2005 Ripe Bulang Maocha

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Astringent, Baked Bread, Broth, Buffalo Grass, Camphor, Dark Wood, Earth, Grain, Leather, Licorice, Medicinal, Mushrooms, Petrichor, Raspberry, Smoke, Smooth, Tobacco, Cocoa, Sweet
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Cameron B.
Average preparation
205 °F / 96 °C 0 min, 15 sec 7 g 4 oz / 133 ml

Currently unavailable

We don't know when or if this item will be available.

From Our Community

1 Image

1 Want it Want it

2 Own it Own it

5 Tasting Notes View all

  • “Good morning teaheads. My mind listened to my body so this morning’s tea is a shou pu’er from mrmopar (thank you!) and an old one at that. The aroma is harmonious with the taste and feeling. ...” Read full tasting note
    82
  • “First I put 8 grams in a gaiwan and rinsed it for 5 seconds. The first brew was 5 seconds and it was a light color and tasted sweet like cocoa. the second brew was for ten seconds and was...” Read full tasting note
  • “Nice punch, great Bulang personality. Very enjoyable ripe. Some astringency. I gave it very, very short steepings, basically rinses. I think it held up for more than five infusions.” Read full tasting note
    81
  • “Intro Note I was having this tea in western style cups. I will update with Gong fu notes later (I already have them, but I will add them later, the score is overall). Dry – Clean wood/earth note(no...” Read full tasting note
    79

From white2tea

Product description not available yet.

About white2tea View company

Company description not available.

5 Tasting Notes

82
1131 tasting notes

Good morning teaheads. My mind listened to my body so this morning’s tea is a shou pu’er from mrmopar (thank you!) and an old one at that.

The aroma is harmonious with the taste and feeling. Smooth with some light astringency. The body may be a little thin for my likes but I’m not entirely attentive to brewing. It gives me a deep, mushroom-brothy feeling. No thick potting soil vibes here. Good balance of medicinal tones — mellow, bitter earthiness like burdock root with whole grain sourdough, a ‘dry’ petrichor, buffalo grass, darkened leather and even older hardwood furniture. A bit of a high-pitched raspberry tone. A cool camphor comes and goes without interrupting. Little aftertaste; on one steep I got the most fleeting impression of caramel-chocolate-coffee. Last few steeps, as the flavor becomes mostly depleted, present a licorice root sweetness and are drying-catching in the throat.

A nice step into this cold morning.

Flavors: Astringent, Baked Bread, Broth, Buffalo Grass, Camphor, Dark Wood, Earth, Grain, Leather, Licorice, Medicinal, Mushrooms, Petrichor, Raspberry, Smoke, Smooth, Tobacco

Login or sign up to leave a comment.

10 tasting notes

First I put 8 grams in a gaiwan and rinsed it for 5 seconds. The first brew was 5 seconds and it was a light color and tasted sweet like cocoa. the second brew was for ten seconds and was darker and a little stronger but still sweet. The third brew was for fifteen seconds and it was darker and still very sweet. Out of the shou I tried today this was my favorite.

Flavors: Cocoa, Sweet

Preparation
205 °F / 96 °C 0 min, 15 sec 8 g 3 OZ / 88 ML

Login or sign up to leave a comment.

81
63 tasting notes

Nice punch, great Bulang personality. Very enjoyable ripe. Some astringency. I gave it very, very short steepings, basically rinses. I think it held up for more than five infusions.

Preparation
195 °F / 90 °C 0 min, 15 sec 5 g 6 OZ / 177 ML
Cwyn

You think? Too tea drunk to remember? Lol.

Yang-chu

It was actually more than a week when I had it. It usually takes me two days to get through any given tea. Now that I’ve been cold-brewing stuff gets used for that purpose after two days, whether it’s cashed or not.

Cwyn

Uh huh.

Login or sign up to leave a comment.

79
187 tasting notes

Intro Note I was having this tea in western style cups. I will update with Gong fu notes later (I already have them, but I will add them later, the score is overall).

Dry – Clean wood/earth note(no fermentation scent or musk), sweetness, cream/thickness.
Wet – Light earthy, tangy-tart notes, dark richness (faintly of dates, luo han guo fruit), hints of fruit/floral.
Liquor – Hues of Burgundy

1st 15secs – Light sweetness with medium ‘thickness’ or body and a kind of richness that reminds me of Luo Han Guo fruit up front. As it goes down, there’s a talc sensation on my tongue that reminds me of some Menghai ripes. Some more apparent but still mellow earth and wood notes are present with faint floral-fruit notes.

2nd 25secs – More forward sweetness with medium body and tart-bittersweet notes up front. As it goes down, the broth has a the same talc texture that is noticeable but in a smooth pleasant way. The faint floral-fruity notes appear at the end.

3rd 30secs – A little cleaner up front but maintains all the notes of sweetness with medium body and some tart up front. As is goes down, is is a bit weaker but very pleasant. It was mostly lack of adjusting steep from my part.

4th 45secs – Regained strength; Sweet with a medium body and some tart notes of front. As it goes down, it has the talc texture in the tongue and the sweetness is apparent with faint fruity/floral notes.

Final Notes
This is a very well balanced and mellow Shou. It is very pleasant to drink, it isn’t flashy in notes it is humble but assertive, maintaining its traits through out the steeps.

I went to the White2Tea page and read the description after finishing, I feel like I agree with the ‘Sticky rice’, to me is a combination of how mellow it is and the textural ‘talc’ that I described, which I guess starchy of the rice can accomplish too.

I see this as a very GOOD every day tea, as opposed to a ‘meh’ every day.

Preparation
Boiling

Login or sign up to leave a comment.

76
57 tasting notes

The dry tea smells somewhat creamy like white chocolate. It’s fairly mild when brewed. Very palatable

Login or sign up to leave a comment.