Spring Bulang

This raw Pu-erh delivers a commanding, unapologetic bitterness that gives way to a lingering sweetness. Expect a dense, thick liquor with a brutish aroma, evolving into a complex, medicinal broth over. It leans bitter, earthy and heavy.

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 kǔ chá (bitter tea) and tián chá (sweet tea) cultivar. This batch is from the Spring 2024 harvest.