Spring Bulang

This Sheng Pu-erh from the Hekai garden offers a remarkably thick and oily texture, delivering a smooth experience with minimal bitterness and astringency. It boasts a delightful flavor and aroma, lea. It leans thick, energetic and smooth.

Water around 95–100 °C (203–212 °F). In a mug, steep 3–5 min. For gongfu, use 5–7 g per 100 ml, 10–20 s steeps (10–20+ rounds). You'll get to see how the flavor changes across multiple rounds. Rinse the leaves once with boiling water before your first real steep. It cleans off storage dust and gets the flavor going.

Grown in Yunnan, China. This batch is from the Spring 2019 harvest.

Starts at $18.99 from Crimson Lotus Tea, or about $0.80/g. A 20g package gets you around 3 gongfu sessions at ~6 g each, which works out to about $4.80 per session. Explore more dark teas on Teadar.