Spring Bulang

This raw Pu-erh from Meng Noy village offers a classic Southern Menghai profile, presenting a balanced experience with medium bitterness and astringency. Anticipate a refreshing fast huigan and a sati. It leans earthy, brisk and juicy.

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 2025 harvest.

Starts at $6.00 from Farmerleaf, or about $0.17/g. A 20g package gets you around 3 gongfu sessions at ~6 g each, which works out to about $1.02 per session. Explore more dark teas on Teadar.