Bulang

This 2008 Bulang raw Pu-erh cake offers a robust and evolving profile. Expect deep earthy notes complemented by hints of dried fruit and a subtle, satisfying sweetness, culminating in a powerful, last. It leans earthy, fruity 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 2008 harvest.

Starts at $3.99 from King Tea Mall, or about $0.11/g. A 9g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $0.66 per session. Explore more dark teas on Teadar.