2006 Bulang Bamboo Leaf Shou

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Bamboo, Earth, Beany, Berry, Dark Bittersweet, Fishy, Leather, Medicinal, Nutty, Sage, Tart, Toasted Rice, Wet Wood, Wood, Oak wood, Rice, Smoke, Smooth
Sold in
Bulk
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
195 °F / 90 °C 0 min, 30 sec 5 g 28 oz / 836 ml

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From Our Community

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7 Tasting Notes View all

  • “I find this tea really delicious now that I’ve figured out how to brew it properly. I love the darker red-like color that has a light fresh fragrance and hint of bamboo in the smell and taste. ...” Read full tasting note
    80
  • “An easy to drink shou with a super clear liquor we have here. Its dry leaf scent reminds me of old books and fish market. In the we leaves, I noticed aromas of wet wood, sauna, leather, old...” Read full tasting note
    83
  • “Didn’t save super thorough tasting notes, but I know I did 5g, 100C, 100ml. Super pleasant shou, a great place to start because this lacks just about anything someone could find offensive in shou....” Read full tasting note
    90
  • “The smell is little marine with a less pungent shou aroma. Actually, I noted a bit of bamboo shoot as well, but very faintly. As for the flavour, it’s forwardly smoky, very mellow and smooth. Great...” Read full tasting note
    85

From White2Tea

An aged Bulang ripe Puer tea. Extremely smooth and full bodied tea. The soup is clean and warming, with a soft fragrance of aged shou and sometimes even a whiff of the bamboo leaf on the first steeps. A solid quality ripe Puer with over a decade of age.

This ripe Puer tea is wrapped in a bamboo leaf, with two 250g bricks per leaf. Each purchase is for a single 250g brick. If you purchase two bricks, we will send them as a wrapped pair.

About White2Tea View company

Company description not available.

7 Tasting Notes

80
2 tasting notes

I find this tea really delicious now that I’ve figured out how to brew it properly. I love the darker red-like color that has a light fresh fragrance and hint of bamboo in the smell and taste. It’s a wonderful breakfast tea that I find helps give me energy and focus. I enjoy it with a little bit of almond milk.

Flavors: Bamboo, Earth

Preparation
170 °F / 76 °C 0 min, 15 sec 5 g 6 OZ / 177 ML

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83
458 tasting notes

An easy to drink shou with a super clear liquor we have here. Its dry leaf scent reminds me of old books and fish market. In the we leaves, I noticed aromas of wet wood, sauna, leather, old furniture and later on in the session also red currant and toasted rice. Taste-wise, there is a light bamboo note initially indeed. Overall, it is quite medicinal, woody and savoury, with some bitter, tart and nutty characteristics too. One particular flavour I tend to get is sage. The aftertaste is much sweeter and reminiscent of red bean paste.

The liquor is mouth-watering, smooth, bubbly and a touch astringent. It is not very coating though. There is some aggressive cha qi, although not too strong. It makes me feel focused.

Flavors: Bamboo, Beany, Berry, Dark Bittersweet, Fishy, Leather, Medicinal, Nutty, Sage, Tart, Toasted Rice, Wet Wood, Wood

Preparation
Boiling 1 min, 0 sec 6 g 4 OZ / 120 ML

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90
61 tasting notes

Didn’t save super thorough tasting notes, but I know I did 5g, 100C, 100ml.
Super pleasant shou, a great place to start because this lacks just about anything someone could find offensive in shou. The bamboo has contributed some aromatics almost like white rice, with some subtle wood but not wet wood like other ripe puer. Not heavy on soil tastes either, a really easy drinker. I’m considering picking up some of this!

Flavors: Bamboo, Oak wood, Rice

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85
5 tasting notes

The smell is little marine with a less pungent shou aroma. Actually, I noted a bit of bamboo shoot as well, but very faintly.

As for the flavour, it’s forwardly smoky, very mellow and smooth. Great balance between bitter and sweet. Hard for me to really place the flavours, though, even as it continues to develop; I’d say it’s more woodsy with light earth notes. A challenging one indeed.

Super-easy drinking. I steeped it for a full minute pretty early on and it was still fantastic with a warm, long-lingering aftertaste. Highly recommended!

Flavors: Smoke, Smooth, Wood

Preparation
Boiling 0 min, 15 sec 8 tsp 150 OZ / 4436 ML

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118 tasting notes

I like this much better these days. I have probably just improved in terms of brewing through the years. I leaf this harder than others and give it a very good rinse to avoid feeling too much of the bamboo. I know the name has “bamboo” in it, but I wasn’t expecting so much, uh, bamboo-yness.

It’s strange that I seem to prefer younger raw pu’s, but older ripe pu’s. Guess it works out better financially in most cases so yay?

My brewing method has also changed considerably in terms of ritual and artifacts.

0. The bottom double-walled cup of the 150ml brewer shattered months ago (the company wanted to be paid like 80-85% of the cost of a brand new brewer to replace the cup so I said F that) and I switched to a 75ml budget gaiwan that also worked beautifully.
1. But recently, the lid of my daily workhorse 75ml gaiwan shattered, so until I replace that or figure out some other solution, I am using an even smaller porcelain houhin (<55-60ml total capacity).
2. This gets super hot, so I use a large clean bandana as a tea towel, mostly for hand protection as I pour.
3. Every shou or other funky tea gets sieved through this before drinking: https://ebay.to/35mb01h
4. To help me measure water when needed there is a 100mL Pyrex (also serves as a handy little tiny pitcher)
5. This then gets poured into a thick walled Korean ceramic teacup that weighs ~91g (I love this weight) and holds ~60ml.
6. There is a separate discard bowl that holds quite a bit, more than enough for at least two different tea sessions.
7. I used to filter tap water (which didn’t work for a number of reasons," then got water delivered for about 2 years but encountered many problems with the service); now I boil bottled water in a 30oz adagio electric kettle, store the water in a 44oz Zojirushi, and this works great. I know fancy places will have Bonavitas, but I’ve used them before and don’t enjoy the user experience nearly as much as the Adagio+Zojirushi combination.
8. For sessions that benefit from more capacity, I use some 120-150ml capacity items, mainly from Lin’s Ceramics.

I actually have a number of small cast iron teapots from the now defunct Teavana that could be used to store the off-boil water, and they’re more aesthetically pleasing, so we break them out for guests, but those things are surprisingly high maintenance, even the ones coated with enamel on the inside (they’ll rust if you aren’t meticulous), so 95% of the time I am pouring straight from my Zoji. Them’s just facts.

Preparation
5 g 2 OZ / 55 ML

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