes in this one. Creamy over the...” Read full tasting note
    85
  • “2003 bu lang mountain raw puerh brick. From yunnan sourcing. Review: Small yixing teapot. Dry leaf: musty, green, sweet. https://www.instagram.com/p/BQ5obthgLlL/ Wet leaf: earth, fermentation,...” Read full tasting note
    80

From Yunnan Sourcing

A very strong tea from Bu Lang mountain area. Purchased from a long time tea dealer in Foshan Guangdong who has stored it in their 2nd floor warehouse for 14 years after a deal gone bad. Originally the tea was produced for a Malaysian tea seller in Penang who was planning to sell them as “Lao Ban Zhang” bricks because of their similar character (to Lao Ban Zhang). The tea langoured in Foshan for 14 years until now. After more than a year of trying convince the seller, he’s finally relented and offered me a limited quantity for re-sale.

Medium level of compression, the tea requires some extra steeping time at first to awaken the leaves, but once it gets going it’s all smoke, leather, and flowers. Very thick in the mouth, with a pungent long lasting taste and mouth-watering effect. Goes many many infusions before losing steam.

An excellent tea, that reminds us why Bu Lang teas are so sought after!

250 grams per brick

About Yunnan Sourcing View company

Company description not available.

3 Tasting Notes

100
72 tasting notes

One of my favorite aged Shengs!

Aroma: Those very tight parts really stick together like the best performing glue you might be able to find.Imagine old in leather wrapped books, a very unique special and distinct scent which is like a beloved wise teacher.But that’s not even close to name it all – this glorious start is following a wooden old furniture scent plus camphor strong

on front – It somehow also reminds me a bit of the scent of old European churches. Later the sweetness reveals itself in a hint of gingerbread followed by licorice & fine flowery hint of rose perfume.There is also a scent of marshmallow noticeable but not the “roasted over fire ones” – I mean those medicinal ones if you know what i mean.

Taste: There is so much going on starting with such an exquisite wood barrel flair in which very high quality whiskey and red wine was stored – just a good mix between both types of aged woods plus a hint of conifer.A very coating furry creamy texture plus a nutty subtle finish of pistachios and and an even more light accent of peanuts is following.And there is it again the old library leather wrapped book taste plus a fine rain water soaked autumn leaf touch to it!You might also notice a certain hint of bourbon vanilla and chocolate sweetness.All those nuances integrates like a constant flow masterfully one into another like if all those aromas and tasting aspects knew each other so well for so many years that they perfectly complement each other.If you take a much closer look there is also a nice touch of a barbecue grill aspect to be found inside this unbelievable piece of wisdom and knowledge.Do not get me wrong don’t think of it as an actual real barbecue thing but there is a certain very subtle grilled fish on a stick aroma and a hint of smoked ham to it which is in fact massively pleasant! This cake is so hard compressed that even after the 4th infusion its far from loosen up! This aged Sheng really goes on forever!!! Very Cooling at first and massively mouthwatering!

More at: https://www.instagram.com/zerozen_artlab/

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85
14 tasting notes

Dry Smell: Musty, earthy.
5s rinse, boiling water: Smells strongly of tobacco, spices.
Takes a couple steepings to fully open up. Some pretty strong wet-stored tastes in this one.
Creamy over the tongue, but harsh in the back. Not like astringency, more like a good butter rum, somehow spicy in mouthfeel.

If brewed less long (5s, boiling), it becomes easy to drink, but still has all the musty, wet stored notes. Good example of this storage type.

Flavors: Musty, Smoke, Tobacco

Preparation
Boiling 0 min, 15 sec 4 g 2 OZ / 60 ML

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80
673 tasting notes

2003 bu lang mountain raw puerh brick. From yunnan sourcing.

Review:

Small yixing teapot.

Dry leaf: musty, green, sweet.
https://www.instagram.com/p/BQ5obthgLlL/

Wet leaf: earth, fermentation, pepperoni.
Note: Forgot to take photo. Must have been tightly compressed as the leaves were not really opened yet.

1x medium rinse.

Light steep; I taste/smell: (smell) nothing. (Taste) subtle —→ sweet, green, honey, spices.

Medium steep; I taste/smell: (smell) subtle musty. (Taste) subtle —→ honey, spices, earth. Light sweet.
https://www.instagram.com/p/BQ5phcfAXMJ/

Heavy steep; I taste/smell: (smell) subtle earth. (Taste) light —→ earth, fermentation, honey, sweet, spices.

All in all, a yummy tea. I rate a 80/100 since it brewed rather weakly, Even with 5g. See note for wet leaf. Nice cha qi and flavours.

End note. I should have upped my brewing times

Where to buy: http://yunnansourcing.com/en/rawpu-erh/4442-2003-bu-lang-mountain-raw-pu-erh-tea-brick.html

Flavors: Earth, Green, Honey, Meat, Musty, Spices, Sweet

Preparation
Boiling 5 g 5 OZ / 135 ML

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