Brewing Guide
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100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
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Tasting Notes
PungentThickNectar
Vendor Notes
This raw Pu-erh from Bu Lang offers a pungent and initially bitter taste that evolves into a thick, plump mouthfeel with a strong, lingering aftertaste. Expect a delightful sweet, nectar-like aroma from the empty cup, showcasing the intense character typical of this region.
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About This Tea
What does 2008 Hai Lang Hao "Star of Bu Lang" Raw Pu-Erh Tea Cake taste like?
This raw Pu-erh from Bu Lang offers a pungent and initially bitter taste that evolves into a thick, plump mouthfeel with a strong, lingering aftertaste. Expect a delightful sweet, nectar-like aroma fr. It leans pungent, thick and nectar.
How should I brew 2008 Hai Lang Hao "Star of Bu Lang" Raw Pu-Erh Tea Cake?
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 2008 Hai Lang Hao "Star of Bu Lang" Raw Pu-Erh Tea Cake come from?
Grown in Yunnan, China from the Da Ye Zhong cultivar. This batch is from the Spring 2005 harvest.
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