Spring Bulang

This raw Pu-erh delivers a robust and thick broth, carrying distinct ham-like undertones that evolve into a cooling, almost narcotic huigan. Sweet and fragrant nuances, reminiscent of Nannuo villages,. It leans earthy, robust and sweet.

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 2025 harvest.

Starts at $20.00 from Rivers and Lakes, or about $0.60/g. A 30g package gets you around 5 gongfu sessions at ~6 g each, which works out to about $3.60 per session. Explore more dark teas on Teadar.