2008 Hai Lang Hao "Star of Bu Lang"

Tea type
Pu-erh Tea
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Camphor, Mineral, Sour, Wood
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From Shuang Yi Factory

This third and final production of 2008 is a cooperation between Hai Lang and another tea seller. 3000 kilos of Mao Cha all from just 2 villages in Bu Lang mountain area of Banna was pressed into these cakes. The Mao Cha is Spring 2005 tea and has been fermenting for 3 years in it loose “mao cha” form. The result is a tea cake that feels, looks and tastes much more like a 5 year aged cake. This cake was pressed in the Shuang Yi tea factory and this bears the mark of that tea factory. However, you will notice that the outer ring pattern on the wrapper is the same as the 2008 HLH Lao Ban-E wrapper, as well as the sqaure mark is present on both wrappers. Hai Lang’s commentary on this tea: Tea leaves are burly and stout in structure. White hairs are abundant on many of the leaves, while other leaves are greenish-bronze (when dry). The brewed tea liquor is honey-gold colored with amber tones. The tea itself mouth-feel is evident and pungent with bitter taste that gradually changes into a thick plump feeling in the mouth and throat. It brings a mouth-watering feeling to the tongue and mouth and strong thick after-taste. This tea does not have any smoky flavors or aromas. The aroma at the bottom of the tea cup is pleasant and strong with a sweet nectar-like feeling. The “mao cha” was stored for 3 years in Bu Lang mountain area of Banna. This uncompressed storage condition in warmer more humid conditions has brought about a more aged taste and feeling. Coming from the heart of Bu Lang country this tea is a perfect representative of this area with its strong and intense character.

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5 Tasting Notes

240 tasting notes

Opening up the last of my sample, I was surprised to be met with a bit of a spicy, woodsy “aged” aroma in the dry leaf, more akin to older sheng than the fresh stuff. Somehow my attitude towards this tea has change. Perhaps I’ve gotten better at brewing it, or my palate is shifting. Regardless, I could smell mint pouring off the freshly wet leaves. The sourness I remarked on before was absent and this tea gave a great array earthy wood, mushroom, tannin, and leaf tones. Sure, there’s some cooked black-tea-esque character too it, but I don’t find it shallow, hollow, or empty.

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9 tasting notes

Thick. Texture transitions from oily in the mouth to dry. More interesting aftertaste than actual taste. A bit sour, a bit bitter. Small leafed.

Boiling 0 min, 15 sec

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5 tasting notes

After the second steeping this tea releases a subtle smokiness with a somewhat dry feel to it. Not really bitter or astringent but a little sour in after taste. I do like the smell from the wet leaves though. And it seems to be quite energising too. After even more steepings the smokiness disappears and opens up to some more floral notes. Doesn’t get very smooth yet.

Flavors: Camphor, Mineral, Sour, Wood

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