“Finished the last of this cake from 2012, the Year of the Dragon, about a month ago. It’s one of the most powerful teas I’ve tasted – with an extreme bitterness, oaky tannins and tobacco tones. On...” Read full tasting note
“Brought this one out last night to start. A special tea for sure. It has that kick in the mouth BuLang punchiness and goodness. Reminds me of all the good things I have in life. Family , and the...” Read full tasting note
“So I’ve been on a yin trip lately and have accordingly been drinking mainly Yiwu (and a bit of aged Lincang). I figured it was time for a little Yang and broke out a sample of this. Yang indeed. I...” Read full tasting note
“Strong, bitter and heavy with a good Qi. This is what Bulang tastes like! Images and more at https://puerh.blog/teanotes/2012-bulang-eot” Read full tasting note
This tea was a bit of an experiment for us. We’d found 2 different maochas from Bulang mountain, which were each excellent, but in different ways. One was old trees from around Manmu village, while the other was old trees from a few km away. We went back and forth, trying to choose one of them to press into cakes, and in the end decided to blend the two teas. The Manmu was very pure in flavour with a strong qi and strong ku (pleasant bitterness), the other was thicker in the mouth and more sweet in the aftertaste, but also with a strong qi.
My feeling is that the result has turned out well. The strong ku of the Manmu has been tamed a little and become more thick, while the other has benefited from some extra bitterness and qi. Thick and exceptionally smooth, the bitterness that Bulang is famed for is nicely balanced with a quick, sweet aftertaste and long evolving flavours and sensations in the mouth.
We’ll need to see how this ages, but my feeling is that this is the best Bulang tea we’ve made so far.
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