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Menghai Bulang Cha Wang Raw Pu-erh Cake Tea 2014

Rich & aromatic, sweet & smooth

$6.50
Ship from U.S. Warehouse (2-5 days delivery)
Menghai Bulang Cha Wang Raw Pu-erh Cake Tea 2014

Rich & aromatic, sweet & smooth

Rating:
100% of 100
Categories:
TeaPu-erh
Summary
Origin:

Bulang Mountain, Menghai County, Xishuangbanna, Yunnan Province, China

Harvest Date:

April 2, 2014

Production Date:

April 28, 2014

Weight:

357g

Plucking Standard:

One bud with two leaves

Dry Leaf: 

Evenly compressed round cake shape, the leaves are fat and clear with obvious pekoes

Aroma: 

Floral and honey aroma intertwined, slight plum notes

Liquor: 

Bright golden in color

Taste: 

Rich and full, mellow and smooth, the fragrance is strong and lingering

Tea Bush:

Menghai large-leaf tea bush species (about 500 years)

Tea Garden:

Bulang Mountain Ancient Tea Garden

Caffeine:

Low caffeine (less than 10% of a cup of coffee)

Storage:

Store in cool, dry place away from sunlight; keep ventilated

Shelf Life:

The aged the better

Angel's Comment:

A rare excellent tea, even the initial steep is quite powerful, mellow and aromatic, and the bitterness turns to sweetness quickly.

Bulang Mountain, in Menghai County, Xishuangbanna, is considered a gem, as it is home to many excellent pu-erh teas. TeaVivre's Bulang Cha Wang is made from around 500-year-old Bulang ancient tea trees and contains the traditional qualities of Bulang teas – rich in taste, sweet aftertaste, strong feeling of body fluid producing, high and lingering fragrance.

 

From the first steep, the tea liquid is very tasty; the taste is delicate and full, rich but not irritating. There is a bit of bitterness in the middle of the steeps, but it will dissipate soon, and the rock sugar is significantly noticeable in the later steeps. After drinking, the tea aroma lingers in our mouth with endurance sweet aftertaste. Bulang teas are supposed to get more aromatic with age and have a high collector value. This Bulang Cha Wang 2014 is proof enough.

Recommend Brewing Method

Cup Method

Chinese Gongfu Method

Teacup: 12oz / 355ml Gaiwan: 3.8oz / 110ml
203℉ / 95℃ 203℉ / 95℃
5g Tea 8g Tea
Brewing time: 3 - 5 mins 13 steeps: rinse, 8s, 8s, 12s, 12s, 15s, 20s, 25s, 30s, 40s, 50s, 60s, 80s, 120s
      Rinse time is 5 seconds
Tea Garden

Bulang Mountain has a long history of tea planting. As early as more than 1,000 years ago, Bulang nation people here began to grow tea. Bulang Mountain Ancient Tea Garden includes a number of pollution-free alpine forest areas, of which Banzhang and Lao Man'e are the most famous. The soil here is fertile, sunny, and rainfall is abundant. The average annual rainfall is about 1300 mm, and the annual average temperature is 18 ℃ ~ 21 ℃. Furthermore, Bulang Mountain tea is a green and healthy ecological tea that is free of chemical fertilizers and pesticides. Therefore, it is very popular among tea lovers.

tea trees

tea trees

Origin

Bulang Mountain sits in Menghai County of Xishuangbanna, Yunnan, and is a famous area of pu-erh production. This mountain houses the largest concentration of ancient tea trees within a 100,000-hectare area.

The mountain rolls and stretches across Menghai, with deep valleys cutting through hills that can reach up to 1216 meters on average, with the highest point, Sanduo Peak, rising almost 2100m above sea level. Bulang Mountain experiences a subtropical monsoon climate, with abundant sunlight and rainfall of about 1374mm per year, and the average temperature between 18 and 21℃. There is little risk of frost here, and the season for it is also short; during the spring and winter a heavy fog blankets the mountain, while the summer and autumn months are often overcast and rainy.

Map of Yunnan,Bulang Mountain

Tea Bush

Native to Menghai County in Xishuangbanna, the Menghai large-leaf tea species was rated as the most improved national variety in 1984. It grows up to 7m tall in the wild with bold green leaves noticeably larger than more common varieties, and the buds of this species are yellowish-green and coated in fuzz. The leaves are high in phytochemicals, with one bud and two leaves containing 2.3% amino acids, 32.8% polyphenolic compounds, 4.1% caffeine, and 18.2% catechinic acid. Because of this, pu-erh tea made from this species is high in quality, rich yet soft in taste, and maintains a full-bodied essence.

Menghai large leaf tea tree species

History

Pu-erh is one of the oldest types of tea in China with a history stretching back over 1700 years to the Eastern Han Dynasty, when the tea was called Jing Cha. It is named after the town of Pu’er in Yunnan province, which was originally the early trading center for this tea. In early history pu-erh was used as a bartering currency in southwest China, with the famed Cha Ma Gu Dao, the Tea Horse Road, being built for the purpose of transporting this tea through the Himalayas to other countries and areas in Tibet.

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