D-CN-006
Bulang Pu-erh
布朗山普洱
Robust raw sheng, from Yunnan, China.
Dark tea (post-fermented)
Bulang Pu-erh is strongest on body, finish length and bitterness. Typical tasting words: mineral, apricot, honey, cedar, wet stone. Bulang Mountain, near the Myanmar border, is inhabited by the indigenous Blang people, considered among the earliest cultivators of tea. Celebrated for its heavy body, forthright astringency, and high ageing endurance.
Also known as Bulang Mountain Sheng and Bulang Shan.
The profile
Taste, 0 to 5
Flavour families, 0 to 5
Facts
- Origin
- Yunnan, China
- Plant
- Camellia sinensis var. assamica
- Harvest
- spring flush
- Elevation
- high
- Oxidation
- 0 to 10%
- Roast
- unroasted
- Leaf
- compressed
- Price band
- mid-range
- Availability
- common
- Ageing
- made for ageing
- Forgiving to brew
- 2 of 5
- L-theanine
- moderate
Made by: plucking, then withering, then pan-firing, then sun-drying, then steaming, then compressing.
Caffeine
A cup of Bulang Pu-erh carries a typical estimate of 60 mg of caffeine, within a range of 45 to 80 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.
How to brew it
| Method | Leaf | Water | Steeps |
|---|---|---|---|
| Western, 250 ml | 3 g | 90 to 95 °C | 2 min, 3 min, 4 min |
| Gongfu, 100 ml | 6.5 g | 92 to 98 °C | Rinse, then 10 s, 10 s, 15 s, 20 s, 30 s, 45 s |
| Cold brew, 250 ml | 2.5 g | Fridge | 8 to 12 hours |
Up to 9 infusions. Scale for your own pot with the brew calculator.
Drinking it
- morning
- afternoon
- morning
- midday
- study_focus
Pairs with dim_sum, fried_food and nuts. Milk: no. Iced: yes. Sweetener: no. Good for beginners: no.
Tasting words explained
Similar teas
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shares aroma intensity and finish length
More: all dark tea (post-fermented) teas, teas from Yunnan, China, or filter the whole drawer.