Spring Bulang

This 2012 ancient arbor Bulang Sheng Pu-erh presents a robust and earthy character, hinting at its powerful mountain origins. Expect deep, woody notes with a developing fruitiness and a satisfyingly t. 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 Spring 2012 harvest.

Starts at $295.00 from NWPuerh, or about $0.83/g. A 357g package gets you around 60 gongfu sessions at ~6 g each, which works out to about $4.98 per session. Explore more dark teas on Teadar.