The leaf comes from Bu Lang in Meng Hai, which is known for a strong, intense character, with pronounced bitterness that turns fast into a powerful hui gan over a dense, energetic body. The "Bu Lang Shan" is made from wild-growing leaf, so expect a less uniform, more individual character than plantation tea. Aged Bu Lang sheng can turn smoother and woodier over time, but storage makes a big difference. From LiuDaChaShan — a 2005 sheng (raw) puerh cake in the Bu Lang Shan - Ye Sheng Cha - Te Ji line.
Tea Profile
At a glance: 2005 · Sheng (raw) puerh · 357g cake · LiuDaChaShan
- Compression & dry leaf: The leaf is tightly compressed into a 357g cake. The leaf itself shows neat, tight threads.
- Liquor: Expect a clear liquor, typically amber to orange-amber for sheng of this age.
- Taste: The first steeps are fresh, with a strong bitterness. As it opens up, the taste turns sweet.
- Mouthfeel & body: The texture is full-bodied.
- Aftertaste: After each sip there is a strong hui gan, easy salivation and a long finish.
- Best for: improving your tea experience. Take your time with it — a good choice once you are no longer a first-time puerh drinker.
Brewing Guide
Water: rolling boil, 100°C (212°F).
- Rinse teaware with hot water; use roughly 5g of tea for each 100ml of vessel.
- Give the leaves one quick rinse, then cover and rest about 10 minutes to wake them up.
- Begin with 10–15 second steeps, lengthening each by about 5 seconds.
- Decant fully into a sharing pitcher each time.
- Enjoy — good sheng keeps giving for many infusions.
Use this as a starting point, not a fixed formula. Play with pour height and speed, and notice how the tea answers in different weather and seasons. Learning to brew one tea well anywhere, anytime is the real craft.
Storage
Store in a cool, dry place with gentle airflow, out of direct light and away from strong smells such as cooking spices or smoke. If you plan to age it for years, breathable paper or clay storage suits puerh better than airtight plastic.
A Note on Appearance
Not every cake shows these, but they can occur, especially in teas with more years of storage.
- Small dark specks: tiny dark specks may appear on the wrapper or tea edges of naturally stored puerh. They are harmless and can be brushed off before brewing.
- Tea oil spots: yellowish spots may appear and can come from natural tea oils. They are not a flaw.
- Torn wrapper: small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.
