Its leaf was grown in Bu Lang in Meng Hai, a region associated with a bold, bitter-forward character, fast and powerful in its hui gan, with plenty of tea energy. 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. Bu Lang Shan is DaYi's 2009 Bu Lang Mountain sheng: loose-structured cake with fat strong threads, sugar-like fragrance.
Tea Profile
At a glance: 2009 · Sheng (raw) puerh · 357g cake · Bu Lang leaf · Menghai Tea Factory
- Compression & dry leaf: The tea comes as a 357g cake. In the dry leaf you can see well-formed threads.
- Liquor: The liquor is yellow, clear.
- Taste: It opens mellow from the first steep. As it opens up, the taste turns sweet and rich. The flavor shifts a little from steep to steep.
- Mouthfeel & body: On the palate it is mellow. Cha qi is part of its character as well.
- Aftertaste: After each sip there is a strong hui gan, salivation (sheng jin) and a long finish.
- Best for: improving your tea experience. Take your time with it — a good choice once you are no longer a drinker new to puerh.
Brewing Guide
- Water: fully boiling, 100°C (212°F).
- How to brew:
- Add around 5g of tea for every 100ml.
- Give the leaves one quick rinse — cover with boiling water for about 5 seconds and discard. Then put the lid on and leave the leaves to open up for about 10 minutes.
- Start with 10–15 second steeps, lengthening by about 5 seconds each round.
- Pour the liquor into a sharing pitcher.
- Serve and resteep — sheng puerh goes many rounds.
- Think of this as a starting point rather than a rigid method. Try pouring high or low, fast or slow, and adapt to the season until it suits you. Brewing one tea at its best in any year, season, weather or place is a skill built over time — and that is the real goal.
Storage
Keep it in a ventilated, cool, dry spot, shielded from sunlight and strong odors (cooking spices, cigarette smoke). If you plan to age it long-term, paper or clay containers breathe better than airtight plastic.
A Note on Appearance
Not all cakes develop these — the chances simply rise with longer storage.
- Small dark specks: naturally stored puerh can develop tiny dark specks on its wrapper or edges. They are harmless and brush off easily before brewing.
- Tea oil spots: yellowish spotting can occur from natural tea oils. This is not a flaw.
- Torn wrapper: minor tears or holes in the cotton wrapper sometimes happen in storage and transit. The tea itself is unaffected.
