A raw pu erh tea made from a blend of tea leaves harvested from wild tea trees in the Bulang region of Yunnan. It offers a unique aroma profile featuring mineral and floral notes, accompanied by a subtle and pleasant bitterness. Its texture is smooth and oily with a bright golden liquor. The aftertaste is refreshing, and the endurance is remarkable; it can be steeped several times without losing its flavour.
Note: This tea cake is tightly pressed, so you’ll need a tea pick/knife to pry it.
Bulang Mountain
While often referred to as a single mountain, Bulang actually encompasses an area of approximately 1,000 km². This vast expanse is predominantly covered in dense forests, with altitudes ranging from 500 to 2,000 meters above sea level. The climate is sub-tropical, enhanced by warm, lush river valleys. Hot, dry air is occasionally interrupted by heavy downpours during the rainy summer months.
Bulang is celebrated as one of the hottest, culturally rich, and most biodiverse tea regions in Yunnan. Its cultural and physical landscape resembles that of neighboring Myanmar, Laos, and northern Thailand. The teas produced here are renowned for their full-bodied flavor and distinctive character, showcasing a robust ‘Cha Qi’ that reflects the complexity of this exotic terrain. Within the Bulang Mountain region, there are around 50 villages, most of which cultivate tea alongside other staples such as corn, sugar cane, and various fruits.
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