Bu Lang in Meng Hai is known for a strong, intense character, with pronounced bitterness that turns fast into a powerful hui gan over a dense, energetic body; this tea is made from its leaf. The "Chang Tai Hao" is made from wild-growing leaf, so expect a less uniform, more individual character than plantation tea. After years of natural storage in Guangzhou, Bu Lang sheng like this may show a deeper, more mellow side, though results depend on how it was kept. ChangTai's 2004 "Chang Tai Hao - Ye Sheng Ji Pin - Bu Lang" (Wild Premium - Bu Lang) comes as a 400g cake of sheng (raw) puerh.
Tea Profile
At a glance: 2004 · Sheng (raw) puerh · 400g cake · ChangTai Tea Factory
- Compression & dry leaf: The leaf is compressed into a 400g cake. Look for well-formed threads in the dry leaf.
- Liquor: In the cup it is typically amber to orange-amber for sheng of this age.
- Taste: The first steeps are mellow and fresh, with some bitterness and some astringency. The middle infusions are sweet and rich.
- Mouthfeel & body: The texture is thick and mellow.
- Aftertaste: It leaves a strong hui gan and easy salivation.
- Best for: improving your tea experience — worth reaching for once you have moved past being a first-time puerh drinker.
Brewing Guide
Water: 100°C (212°F), fully boiling.
- Preheat the vessel; add around 5g per 100ml.
- One rinse to open the leaves, then a covered rest of about 10 minutes.
- Steep 10–15 seconds at first, adding ~5 seconds per round.
- Always pour out completely into a fairness cup before drinking.
- Keep steeping — sheng rewards patience with many rounds.
These are guidelines to start from, not rules to obey. Experiment with your pour, your pace, and the season; the same leaf tastes different on a rainy day. The goal is the skill to brew it well whenever, wherever.
Storage
Give it air, coolness and dryness; keep it out of the sun and clear of potent odors (spices, smoke). For multi-year aging, paper or unglazed clay lets the tea breathe in a way sealed plastic never will.
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.
