Spring Bulang

This aged Bulang Sheng Pu-erh from Chen Sheng Hao offers a robust and powerful character. Expect a deep, earthy aroma complemented by a strong, sometimes assertively bitter, initial taste that transfo. It leans earthy, bold and enduring.

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 2014 harvest.

Starts at $8.25 from NWPuerh, or about $0.45/g. A 15g package gets you around 3 gongfu sessions at ~6 g each, which works out to about $2.70 per session. Explore more dark teas on Teadar.