Early steeps are dark and sort of earthy with a light sweetness. Later steeps become much lighter and sweeter with no earthiness. Hopefully by the time my tea box is no longer overflowing I may be able to get another brick of this and some more of their other Bulang shu. That might be a while, though.
Steeped this in a clay teapot my uncle gave me a few years back— I don’t remember if it’s yixing or not and I may have previously used it a few times for black teas, but I’ve reseasoned it for shu pu’ers now. I recently rediscovered another two clay teapots that were gifted to me by my relatives but disappeared amidst moving chaos last year. One’s now seasoned for shengs and the other oolongs (primarily roasted ones, I’m thinking). Hopefully I’ll be able to find some time this upcoming semester to use them every so often!
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i think this tea is great everyday tea. quality tea that tastes good. and can i have your relatives ? nobody gives me yixing
Agreed, it’s a fantastic everyday tea. Also a great example of how a tea’s flavour can change throughout steeps. I really loved having it in the morning and then steeping it throughout the day— I usually like strong/earthy pu’er in the morning and something lighter/sweeter in the evenings.
Good stuff.
It’s always nice when you rediscover teapots that disappeared! :-)
i think this tea is great everyday tea. quality tea that tastes good. and can i have your relatives ? nobody gives me yixing
Agreed, it’s a fantastic everyday tea. Also a great example of how a tea’s flavour can change throughout steeps. I really loved having it in the morning and then steeping it throughout the day— I usually like strong/earthy pu’er in the morning and something lighter/sweeter in the evenings.
Good stuff.
It’s always nice when you rediscover teapots that disappeared! :-)