Brewing Guide
Choose your extraction method
100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
2008
Flavor Profile
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Tasting Notes
EarthyCamphorRobust
Vendor Notes
This aged Ripe Pu-erh from Bu Lang mountains presents a powerful and thick liquor with pronounced earthy notes. Expect a rich, heavy camphor profile balanced by a satisfying bitterness, all without any unpleasant wet-storage characteristics. Further aging promises even greater depth and complexity.
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About This Tea
What does 2008 Xinghai "Bu Lang Da Shu" Ripe Pu-erh Tea Cake taste like?
This aged Ripe Pu-erh from Bu Lang mountains presents a powerful and thick liquor with pronounced earthy notes. Expect a rich, heavy camphor profile balanced by a satisfying bitterness, all without an. It leans earthy, camphor and robust.
How should I brew 2008 Xinghai "Bu Lang Da Shu" Ripe 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 Xinghai "Bu Lang Da Shu" Ripe Pu-erh Tea Cake come from?
Grown in Yunnan, China. This batch is from the 2008 harvest.
How much does 2008 Xinghai "Bu Lang Da Shu" Ripe Pu-erh Tea Cake cost?
Starts at $7.75 from Yunnan Sourcing, or about $0.17/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $1.02 per session. Compare dark prices across vendors on Teadar.
$7.75$0.17/g