Spring 2014 Bulang Shan Blend Sheng / Raw

Tea type
Pu-erh Tea
Ingredients
Pu Erh Tea
Flavors
Bitter, Floral, Honey, Mineral, Nutty, Resin, Smoke, Sweet
Sold in
Bulk, Loose Leaf
Caffeine
Medium
Certification
Not available
Edit tea info Last updated by Crimson Lotus Tea
Average preparation
Boiling 0 min, 15 sec 6 g 3 oz / 100 ml

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  • “Finally home to drink this sample which was graciously sent to me a couple months ago by mrmopar. I’m pretty sure this is the right tea. My first tea from CLT, and the second session in my new...” Read full tasting note
    86

From Crimson Lotus Tea

Bulang Shan Blend
‘Pin Pei’ ( 布朗山 ‘拼配’ )
In the Spring of 2014 my wife and I spent 3 months in Yunnan, China; the home of puerh tea. We walked the Ancient Tea Horse Road, we explored the tea markets, and we visited 6 unique tea mountains. In each of these mountains live traditional minority tea farmers whose families have worked the land cultivating puerh tea for countless generations. This tea was entirely hand picked and hand processed. This tea reflects both the unique regional terroir, and the individual skill of the farmer who is responsible for turning raw leaf into puerh tea.

Bulang Shan ( pronounced ‘boo long shah-n’ ) is deep in the jungles of Xishuangbanna. It is merely a stone’s throw from both Burma and Laos. The farmers who live in this region are primarily of the Bulang and Dai minority. The tea from this region is prized all over the world. The farmers in some villages like Lao Man’E and Lao Ban Zhang, in the current puerh market, can quite literally name their price and will find eager buyers snapping it up.

This cake is a blend from a few different farms in the area of Bulang Township and Xin Man’E. The farmer that we work with collects material from other farmers and friends in the area. They process these together in the evening.

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1 Tasting Note

86
486 tasting notes

Finally home to drink this sample which was graciously sent to me a couple months ago by mrmopar. I’m pretty sure this is the right tea. My first tea from CLT, and the second session in my new Jianshui teapot from CLT, which I’ve already fallen in love with. I haven’t quite gotten the pour timing down, so some of my early steeps were a bit intense, but nothing I couldn’t handle!

The leaf smelled a little bit smoky, but this didn’t really come through to a great degree in the flavor. The first three or four steeps held a pretty hefty bitterness to them, but also got floral and honey sweet notes to finish. I also sometimes picked out a nutty note on the front and the occasional resinous piney inclination. Over the next few steeps, the bitterness began to recede, and this became very sweet, but still powerful feeling in a nice Bulang-y way. For these steeps I was getting almost all sweetness as far as taste goes, with honey and mineral notes most notable. The final five or so steeps became a little less flavorful and also lost a bit of their edge, taking on a more gently sweet taste/feeling.

This tea was decently thick in the mouth through most of the session. I also picked up some qi, which made me feel just a touch jittery – quite possibly due to two tea sessions in rapid succession rather than this tea only – but it definitely has some power to it. I quite enjoyed this one, and I look forward to drinking through my samples of CLT’s 2016 lineup to get a better feel for their style and their teas.

Flavors: Bitter, Floral, Honey, Mineral, Nutty, Resin, Smoke, Sweet

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

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