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“This tea is the darkest chocolate I’ve ever had. It’s also the most brutally potent tea I’ve ever had. The infusion timing for 5g in 85mL employed to prevent over-brewing was as follows: 3s, 3s,...” Read full tasting note
Produced from the same trees as our Bulang tea from previous years. As with all our new puerh teas, this is completely handprocessed. The leaves are thick and strong with a large proportion of fat buds.
The brewed tea is thick in the mouth, perhaps more thick than previous years, with a strong ku wei (healthy bitterness) that this region is famed for. This tea is not for the faint-hearted and can be brewed with roughly half the leaves one would normally use for a young puerh & quick infusion times.
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This tea is the darkest chocolate I’ve ever had. It’s also the most brutally potent tea I’ve ever had. The infusion timing for 5g in 85mL employed to prevent over-brewing was as follows: 3s, 3s, 4s, 5s, 6s, 7s, 8s, 9s, 10s, 12s! I’ve never had a tea like this, although bulang bitterness is incredibly distinct, as it immediately reminds me of the nip of bitterness left in the 1997 Heng Li Chang Bulang. For me, the taste and texture experience on the front end of this tea is most akin to the finish on a 100% cacao super-dry, extra-dark alkaline heavy chocolate bar. Alkaline is really the absolute best word to describe this tea.
