Made from Gushu tea leaves of PA DIAN village, Bu Lang Shan town in Meng Hai county. The location is as the red word indicateed in the map below. Located in the south of Lao Ban Zhang and Lao Man Er (the famous spots).
Floral mixed with the unique tea flavor.
Obvious silver hairs and dark, long and strong tea threads.
Rich taste spreads evenly in whole mouth and deep to throat like film coating here.
Strong chaqi( I think “Cha Qi” used here is qualified enough) and long lasting mouth feeling.
Fat and thick brewed tea leave is resilient and tenacious.
Classical Bulang tea mountain spring tea.
Review based on 1 small sample:
Wet leaf: Hay/Vegetal/Unripe fruit
Respectable hui gan, mildly sweet and mildly bitter, some of the vegetal/hay flavor shows up in the tea liqour but also a little bit citrusy and floral, pleasant aftertaste stays and transforms, dry cup aroma is similar to the after taste and is particularly good-- honey + flowers.