2009 Bu Lang Shan Yun

Tea type
Pu'erh Tea
Ingredients
Not available
Flavors
Bitter, Camphor, Salty, Wood
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by TeaGull
Average preparation
205 °F / 96 °C 0 min, 30 sec 10 g 10 oz / 295 ml

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6 Tasting Notes View all

  • “This tea is just downright perplexing to me. I’m having trouble gathering my thoughts about it. The dry leaf, rinse, and first steep aromas are all quiet, sullen, and distant, pushing through a...” Read full tasting note
    18
  • “Yikes, I’m probably one of the most inconsistent reviewers on the site, but oh well. [First steep] This tea had quite the effect on me, it’s really unique. On the first steep it brewed so...” Read full tasting note
    97
  • “Starts off very mild in taste, but in energy it increases after the first steep. Pleasant bitterness and light sweetness underly the thick liquor. There is a strong mouthfeel and an interesting...” Read full tasting note
    77
  • “Getting this one out a second time as I forgot to post the first time. I got 10 grams out and gave a rinse and let it sit a while. I brewed this quick with short steeps. Color looks good on this...” Read full tasting note

From Yunnan Sourcing

Bu Lang Shan Yun (布朗山韵 aka Rhyme of Bu Lang Mountain) is the first tea created under the new Yunnan Sourcing / Rui Cao Xiang label. This label is a co-project between Yunnan Sourcing “Yun Zhi Yuan” (云之源) and a Korean counter-part “Rui Cao Xiang” (瑞草香). During their extensive travels and mao cha tastings in Banna during the Spring of 2009 they came across this 2006 Autumn mao cha from the village of Man Nong (曼弄寨), near to He Kai (贺开) about 20km north of Ban Zhang(班章). The tea is entirely wild arbor and features large leaves, sturdy with thick veins. The tea is typically Bu Lang but has mellowed significantly due to its storage as un-compresssed mao cha in hot and humid Banna. It brews a deep golden liquor which is thick and soothing with plenty of sweetness but not without some of the at Bu Lang rich texture that stimulates and satisifies! This tea was compressed in a small tea factory near Jing Hong where stone presses were used. Low temperature “baking” was used to dry these cakes after the compression process thus preserving their integrity! In total just 200 kilograms of this tea has been produced

Net Weight: 357 grams per cake
Compression date: June 4th, 2009
Harvest time: October 2006
Harvest Area: Man Nong village of Bu Lang mountains, Menghai county
Total Production amount: 554 cakes

About Yunnan Sourcing View company

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6 Tasting Notes

18
240 tasting notes

This tea is just downright perplexing to me. I’m having trouble gathering my thoughts about it. The dry leaf, rinse, and first steep aromas are all quiet, sullen, and distant, pushing through a hint of spice, mushroom, and moss. Flavor? Flavor? I’m looking for it. I’m searching.

In the next gaiwan over, I’ve got the session of Wu Liang from yesterday. I give it a brief reinvigorating rinse to bring it back up to temperature and then pull off a minute-long 12th steep. I felt embarrassed for the Bu Lang cake when I put my nose to the cup of Wu Liang and then loudly slurped a big sip; it was still loaded with flavor, texture, bitterness and aroma.

Moving back to the tea at hand, crickets are chirping. As it opens, it releases a distinct and surprising, wet, moldy basement on me. Aside from some slight date sugar and mulling spice character, I have little positive to say about this tea. It ends parching in an odd cottony sensation. This tea gave me a weird, bad headache.

Full blog post: http://tea.theskua.com/?p=329

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97
30 tasting notes

Yikes, I’m probably one of the most inconsistent reviewers on the site, but oh well.

[First steep] This tea had quite the effect on me, it’s really unique. On the first steep it brewed so incredibly clear and amber, with an amazingly fruity taste. I’d say it tasted like subtle grapes and figs, along with a little bit of a raisin. I’m not sure why so many people here in the states are too fond of raisins but honestly I love them so much, so that’s probably the reason why I really like this tea (so far). Lets hope the other steeps are just as good!

[at about the 4th steep?] This tea is still impressing, it still has that arisen taste to it, and has a great mouth drying effect with a tad bit of bitterness. It also tastes like, hmm I’ve forgotten the name but it’s the dried Chinese fruit that is like the arabic date, it tastes exactly like it! This tea is really good, and perfect for a late night read.

[I’m far too teadrunk to remember] Ahh, in conclusion this tea is probably one of my favorites. I’m not sure why it’s had such a bad reputation with other reviewers but I absolutely fell head over heels for this tea! It’s just got such a unique, smooth, and nuanced flavor, and really brightened up my day. I drank this tea during a late night read, and it deffinately was made for the occasion.

I’ll try my best to force myself to review teas, haha, but I’m probably not going to be on for a little while, but until then I wish all you tea heads a great summer months!

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77
32 tasting notes

Starts off very mild in taste, but in energy it increases after the first steep. Pleasant bitterness and light sweetness underly the thick liquor. There is a strong mouthfeel and an interesting aftertaste of sweetgrass.

I really enjoy steeping this tea out all day, opposed to all in one session, that way the qi isn’t as overpowering. Light flavors, but lots of energy and mouthfeel.

Preparation
Boiling

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304 tasting notes

Getting this one out a second time as I forgot to post the first time.
I got 10 grams out and gave a rinse and let it sit a while. I brewed this quick with short steeps. Color looks good on this one. Seems to be aging well.
The color is golden in the cup. For Bu Lang’s I do short steeps as the can get bitter.
This one has turned pretty thick with a good mouth buzz to it.
I get notes of bitter, some woodiness to it as well as a bit of saltiness. It is engaging and a bit energizing. The bitter will remain a bit that goes to a cooling with a deep breath after drinking will bring that effect on.
I am partial to these Bu Langs so I am liking this for the punchy bitterness it exhibits.

Flavors: Bitter, Camphor, Salty, Wood

Preparation
205 °F / 96 °C 0 min, 15 sec 10 g 10 OZ / 295 ML
JC

Bitter and salty with wood…. do they still sell this!? Sounds so good lol. I like bulang, but I feel like I found some that are punchy bitter-medicinal messes and then I get one that has more fruit and thickness to them. So I guess I need to learn more about the areas within bulang.

mrmopar

I think this came from Jasetea. I am in the boat on the BuLangs as well. Really starting to enjoy them.

JC

Thanks! I’ll look around.

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67
15 tasting notes

http://jakubtomek.blogspot.com/2011/09/2009-ys-bu-lang-shan-yun.html

It’s an interesting tea. I believe that shu lovers will like it mostly. I’m not one of them, therefore this tea is interesting rather than perfect for me.

Preparation
200 °F / 93 °C 0 min, 30 sec

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