Bulang

This aged Bulang Raw Pu-erh cake presents a deep, grounding experience with prominent earthy notes of damp forest floor and aged wood. Subtle undertones of dried fruits emerge, leading to a robust bod. It leans earthy, woody and fruity.

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 $12.99 from King Tea Mall, or about $0.84/g. A 7g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $5.04 per session. Explore more dark teas on Teadar.