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Canton Raw: Bu Lang 2011
Reviews (1)Add Review
A Very Good Bulang For The PriceReview by Gavin
Although I am new to puerh I have really come to appreciate and enjoy puerh from the Bulang region, so I decided to get one of these 100g cakes to compare to other Bulang's I have tried. I am glad that I did because this is a very decent cake, and although I feel it lacks some of the complexity and qi of other Bulang's I have tried, it certainly hits most of the "high notes". Canton Tea recommends 3-4 grams of tea, however if you are looking for a more powerful, challenging brew I would suggest 8 grams. Using it with my 160ml Gaiwan has lead to some very positive results. It has the Bulang bitterness that I am looking for, although at no point do I find this to be overpowering. The bitterness goes away and you are left with a sweeter aftertaste. The liquid is not that thick, but feels thick enough, coating the mouth, tongue and throat rather nicely. Qi feels calming but not overly powerful. My 100g cake is just about finished now, so I have had some very nice, calm sessions with this tea. To be honest one cannot quibble at all over the £10 price tag. You can get 400g for £40 which to me is not a bad price at all. The tea is clean, refreshing and delivers good bitterness. For me this is a good Bulang for everyday drinking, however there are other Bulangs I will go to if I want more complexity, bitterness and heavier qi. Granted these other Bulangs come at a much heftier price tag (double), so as I said earlier the £10 price tag is quite a bargain really. Overall I have enjoyed this tea a lot, and I would certainly buy at least another cake in the future. It would be interesting to see how this would age after a few years.(Posted on 10/26/13)
|Year of Production||Autumn 2011|
|Factory||Ai Men Family|
|Harvesting Area||Menghai county of Xishuangbanna, Jie Liang village|
|Puerh Type||Beeng Cha (cake)|
|Varietal||Camellia Sinensis var. Assamica|
|Leaf Appearance||1 leaf to 1 bud ratio. Stout with silver tips|
|Quick Brewing Instructions||Use the gongfu style. A small teapot (or small amount of water) with 3-4 g of tea and hot water: 95°C (203°F) infused for just 20 secs. Reinfuse at least 6 times.
Read more about Puerh Tea in Canton Tea School.