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“Been drinking a few times on this lately. Hard to find the words for it. I started with about 8 grams to brew in the Gaiwan. I gave a rinse and let it sit about thirty minutes before getting to it....” Read full tasting note
“At first whif, I expected somewhat of a tobacco note but when brewing, I swear I detected the aroma of boiled lobster (wishful thinking on my part?)and then once in my cup,, if this were a wine, I...” Read full tasting note
A very rare treat! This highly-coveted raw puerh comes from the Spring harvest of a remote Bulang village called Ba Ka Ngoi. The ethnic Bulang (or Pulang) people in southern Yunnan are largely considered to be the forefathers of tea cultivation. The pristine mountains surrounding their world are believed to be the very origins of the tea plant!
Given the remoteness and sheer quality, only a small amount of the precious tea ever leaves the region. Locals maintain that 2-3 years of ageing perfects its taste, but we can’t stop drinking it right now. A vegetal aroma of sugarcane and fresh hay precedes a unique flavor of earthy mushrooms, complete with a smooth, nutty finish…
Extremely limited quantity! Sourced exclusively for us by the famous explorer and author of The Ancient Tea Horse Road, Jeff Fuchs…
Notes: sugarcane, shiitake, walnut
Infusion: 200ºF / 93ºC for 30 seconds
Origin: Ba Ka Ngoi, Yunnan Province, China
Company description not available.
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Wan Ling Tea HouseBeen drinking a few times on this lately. Hard to find the words for it. I started with about 8 grams to brew in the Gaiwan. I gave a rinse and let it sit about thirty minutes before getting to it.
The brew is a light golden color. It has the warm grassy aroma to it. The drink itself is a bit pungent , viscous with notes of grass, bitter and sweetness with some nuttiness in there as well .
The thing I like is this one seems to really make me relax a bit. I feel nice and calm after having a cup of this. It seems to linger a while in the mouth and the state of relaxation. The leaf quality is really nice as I think this is a loose stored maocha. I guess the Bulang stuff has fascinated me for a while and this is another in that category.
Flavors: Bitter, Grass, Nutty, Sweet
At first whif, I expected somewhat of a tobacco note but when brewing, I swear I detected the aroma of boiled lobster (wishful thinking on my part?)and then once in my cup,, if this were a wine, I would say “leather”. Either way, this could become my everyday tea. I confess I am struggling to get the right water temperature so since my water was not as hot as I wanted, I let the leaves steep longer than recommended resulting in a slight tartness, not unpleasant but will be interesting to compare with a cup properly prepared.
Interesting… I haven’t heard the lobster note before, but we all have different palates. Some of these fresh and raw puerhs have an uncanny ability to conjure up the most unique notes on the palate. I have long sat and pondered the aftertaste of this large leaf beauty, and it wasn’t until my friend declared it “mushroomy”, that I finally settled on that as the key! Glad you enjoyed it… this is a rare and prized possession in my collection too.
mmmm Bulang :)
a bit pungent , viscous with notes of grass, bitter and sweetness with some nuttiness
i might not try this one if its pungent
forgot to put "’s for the quote
I have yet to try Bulang.
@tea123 you should explore it for sure. LBZ has gotten so expensive and I am glad people are finding other interesting tea from other areas.
I shall order a cake from a shop in vancouver