I got this a little bit ago, so I’ve been letting it sit in storage to get ready for brewing. I opened the jar and poured it out into my cha he. The leaves carried a wonderful aroma! This was a very fragrant shou. I could easily identify a dry hard chocolate tone with some slight fermentation. I was also picking up some cherry and red wood scents. I loved how intense theses aromas were. I warmed my gaiwan and emptied the cha he. The aromas began to morph. I was now picking up a warm petrichor and liquid dark chocolate. The cherries became more pronounced and resembled more like dark chocolate cherry cordials. I washed the leaves once and prepared for brewing. I decided to go heavy with the leaf, for I like intense shou sessions. The steeped leaves lost their chocolate tone and was replaced by an aromatic ferment and wet wood. The lingering sweetness was of some fruit. The taste was something special! The liquor was a beautiful red coffee color. This drink was thick and syrupy! The taste began as completely filling and some intense drying sensations. The body was nice and full with a lot of flavor. I picked up some heavy wood, molasses, and fermented tastes. The chocolate was still present but lingered in the back to help curb the Bulang bitterness. The drink moved into more mineral tones in later steeping and a pleasant sour taste followed throughout. This brew has a lot of mouth action, with it beginning with a full and lubricating feeling and then the Bulang brings a sharp bite to alert the taste buds. I noticed a bunch a tongue prickling after each sip. I was able to pull at least ten steeping sessions out my gaiwan. The final sessions still brought a relatively dark liquor; however, the drink became more muddled with soil and wet clay tones. The qi is almost unnoticeable at first. The feeling begins in the chest and doesn’t blossom until after the session. I cleaned up my table, and then I was stuck with a heavy heart and nice head buzz. The force emits from the chest center and flows throughout the body. I really like this qi, and this is a nice brew for a morning starter. All and all, I enjoyed my session and this would make a nice daily drinker. This a great representation of young Bulang Shou, and it would be well to introduce to newbies and guests. This is an easy drinker and it lasts for quite some time.


Flavors: Cherry, Dark Chocolate, Dark Wood, Drying, Earth, Fruity, Molasses, Wet Wood

Boiling 0 min, 15 sec 10 g 3 OZ / 100 ML

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Young and experienced Tea consumer. I’m continuously learning and developing knowledge about tea. If I have learned anything at all from the world of tea it is that I do not know anything about the world of tea. I enjoy good tea, and I try to acquire the best of the best. I usually brew gongfu but I’ve been known from time to time to resort back to western brewing.

I have an Instagram (haveteawilltravel), and I am proud of my photographs. I use my pictures in my reviews,and I hope that they aid in portraying the beauty of tea and teaware.


Tea Rating System:
I rate my teas based on the category they fall into (Puer, Red, Oolong, Darjeeing, Flushes, Yancha… etc.)
This means that I will rate a Oolong based on how it stands up as a quality Oolong. I try not to compare teas, rather I work to evaluate them on their craftsmanship, harvest, processing, and qi.

I am most strict with Shou and Sheng Puerh, only because of the vast expanse of various experiences, such as; region, vintage, production, processing, etc.


Middle of nowhere, New York

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