2000 Bu Lang Mountain "Mushroom Tuo" Raw Pu-erh

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Broth, Drying, Tannic, Apricot, Burnt, Butter, Citrus, Earth, Flowers, Forest Floor, Herbaceous, Honey, Pine, Smooth, Sweet, Thick, Thyme, Wet Earth, Wood
Sold in
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Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
Boiling 0 min, 15 sec 7 g 3 oz / 103 ml

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2 Tasting Notes View all

  • “Brothy flavour, drying sensation on the tongue. You can really taste the tannins in this one. Nice warming smell. Not really up my alley in terms of flavour profile and sensation, but very much a...” Read full tasting note
    70
  • “This is the most aged sheng I’ve had with what one could call dry (aka, Kunming) storage. As such, it is an important reference point for my own storage experiments. Of course, it is hard to come...” Read full tasting note
    94

From Yunnan Sourcing

This is a year Spring 2000 pressing of Bu Lang Mountain raw pu-erh tea that has been aged in Kunming since the year 2000 by Hai Lang. He purchased the tea on a trip to Menghai back in 2000 and has been aging since that time in Kunming. The mushroom tuo aka “Jin Cha” 紧茶 are tightly compressed, with the center and stem of the mushroom being very tight! The result with an aged tea like this is one that has aged slowly and gracefully. It has a strong sweet aroma, thick tea soup, a hint of smoke, and still some bitterness but with a fast sweet “hui gan”.

An excellent dry aged pu-erh tea that is a rare find in this price range!

Weight: 250 Grams per tuo* (+/- 10 grams)

Region: Bu Lang Mountain area of Menghai County (Xishuangbanna)

Varietal: Pure Assamica

About Yunnan Sourcing View company

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2 Tasting Notes

70
100 tasting notes

Brothy flavour, drying sensation on the tongue. You can really taste the tannins in this one. Nice warming smell. Not really up my alley in terms of flavour profile and sensation, but very much a good quality aged sheng. Despite being two decades old at the time I tried it, the taste was still complex and robust.

Flavors: Broth, Drying, Tannic

Preparation
Boiling 0 min, 15 sec 3 g 2 OZ / 55 ML

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94
604 tasting notes

This is the most aged sheng I’ve had with what one could call dry (aka, Kunming) storage. As such, it is an important reference point for my own storage experiments. Of course, it is hard to come to strong conclusions given that I know little to nothing about how the tea was when young and how it progressed throughout the years, but one has to start somewhere. 

I have enjoyed my one session with this tea a great deal! It has a rounded profile, well-defined and pungent flavours and a thicker texture than any other aged sheng I’ve had. Moreover, the cha qi is super relaxing and strong, but not aggressive in any way – the tea didn’t knock me out, it just induced a very peaceful state of mind.

The flavour profile is a mix of forest (earth, pine needle, sweet wood), herbaceous (thyme flowers), fruit (apricot, citrus), and savoury (burnt butter) notes. Interestingly, the aftertaste is warming rather than cooling. It is also sweet and a bit acidic, with a honey note emerging at times but never dominating. The liquor has a full body and a smooth creamy mouthfeel that’s a little bit chalky and numbing. 

One of the first aged raw pu-erh teas I have thoroughly enjoyed and I will be looking to purchase a cake to savour over the years.

Flavors: Apricot, Burnt, Butter, Citrus, Earth, Flowers, Forest Floor, Herbaceous, Honey, Pine, Smooth, Sweet, Thick, Thyme, Wet Earth, Wood

Preparation
Boiling 0 min, 15 sec 11 g 5 OZ / 150 ML

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