2012 EoT Bulang Puer Tea 400g

5.0 stars  5.0  1 review  Added 21.11.2013 by sypalino, Tea status: [293] A 6285x
2012 EoT Bulang Puer Tea 400g
2012 EoT Bulang Puer Tea 400g 2012 EoT Bulang Puer Tea 400g 2012 EoT Bulang Puer Tea 400g
2012 EoT Bulang Puer Tea 400g 2012 EoT Bulang Puer Tea 400g 2012 EoT Bulang Puer Tea 400g
2012 EoT Bulang Puer Tea 400g 2012 EoT Bulang Puer Tea 400g

Category: Pu-erh

Country: China

Province: Yunnan

Shop: Essence of Tea

Essence of Tea

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Description:

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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Eternal Spring
22.11.2013 12:51:57
Eternal Spring

Unprecedented Qi

5 stars 5.0 This review helped: 0 / 0

A friend gave me this sample with a warning that the tea is very fast and it is necessary to steep just about 5 seconds. Otherwise the tea would be undrinkable, how biter it is.

Warned, I am steeping for 10s for the first time and brew is fine. There is no bitterness, just a pleasant astringency and taste of honey.

The second infusion 7s - astringency and bitterness are on the verge of drinkability. It's just Bulang as it should be. There is pronounced bitterness with sweetness of honey in the aftertaste. You can feel tea’s energy just after the second cup. It warms the stomach and chest.

I am leaving the third infusion only for 5s - interesting how even after such a short time, infusion has a nice yellow - green color. The shorter infusion lets stand out the complexity of flavors in the aftertaste. I find it as Monad, combining bitterness and sweetness into one complete unique taste.

Tea’s energy is huge. My head shines like a light bulb :-) I need a break after the fourth cup. The reality is slightly dimmed and has no choice but to delve into meditation.

It is excellent tea - full, spicy, extremely strong Cha Qi, bitter and sweet at the same time. £86 for 400g or £0.28/g.

3g per 80ml, 99°C water - flush – 10s/7s/5s/7s/10/12/15/20/30


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Eternal Spring
25.11.2013 15:11:51
Eternal Spring

Tea contains a lot of buds and tips, so it is obvious where the Qi is coming from.

Was this review helfule? Yes 0 / No 0           Tag as improper



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Quotes - Pu-erh


„Then there is the more nuanced problem of what to do with the samples. It’s quite easy to say that sampling widely will give you experience in tea drinking. In practice, however, that’s not so simple. Of course, trying all kinds of teas will most certainly give you experience. However, it is experience on a relatively shallow level. Certain kinds of teas, such as really bad or really good teas, will probably manifest themselves quite readily. Others, however, are not so obvious. It is actually easier to try teas if you, say, cup them, but then it becomes work and the process is not very enjoyable. This is, ultimately, a hobby, and not a job (for me anyway) so taking the fun away like that is basically missing the point.“

a-tea-addict-s-journal
Source Web: MarshalN. A Tea Addict’s Journal: Blogging seriously about tea[online]. Available on WWW: <http://www.marshaln.com/>. [q892] [s95]





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„Fermentation is a tea production style in which the tea leaves undergo microbial fermentation and oxidation after they are dried and rolled. This process is a Chinese specialty and produces tea known as Hei Cha (黑茶), commonly translated to dark, or black tea (this type of tea is completely different from what in West is known as "black tea", which in China is called "red tea"). “

Source Web: Pu-erh tea[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Pu-erh_tea>. [q479] [s62]

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