Bulang

This 2006 Bulang raw Pu-erh offers a robust and grounded experience, evolving with deep earthy and woody notes from its age. Expect a bold character with a lingering, mellow sweetness and a hint of fo. It leans earthy, woody and bold.

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 2006 harvest.

Starts at $4.99 from King Tea Mall, or about $0.29/g. A 7g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $1.74 per session. Explore more dark teas on Teadar.