2020 Bulang Pu Erh Tea #1219

Description

【Tea 】

The 2020 Bulang Mountain Ancient Tree Raw Pu’er Tea is crafted from century-old large-leaf tea trees (Da Ye Zhong) in Bulang Mountain, Xishuangbanna, Yunnan. As a premium raw (sheng) Pu’er, it embodies the bold, robust character of Bulang’s terroir, with leaves harvested from high-altitude ancient forests renowned for producing teas with deep complexity and aging potential.

【Production Process】

Follows traditional sheng Pu’er techniques: Fresh leaf picking (selecting tender one-bud-two-leaf plucks) → Kill-green (sha qing) at high heat to retain vitality → Rolling to break cell walls → Sun-drying to lock in natural sweetness → Steaming → Pressing into tightly compacted cakes → Aging naturally since 2020 to develop depth.

【The Dry Tea Leaves】

The dry cake features thick, intact leaves with a dark green, matte finish and sparse white hairs. The aroma is intense and earthy, with hints of wild mint, dried plums, and a subtle smoky undertone characteristic of Bulang Mountain teas.

【Tea Liquor】

Brewed liquor is a vibrant golden-yellow with moderate clarity, developing a deeper amber hue as it ages. The texture is full-bodied, with a slight oiliness visible on the surface.

【Tea Taste】

Initial notes of bold bitterness (quickly followed by “huigan” sweetness) dominate, complemented by layers of dark chocolate, roasted chestnut, and a hint of forest floor. The tea’s strength (“cha qi”) is pronounced, leaving a warm, tingling sensation in the throat. It maintains its robust character through 10–15 infusions, gradually softening into sweet, herbal notes.

【Health benefits】

Rich in catechins and antioxidants, this tea supports: – Enhanced fat oxidation and digestive efficiency – Improved blood circulation and cardiovascular health – Natural detoxification and gut microbiome balance – Stress reduction and increased alertness – Anti-aging effects through free radical neutralization

【Recommended for】

Ideal for experienced Pu’er lovers seeking the bold, authentic flavor of Bulang Mountain, as well as collectors interested in aging raw Pu’er. Suitable for those who enjoy strong, structured teas with pronounced bitterness that evolves into sweetness.

【Brewing tools】

Yixing clay teapot (to mellow bitterness), Gaiwan, or cast iron teapot

【Brewing method】

Use 8–10g of tea for 150ml boiling water (100℃). Rinse twice quickly (5 seconds each) to remove dust and activate the leaves.

【Number of brews】

10–15 infusions, with the first few steeps emphasizing bitterness and later infusions revealing sweeter, more complex layers.

【Brewing time】

First infusion: 15–20 seconds | Second–fifth infusions: 20–25 seconds | Later infusions: 30–40 seconds