Brewing Guide
Choose your extraction method
100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
Spring 2013
Flavor Profile
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Tasting Notes
ComplexEarthySpicy
Vendor Notes
This raw Pu-erh, crafted from first flush spring leaves across several Bulang villages, offers an exceptionally complex and evolving profile. Expect a captivating interplay of sweetness, a distinct astringency, underlying bitterness, and a spicy kick that defines the robust Bulang character, promising excellent potential for long-term aging.
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About This Tea
What does 2013 Yong Pin Hao "Bu Lang Qiao Mu" Raw Pu-erh tea cake taste like?
This raw Pu-erh, crafted from first flush spring leaves across several Bulang villages, offers an exceptionally complex and evolving profile. Expect a captivating interplay of sweetness, a distinct as. It leans complex, earthy and spicy.
How should I brew 2013 Yong Pin Hao "Bu Lang Qiao Mu" 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 2013 Yong Pin Hao "Bu Lang Qiao Mu" Raw Pu-erh tea cake come from?
Grown in Yunnan, China. This batch is from the Spring 2013 harvest.
How much does 2013 Yong Pin Hao "Bu Lang Qiao Mu" Raw Pu-erh tea cake cost?
Starts at $9.50 from Yunnan Sourcing, or about $0.23/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $1.38 per session. Compare dark prices across vendors on Teadar.
$9.50$0.23/g