Brewing Guide
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100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
Spring 2010
Flavor Profile
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Tasting Notes
EarthyWoodySweet
Vendor Notes
This aged Bulang ripe Pu-erh from 2010 offers a deep, comforting embrace with its rich, earthy foundation. Expect inviting notes of ancient forest floor and a subtle, mellow sweetness that has developed beautifully over time, culminating in a smooth, lingering finish.
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About This Tea
What does Thé Pu-erh Bulang Chun Shu 2010 | Gâteau Pu-erh Mûr Vieilli taste like?
This aged Bulang ripe Pu-erh from 2010 offers a deep, comforting embrace with its rich, earthy foundation. Expect inviting notes of ancient forest floor and a subtle, mellow sweetness that has develop. It leans earthy, woody and sweet.
How should I brew Thé Pu-erh Bulang Chun Shu 2010 | Gâteau Pu-erh Mûr Vieilli?
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.
Where does Thé Pu-erh Bulang Chun Shu 2010 | Gâteau Pu-erh Mûr Vieilli come from?
Grown in Yunnan, China. This batch is from the Spring 2010 harvest.
How much does Thé Pu-erh Bulang Chun Shu 2010 | Gâteau Pu-erh Mûr Vieilli cost?
Starts at $181.61 from MOYCHAY, or about $0.51/g. A 357g package gets you around 60 gongfu sessions at ~6 g each, which works out to about $3.06 per session. Explore more dark teas on Teadar.
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