Bulang Peak 2011 Raw Puer Cake

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General Information: Pressed from early Spring 2011 ancient tree maocha from the Bulang Shan Mountain Range. Hand picked, fried and rolled. Sun dried. Naturally post-fermented.

Cake: Nice mix of tips and leaves. Good pressing.

Broth & Flavour: Sweet aroma – mi hua xiang – . Puckery enough to get the saliva flowing (Sheng jin), yet very smooth in the mouth with enough bitterness to give it some sructure – balanced by the tea’s sweetness make this a very rounded flavour. Push the steeping times and the tea becomes much beefier: the rukou becomes more distinctly bitter with hints of tobacco and flowers, but it also resolves quickly to produce a pleasing huigan – particularly in the throat, along with fruit and flower aromas on the upper palate. The broth is a bright, dense, mid-yellow.

Steeping: We recommend using around 6-10 g of tea in a normal, 140 ml Gaiwan and near boiling water. Each portion of tea can be steeped 20 times or more.