We Bulang Together 2019 Loose Ripe

Tea type
Pu-erh Tea
Ingredients
Pu Erh Tea
Flavors
Baked Bread, Bitter, Camphor, Candy, Cherry, Cocoa, Dark Wood, Forest Floor, Licorice, Meat, Mineral, Petrichor, Pine, Red Fruits, Smoked, Tart, Walnut, Wood, Yeast
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by derk
Average preparation
Boiling 0 min, 45 sec 6 oz / 190 ml

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  • “Thank you, White Antlers, for passing this along :) Only had 6.5g and I was in the mood to use my shou pot, so I tried to compensate for the lack of adequate grammage in comparison to the vessel...” Read full tasting note

From Mandala Tea

We truly do love ripe tea from Bulang and are so excited to offer this prime example of ripe tea goodness to our customers. We Bulang Together was created using 2019 spring-picked material that was sun-dried immediately after picking and processing. The material was then pile ripened from October to November 2019 and the results are so very pleasing.

Rich, creamy, mild woody taste. Mineral flavors abound, especially in later infusions. The tea liquor coats the tongue, soothing it even in the presence of gentle dark chocolate-like bitterness.

Available in 200g cakes (pressed in 2020)!

About Mandala Tea View company

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1 Tasting Note

1064 tasting notes

Thank you, White Antlers, for passing this along :)

Only had 6.5g and I was in the mood to use my shou pot, so I tried to compensate for the lack of adequate grammage in comparison to the vessel size by steeping it long.

I think this shou still needs time to come into itself. It’s pretty low on the funk but still has the yeasty-bready taste early before moving into beety petrichor, heavy dark wood and minerals. There’s a sour cherry dominating tone that I think still needs to be worked out and smoothed. There are some hints of licorice root, forest floor, cocoa, walnut and pine and a wisp of camphor. An almost candy-like, fleeting redfruity finish but no lingering aftertaste or returning sweetness; mild bitterness.

I’m curious how the aroma of the dry leaf (smells like applewood smoked pork) will effect the taste in the future since it’s very different from how it currently tastes.

Flavors: Baked Bread, Bitter, Camphor, Candy, Cherry, Cocoa, Dark Wood, Forest Floor, Licorice, Meat, Mineral, Petrichor, Pine, Red Fruits, Smoked, Tart, Walnut, Wood, Yeast

Preparation
Boiling 0 min, 45 sec 6 OZ / 190 ML
Cameron B.

Best. Name. Ever.

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