Bulang
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Bulang Mountain

bulangshan sheng

45 €

The Bulang Mountain is one of China’s oldest tea-growing locations. The tea there grows as naturally as possible, basking in tropical sunlight and getting plenty of moisture. Real Bulang tea is not that easy to come by, and we pride ourselves in the ability to source from a trusted partner and at an accessible price.

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SKU: 0103. Categories: , , , .

Additional Information

English name:

Bulang Mountain

Chinese:

布朗山

Pinyin:

bùlǎngshān

Type and Grade:

Top-quality buds and leaves on fine, tender stalks.

Name origin:

Bulang is the name of a mountain surrounded by some of China's oldest and most treasured wild-growing tea trees.

Ingredients:

Buds and leaves of Camellia sinensis.

Cake weight:

357 gr.

Origin:

Yunnan, China

Steeping suggestions:

one serving: 6-10 grams
water: ~ 75-85 °C, 100-250 ml
time: 20-45 seconds
number of infusions: 10-15
discard the first brew

Packaging and storage:

We put all puer cakes into resealable plastic bags for extra protection. If stored in a cool and dry place, puer tea will remain drinkable for dozens of years.

Shipping:

Worldwide with Express Mail Service (EMS tracking) or China Post

Product Description

Bulang Mountain

The Bulang Mountain is one of China’s oldest tea-growing locations. The forests around it and the tea trees that have grown there for  hundreds of years are treated as part of the national heritage. The tea there grows as naturally as possible, basking in tropical sunlight and getting plenty of moisture. Real Bulang tea is not that easy to come by, and we pride ourselves in the ability to source from a trusted partner and at an accessible price.

Why we like it?

Bulang Mountain is a full-size cake of top-quality sheng puer grown and pressed with great care at a place that enjoys a truly special status in the Chinese tea culture. Harvested from centuries-old (aka laoqiaomu) trees, this tea features wholesome leaves and high bud content. This is not a blend. It’s made entirely of ancient arbor leaves and buds. It’s quite durable and, if brewed properly, will yield powerful, richly flavored tea for at least ten steepings.

Roman’s personal score: 97/100

Miha’s personal score: 93/100

The scores above represent how the Daoli co-founders Miha and Roman feel about each particular tea. The ratings are given on 0 to 100 scale and absolutely subjective. We simply translate into numbers our first impression about this tea.

Basic facts about puer

There are two kinds of puer tea: shu (ripe, cooked, heavily fermented) and sheng (raw). Shu puers undergo an extensive (several months to a year) fermentation process, whereas sheng puers are not fermented at all. Shu puers produce dark brown infusions quite similar to black tea. The color of sheng puer tea may range from lime to intense yellow – the spectrum typical of green teas, but that’s where the similarity ends. A typical sheng puer has a pronounced bittersweet flavor and a lingering mellow aftertaste called huigan (回甘) or liugan (留甘) in Chinese.

Some people are discouraged from exploring puer teas because of erroneous perceptions that all puers taste like earth or have other unpleasant qualities. This only applies to low-quality puers that were either made of bad leaves, processed in a wrong way, or stored under inappropriate conditions. Brewed properly, good quality puers may seem unusually strong to an inexperienced palate, but they should not feel disagreeable in any way.

Shu puer tea is often divided into supreme (gongting), extra, 1st, 3rd, 5th, and 7th grades. Sheng puers are sometimes classified into extra, 2nd, 4th, 6th, and 8th grades, but this system is far from universal. The grade of puer tea is primarily determined by the buds vs. leaves ratio, as well as the size and shape thereof. Supreme-quality shu puer (aka gongting), for instance, is supposed to be buds only with each bud averaging up to one inch in length. Extra class shu is 50-60% buds and 40-50% leaves. First grade shu puer is approximately 30% buds and 70% leaves. Third grade has leaves that are larger in size and the bud content is accidental. Fifth and seventh grades are almost entirely made up of leaves, the main difference being in size, thickness, and texture of tea material used. Shengs follow a similar pattern, but, again, standards vary significantly among manufacturers.

General steeping suggestions

Tea can be steeped in a tea pot, gaiwan, or a strainer placed right in your cup. Feel free to experiment with time, temperature, and quantity. If tea feels a bit strong or bitter, just use less leaves or steep it for a shorter period of time. The purpose of the first brew is to rinse the leaves, so it shouldn’t last more than five seconds and should be discarded. Pour the hot water again. This time, steep it for longer periods. Avoid leaving the leaves soaking in water between brews, because it makes tea taste bitter and steals a lot of its flavor. If used properly, about six grams of tea leaves can yield several middle-size cups of excellent tea. Chinese people enjoy the original taste of tea, so they never use milk, sugar, or lemon.

Steeping suggestions for Bulang Mountain

Start with this, then experiment:

  • one serving: 6-10 grams
  • water: ~ 75-85 °C, 100-250 ml (~ 170°F, 3-9oz)
  • time: 20-45 seconds
  • number of infusions: 10-15
  • discard the first brew

Bulang

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