Bu Lang in Meng Hai is known for intensity and weight: high bitterness up front, then a quick, strong returning sweetness; this tea is made from its leaf. 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 - Mei Hua Bing" (Bu Lang - Plum Flower Cake) is XingHai's 2005 sheng (raw) puerh, sold here as a 357g cake.
Tea Profile
At a glance: 2005 · Sheng (raw) puerh · 357g cake · XingHai Tea Factory
- Compression & dry leaf: The leaf is compressed into a 357g cake. The leaf itself shows visible buds and some stems.
- Liquor: In the cup it is clear and bright, typically amber to orange-amber for sheng of this age.
- Taste: It opens fresh and pure, with some bitterness and some astringency. Further into the session the cup stays balanced. It rewards paying attention across a longer session.
- Mouthfeel & body: In the mouth it feels full-bodied.
- Aftertaste: Look for a long finish after each cup.
- Best for: improving your tea experience. Brew it attentively and follow how it changes; a natural step up for a drinker new to puerh who wants to go further.
Brewing Guide
Water: fully boiling, 100°C (212°F).
- Warm the pot and cups, then add about 5g of leaf per 100ml.
- Rinse the leaves once with boiling water and let them rest, covered, for about 10 minutes.
- Steep the first rounds for 10–15 seconds, adding about 5 seconds with each round.
- Pour every steep into a fairness pitcher before serving.
- Serve. Sheng puerh resteeps well for many rounds.
Treat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you. Brewing the same tea well in any year, season, weather or place takes practice, and that skill is the real goal.
Storage
Keep the tea ventilated, cool and dry, away from sunlight and strong odors (kitchen spices, smoke). For long-term aging, paper or clay containers breathe better than sealed 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.
