Bulang

This 2006 Bulang Sheng Pu-erh offers a deep, earthy foundation with notes of forest floor and damp wood. As it evolves, hints of mineral and a subtle bitterness emerge, leading to a long, complex fini. It leans earthy, woody and mineral.

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 from the Ye Sheng cultivar. This batch is from the 2006 harvest.

Starts at $5.99 from King Tea Mall, or about $0.44/g. A 7g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $2.64 per session. Explore more dark teas on Teadar.