2013 Bulang Mountain Ripe Chatou Pu-erh Tea Brick 250g

Tea type
Pu'erh Tea
Ingredients
Not available
Flavors
Camphor, Creamy, Earth
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Cameron B.
Average preparation
195 °F / 90 °C 0 min, 30 sec 5 g 4 oz / 125 ml

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3 Tasting Notes View all

  • “This one is from Michelle by way of Rich!  Thank you both!  There was a big ol chunk of this that went into the infuser.  By appearance and scent of the leaf it seemed it would be a very dark...” Read full tasting note
    80
  • “Gongfu; 5 grams per 125 ml gaiwan Another tea from Michelle, originally from Rich. Thank you both! I have to agree with her in all points. First steeps were rich in camphor, later ones were rather...” Read full tasting note
    68
  • “A tea gifted from Rich. This one is quite nice, the first few steeps had a camphor after taste, but the last several steeps were creamy and earthy. A good one to share with tea drinkers who are...” Read full tasting note
    78

From Puerh Shop

One of the bests we picked in our 2017 Spring tea trip, out of many many teas.

Made by a traditional fermentation process with genuine Bulang raw materials (tea nuggets), stored in Kunming since 2013, the brick has entered its prime age for immediate consumption.

No off taste, rich tasting profile is the key for a long term storage and current enjoyment. It is well known that Chatou is enduring to brew – multiple infusions are possible.

Pu-erh Tea Brick about 250g Fermented/Cooked/Shu Vintage 2013 Premium class Loose tea leaves

About Puerh Shop View company

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3 Tasting Notes

80
4182 tasting notes

This one is from Michelle by way of Rich!  Thank you both!  There was a big ol chunk of this that went into the infuser.  By appearance and scent of the leaf it seemed it would be a very dark shou!  However, the first steep was surprisingly weak sauce.  Almost no flavor at all.  Luckily, the second steep was much better — starchy, bready, with the richness I expect from a great shou with no negative qualities.  Same results with the third steep!  But for the amount of leaf I used, I really should have had more flavor here.
Steep #1 // 10 minutes after boiling // 2 minute steep
Steep #2 // just boiled // 2 minute steep
Steep #3 // just boiled // 10+ minute steep

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68
1842 tasting notes

Gongfu; 5 grams per 125 ml gaiwan

Another tea from Michelle, originally from Rich. Thank you both!

I have to agree with her in all points. First steeps were rich in camphor, later ones were rather creamy and lightly earthy. Certainly not fishy and overall it is nice and smooth tea.

Sadly, I am not able to find any other flavor notes.

Flavors: Camphor, Creamy, Earth

Preparation
195 °F / 90 °C 0 min, 30 sec 5 g 4 OZ / 125 ML

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78
442 tasting notes

A tea gifted from Rich.
This one is quite nice, the first few steeps had a camphor after taste, but the last several steeps were creamy and earthy. A good one to share with tea drinkers who are skeptical that all shou is ‘fishy’. I’ll try this one in a clay pot to see if I get any other flavors.

Flavors: Camphor, Creamy, Earth

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