2005 Yi Pin Gong Tuo 100gm

Product Information

This particular tuo was given to me by my good friend Gordon of the Ebay store Dragon Tea House. It was his only one and felt that I would enjoy it.

I am not a big collector of white puerh, and frankly I have only tasted a few. Nonetheless, white puerh is an interesting development in the production of puerh. White pu-erh is still a relatively foreign concept that had its inception roughly 6 or 7 years ago - this is where it becomes interesting. Since the practice of producing white puerh has only been a few years, its aging potential is yet to be determined. However, what is certain is that white puerh has created two very opposing and different opinions. Some will argue that silver bud pu-erhs are not well suited for long term aging and that the delicate white buds will lack the necessary flavor and complexity to fully age. However, others also will contend that the tender silver buds will age just fine and that the mellow white buds will actually provide an interseting palate and may even smooth out some of the rough edges. Of course the jury is still out.

The tuo is a 2005 made the Jin Bi Fang, which is a relative-ly unknown manufacturer in Yunnan. Its name Yi Pin Gong Tuo, literally the first grade tribute tuo cha.

It was quite clear that the tuo was made with great care as signs of craftsmanship were evident. It was wrapped in a handmade high fibrous cotton paper where it was then hand signed and hand stamped. Certainly not a massed produced tuo.

The tuo itself had no peculiar odor other than a very faint floral scent. It was a joy breaking up the tuo when compared to the many others. As some of you know, some tuos are infamous for being on the hard sidem and for some, this is an understatement. However, this tuo was quite different. In fact, I didn't need to use any tools as the tuo easily broke apart with nothing more than my hands.

Brewing Parameters


Water-Bottle spring water, generic brand. Source of water Lafayette Springs, WS

Amount – 5.1g

Water Temp - Boil then cooled for 5 breaths

Method - Gongfu

Brewing Vessel - Yixing Teapot 150ml

Infusion times
1-15s
2-12s
3-30s
4-60s


Impressions



As you can see, I purposely let the water cool for 5 breaths which generally is a bit more for puerh. Understanding that the tuo is still a "white" tea, I was careful not to shock the tender leaves as scorching water would certainly do. The liquor was beautifully clear and reminiscent of a light roasted high mountain wulong.

There was the pleasant aroma emanating from the fair cup which at first I could not easily define. However, after a couple of sniffs it finally struck me that what was wafting up from my sniffing cup was vanilla - not just a hint but a considerable amount. This had a very soothing and calming effect on my mind.

The liquor was unquestionably sweet and infused with the essence of vanilla. It had a wonderful viscosity and a playful acidity which kept things moderately active. The huigan was nice, but the throat feel was not very lasting.

Spent Leaves



Nice healthy young buds


Final Thoughts

For some, these notes might be pleasing, and in fact it was a nice pleasurable brew. However, one important element was lacking - it did not taste or resemble a puerh tea. I drink puerh because I love its taste. If I wanted to drink an oolong, I would of gladly made some. Furthermore, I have never tasted a young puerh that had any notes even resembling vanilla. I can see why some in the puerh world do not consider this type or puerh appropriate, and I will also have to agree. After 3 years of aging, the liquor was still quite green with no maturing notes that one would find in a da-yi "big leaf" puerh.

However, to be fair, this is not to suggests all white puerhs are indicative of this tuo. In fact, the others that I have tasted were not as delicate or as oolong-y as this one. I don't know if its uncharacteristic profile is due to the 3 years of aging, and the silver leaves just aren't able to transform; or if its the buds themselves or perhaps a combination of both. I suggest you try and make up your own judgments.

On a better note, I actually broke up the entire tuo and took it to work as I truly loved its vanilla, green tea quality and felt it would be a good office drinker.

2006 6FTM YiWu Millennium Ancient Arbor Beeng Cha

Product Information

The product is said to be composed of pure Yi Wu mountain Spring material taken from the mountain's ancient tea trees. In addition, the cake is said to be special as the raw material is purely Yi Wu old-growth tea trees. Furthermore, the leaves are said to be sun dried which are subsequently hand arranged on the face of the cake making this cake exceptionally beautiful. For more information about YiWU Mountain please read previous post. For further information about the 6FTM Factory

Initial Impressions

Other than the leaf arrangement, (which only went face deep), I had noticed that the leaves are some what long and are more reminiscent of Autumn than Spring leaves. Furthermore, it was difficult for me to locate any buds, which in my humble opinion, is somewhat unusual if it is a Spring cake. On a better note, the cake did smell fantastic with no smokiness.


Brewing Parameters

Water - Bottled spring water.

Source of water - Frontier Springs, PA

Amount – 5.3g

Water Temp - Boil then cooled for 3 breaths

Brewing Method - Gongfu

Brewing Vessel - Yixing Teapot 150ml

Infusion times

1-15s
2-12s
3-25s
4-35s
5-45s

First Infusion

Aroma - The aroma was full of floral and honey notes albeit disappointingly weak. There were no notes of rubber or smoke that sometimes will find their way into a new puerh.

Taste - Very pleasant taste. However, not very lasting. Somewhat flat with no astringency. Very little if any chayun. A nice pleasant oolong-y after taste.

Second Infusion

Aroma - Very consistent from the previous infusion. Notes of raw sugar with slight hints of dried grass.

Taste - I was hoping that the second infusion would present to be more active, but unfortunately, there was no increase in chayun. The liquor is exceptionally flat with very little acidity. There appears to be a bit more astringency this time. The liquor is still pleasant with the same previous interpretations, but somewhat lifeless.

Third Infusion

Aroma - Still again, no variation, but what is good in this tea is all weakening.

Taste - More grass, with a tad more astringency. Still no activity or chayun. The lingering palate, again, is one reminiscent of a non-roasted oolong.

Spent Leaves



The leaves just do not appear to be wild arbor. Of course it is difficult to tell visualy but it has been my experience that wild arbor leaves are much more robust. These leaves are somewhat flimsy with very shallow ribs.

Final Impressions



As you can probably surmise from my notes, I did not like this tea. It did have its moments, but for the most part this tea is a very poor example. The taste nor mouth feel were reminiscent of YiWu or wild arbor as their was just no activity, chayun or huigan. The later infusions were for the most part just like the first three, but just weaker. Of course the price of the beeng is somewhat on the lower side for ancient arbor puerh, but what chaps me the most is that this was the beengs most prominent claim. It is my humble opinion that this beeng is trivially composed of YiWu ancient arbor if any. I wonder if the factory had chosen to hand arrange the cake for this reason as it would be its only high point. I was just getting my hopes up I guess as I already knew that a beeng of this price would not be what it is claimed to be. You can't blame me for trying!

Mengyang Guoyan "Gu Hwa" Sheng Lao Banzhang Beeng Cha 400g

Lao Banzhang

Lao Banzhang Mountain has been long revered for its ancient tea forrest, which considered by some to be the strongest pu-erh avaliable, both in qi and in taste. Of course these qualities are what makes a great pu-erh, and as a result Lao Banzhang has a tremoundous following. Most puerh collectors will agree that no collection is complete without Lao Banzhang. Collectors will pay an exuberant about of money to have them and no doubt make them the corner piece of their collection.

This love affair with Lao BanZhang is one of the reasons why Lao Banzhang is one of the most marketed and mislabled products on the market today. For example, if you scan pu-erh vending sites, you may come across a beeng which claims to be a geniune Lao Banzhang product selling for $16 USD. The uninformed collector, hearing of all of the good things about Lao Banzhang will of course decide to buy a beeng believing they have just purchased a pure single estate Lao Banzhang. However, the reality of the matter is what they really bought was a beeng which may only contain 10% of Lao BanZhang in a blend. How can I be so sure that a $16, $17 or even $20 beeng are a blend and not a pure single estate without tasting it? Simple, just do the math. Currently, Lao Banzhang maocha is selling for 1500 RMB a kilogram or $203.00 USD for spring maocha, slightly cheaper for "Gu Hwa" or fall harvest. The price is justified due to the fact that only 10 tons of Lao Baozhang leaves are available each year for puerh, of which mind you, 30% will be useless material. What does this mean? IT MEANS THAT THERE ARE ONLY 7 TONS OF BOTH SPRING AND FALL MAOCHA FOR COMPRESSION

Product Informtion

Now for some of you, MengYang Guoyang needs no introduction. Ms. Dong, formally of the MengHai Factoy has taken the Pu-erh world by storm. Her products are being praised for their quaility, consistency, and affordability. For further information about Mengyang Guoyang please refer to my previous post Mengyang Guoyan Factory.

This particular example is "Gu Hwa" production. This means that the leaves are of the fall harvest and therefore slightly cheaper than spring harvest of which are said to be harvested from ancient growth trees. Fall harvest maocha has different characteristics from that of a spring harvest, the most noticable of which is that the maocha is less bitter. The leaves are also generally much larger than that of the spring harvest.

Initial Inspection -

From my initial review of the maocha it can be suggested that the leaves were not heavily rolled during the maocha proccess as they are nice "striped" leaves. The maocha has a nice floral and musky scent. The leaves have a considerable amount of down on the underside of the leaf. Ususally a good sign that the prescription contains ancient tea trea. The compaction is light; clearly stone mold pressed.

Brewing Parameters

Source - Dragon Tea House (Ebay Vendor)


Water-Bottled spring water.

Source of water - Frontier Springs, PA

Amount – 5.2g

Water Temp - Boil then cooled for 3 breaths

Brewing Method - Gongfu

Brewing Vessle - Yixing Teapot 150ml

Infusion times
1-15s
2-12s
3-16s
4-17s
5-26s
6-38s
7-60s

First Infusion

Aroma

The aroma was pungent which did not dissapate easily. It was floral and musky which remained constant in the sniffer with very little variation.

Taste

From the very first sip, my taste buds where awaken. This was a nice active tea with excellent huigan. Very woody with floral undertones. Silky viscosity with long lasting finish.

Second Infusion

Aroma

Still floral with more honey this time. The pleasant musk keeps the sweet aromas in check. Still very little variation as it cools.

Taste

The bitterness is starting to assert itself which seems to be most active on the sides of the tongue. There is a nice warm filling in my throat long after the swallow. More huigan this time.

Third Infusion

Aroma

The aroma is starting to balance. There is a fantasic woodiness almost reminscent wood dust. The huigan is still quite active. More salivation this time. My mouth and tongue are now both being affected by the liquor. The warm feeling in my throat is still present. There appears to be a hint of berry this time. Very interesting palate.

Spent Leaves



The leaves appear to be of the Gu Hwa harvest in that they are large. They do appear to have nice veins and a hearty texture. Nice and healthy.

Overall Impressions

The beeng faired will with other Lao Banzhang that I have tasted. It had an excellent huigan with a profound woodiness. Oddly, the liqour had an aged feel and taste to it. The subsequent infusions were all flavorful with with hints of berry, mint and camphor. Although this beeng is expensive it is considerably cheaper than other Banzhang out on the market; especially spring harvest Lao Banzhang. It should age nicely.

2004 Nan-Jian First-Batch "Zhai Zhi Po" Beeng, Uncooked 145g

Product Information

This mini-beeng is Nan-Jian Factory's first release of the Zhai Zhi Po xiao beeng, and due to its subsequent success Nan-Jian has decided to produce the Zhai Zhi Po series as part of its regular lineup.

The mao cha from the Zhai Zhi Po region are different from the more popular and more known big-leaf tea trees that are found in Yunnan in that the leaves are considerably smaller due to the region's high elevation. As a result, the pu-erh industry has appropriately labeled these trees as "small-leaf arbor".

Although in my opinion, this mao cha makes great pu-erh its use is not without protest. In fact, there are on-going debates within the pu-erh community as to whether the Zhai Zhi Po can truly be considered pu-erh as it is not composed of big broad leaf type tea leaves. I encourage you to make your own judgment :)

Initial Impression

Having aged almost 4 years, the leaves are know starting to show signs of age. The leaves are turning a moderate brown with flecks of beige and give off a pleasant aroma which is sweet, with a delicate hint of tobacco.
When I pried the leaves from the beeng they seemed to have broken off without virtually any effort. The leaves are undoubtedly smaller than broad leaf.


Brewing Parameters


Water-Bottle spring water, generic brand. Source of water Lafayette Springs, WS

Amount – 5.2g

Water Temp - Boil then cooled for 2 breaths

Method - Gongfu with 1 wash

Brewing Vessel - Yixing Teapot 120ml

Infusion times
1-15s
2-12s
3-16s
4-19s
5-27s
6-35s


Tasting Notes

First Infusion

Aroma - The aroma was floral and smelled very sweet as it cooled in the sniffer. A very "tea" smelling liquor and not the quentiessential pu-erh nose that we have grown to love.

Taste - A very mellow brew with hints of grass and wood. The after taste was quite sweet with a bitterness that does not resonate until after the swallow.

Second Infusion

Aroma - There appears to be more woody notes laced with raw beans and grass; interesting. The floral notes seem to off set any vegtal however.

Taste - The wood notes are quite assertive now; the bitterness is a nice compliment to the sweetness which appears much stronger this time. The liquor is strong which seems to affect the sides of my tongue, though not intimidating. Although the liquor was quite thin, it still had a nice lingering taste.

Third Infusion

Aroma - It appears to have even more of the vegtal and raw beans this time; pleasant. The woody notes seem to be fading but still noticeable. Still very nice and fragrant.

Taste - Nice and sweet, the bitterness is still pleasant which is keeping things active. Interestingly, there appears to be a flutter of fruit at the finish in this third infusion. I was not expecting that.

Wet Leaves


The leaves are a fraction of the size of big broad leaves.

Overall Impression

I enjoyed this pu-erh. Although not as robust and lasting as others I have tasted. All in all it was a nice brew. It almost had a oolong quality to it. The liquor was not as penetrating, both in aroma and in depth, as I had hoped, it still was quite refreshing. It did have its moments and the only major weakness that I could assign to it was that its flavors did dissipate quite fast in the subsequent infusions. It was a flavorful cup while it lasted.

1993 Wild Leaf Shengpu Aquired by Red Blossom Tea Company

Product Information

This aged Mao Cha is said to be a 1993 Wild Ancient Leaf Shengpu. Interestingly however, Red Blossom does not know the growing region or really any useful information other that it is said be made of ancient tea trees leaves from Yunnan province.

Although Red Blossom is ambiguous about this sheng's history they do know that about seven years after harvest, the tea was acquired by a family friend and brought to Guangzhou to be stored at his tea house and only then was subsequently purchased by Red Blossom in 2006.


Initial Impressions


Before reviewing this tea, I had read some of the tea tasting notes that were kindly sent to me by others who also tasted this particular tea. Other tasters had suggested that the tea had a pleasant "spice" aroma in its dry state. I must admit that there seems to be a flutter of what appears to be the slightest hint of clove and/or spice which were then wrapped in an overwhelming aroma of beets. In fact, this is what I will define the dry leave aroma as - spiced beets.

It is virtually impossible to tell from the dry leave (well at least for me) if its claim of being Ancient Arbor is indeed the correct one. What I can suggest however is that the color and feel of the leaf does correspond to that of a sheng of the designated age. Furthermore, IMHO, I believe that the leaf may have been stored in a mild-wet environment before Red Blossom had acquired it. I feel comfortable in making this assertion due to the appearance of the leaf and the exceptionally "damp" aroma. Although most of my familiarity with aged pu-erh are with aged beengcha, Zhuancha and Touchas, the leaves do not have the same "aged slickness" as the aforementioned when dry aged. Of course it could be that the lack of it in its appearance could be the result of it being Mao Cha, but even so, I consider it suspect when suggesting that it is dry stored. I also found some sort of aged mold on few of the leaves which can be indicative of a wet stored environment. Lastly, the leaves have an overwhelming organic aroma with virtually no nuances and variation. Although this of course can be normal to aged pu, IMHO the aroma is more reminiscent to that of wet-stored pu-erh. This said, I do believe that it is important state that Red Blossom never made the claim that it is dried stored. It is only my own personal judgment.

Brewing Parameters


Water-Bottle spring water, generic brand. Source of water Lafayette Springs, WS

Amount – 4g

Water Temp - Boil then cooled for 2 breaths

Method - Gongfu with 1 wash

Brewing Vessel - Yixing Teapot 120ml

Infusion times
1-15s
2-12s
3-16s
4-19s
5-24s
6-35s
7-40s
8-50s


Tasting

First Infusion

Aroma - The aroma was quite woody and earthy with a flutter of camphor. Unfortunately, there was no development when it cooled.

Taste - The camphor aroma carried itself into the liquor. It was more bitter than I thought it would be for being aged. It was indeed thick with a nice viscosity.

Second Infusion

Aroma - There appears to be the same notes as previous, however, with a more subtle sweetness. Slight buttery notes as it cools.

Taste - More sweetness this time and the bitterness seemed to have waned some.
The liquor is still nicely thick which a lingering finish which seems to coat the throat. The woody notes seem to be everywhere.

Third Infusion

Aroma - The aroma is the same, however, with touch of dry grass this time. The The camphor seems to be really asserting itself.

Taste - The sweetness is the same with no bitterness. The camphor notes are still very present. The wood notes seem to be the predominate flavor this time. This said, it appears that the flavors are more bright this time.

Spent Leaves


There is not much to say about the leaves other than I do believe there is a blend of different types and that I can not tell conclusively that they are wild arbor. Although, their appears to be some robust leaves which could prove to be wild arbor, but even this can be misleading. This said, it is possible that they are wild leaves sense they are 1993, and in 1993 wild leaves were not as difficult to acquire as they are today.

Overall Impressions

It was an ok sheng, albeit there are much better examples. It created a liquor that was quite assertive with a lingering after taste - flavorful. I do not believe that the quality is very excellent, but nonetheless, it was drinkable. It would be comparable to a mediocre wet-stored sheng. Thanks again Sal for sending me this sample and the many others from you that have found their way to my mailbox! !

Update

Hello fellow pu-erh enthusiast,

As some of you are aware, it has been almost one month since my last posting. However, I would like to inform you that my blog is not "dead". I have started my PhD program, and consequently it has taken a considerable part of my time. For all of those interested, plan to post something new this weekend so please check back.
---------------------------------------------------------------------------------
*UPDATE* As stated previously, I intened to have a new post on the weekend. However, my camera went belly up and is getting fixed. ARGHH! Will post as soon as it get it back from the shop which shouldn't be much longer.

Bill

2001 XiaGuan CangEr Tuocha 250g 'First Edition'

Cangshan Mountains

Product Research

In 1959 and then again in 1979, the XiaGuan Tea Factory had produced an ultra high grade tuo to celebrate the 10th and 20th anniversaries of the establishment of the Peoples' Republic of China. The CangEr Tuocha, so cleverly named for the Cangshan mountains and the ErHai Lake that beautify Dali's landscape. This particular tuo was first specifically produced to present as gifts to visiting foreign dignitaries and as a special purchase for the Chinese people as a way to commemorate each occasion.

However in 2001, Mr. Kuo of the FeiTai Company which produces the XiaGuan "FT" Brand for export to Taiwan had commissioned XiaGuan to once more produce the CangEr tuo in accordance to the original 59' and 79' recipe.

XiaGuan, noticing the popularity of the 2001 CangEr tuo decided to continue its production, however the subsequent productions years, were not ordered by Mr. Kuo.

Interesting TidBit

It is said by some around the tea kettle that Mr. Kuo was a gangster member who fled to China's Mainland as a consequence of being on Taiwan's Wanted list and later founded the Fei Tai Company.

Initial Impressions

It is quite obvious that the tuo's leaves have slightly aged to some extent; the leaves give off a wonderfully strong aroma. It is very evident that silver buds are part of the recipe as they are clearly visable.


Brewing Parameters


Water-Bottle spring water, generic brand. Source of water Lafayette Springs, WS

Amount – 4g

Water Temp - Boil then cooled for 2 breaths

Method - Gongfu

Brewing Vessel - Yixing Teapot 120ml

Infusion times
1-15s
2-12s
3-16s
4-19s
5-24s
6-35s
7-40s
8-50s

First Infusion

Aroma - A pronounced honey and floral aroma; their still seems to be greenness in the aroma.

Taste - Buttery with metallic notes; a lingering and crisp floral finish; not as thick as I would of suspected; there is a nice acidity that keeps the taste crisp and active palate.

Second Infusion

Aroma - The second infusion still has the same notes as the previous, however, the notes appear to be a bit more spicy. It is hard to peg exactly what is emanating from my sniffer cup other than a savory scent. Quite interesting.

Taste - The liquor has become somewhat sweet with a slight hint of tobacco this time; the bitterness seems to be diminishing, however I can still feel the residual effect on my tongue. The viscosity seems to be somewhat on the thinner side; there appears to be a slight citric zest in the finish.

Third Infusion

Aroma - It appears to be as the previous with variable differences, however, this time there appears to be a hint of mint.

Taste - The taste is consistent but has become more savory. The liquor has sadly become quite flimsy. Although it the flavors are quite nice, it is quite dim. I can only equate it to drinking a soda with no carbonation.

Spent Leaves




It appears that the leaves are nice tender spring plantation leaves. They appear to be quite healthy an consistent with the recipes claim of 1 and 2 grade leaves.


Overall Impressions

The CangEr tuo was flavorful, however the thickness of the liquor was disappointing, and at times I felt I was drinking flavored water instead of a supposed rich and slightly aged pu. Although it did have a slight aged feel to it, it was not as significant as other tuos which I have in my collection that are even younger. Only the first 3 infusions were lively. This said, I am not ready to say "NO" just yet to this tuo as I did enjoy its flavors which frankly IMO disapated quite fast in the subeseqent infusions. However, I believe that adding more leaf next time might remedy to some extent some of its deficiencies.

It is my understanding that many out in the pu drinking world have debated whether or not the price of the 2001 CangEr iS worth the price; on this particular occasion, sadly I must say no. I did expect more from the infamous 2001 CangEr Tuocha. Perhaps in a couple of years, my mind will change.

Sources:

Photo - english.cri.cn
Email exchanges from Houde Asian Art
puertea.info.com

2005 Private Reserve Yiwu Arbor Pu-erh Tea Brick

This Private Reserve was produced by the Yiwu Longma Tea Co. Ltd. in 2005. It is labeled as a "kilo" tea brick since it is an astonishing 870g. It is said to be composed of pure wild arbor from the YiWu mountain, claiming that it is one of the most authentic representations of a wild arbor pu on the market today.

One interesting note about this particular zhuancha is that the brick is not accompanied with a nefei or wrapper. I have surmised two possible theories for why this can occur 1) As a Private Reserve batch, it is possible that the brick was produced for a vendor who was subsequently going to to add their own identification marks later but didn't for some reason. 2) The Longma company decided not to add them as away of being more cost effective. Cotton paper with specialized print can become very expensive for a small factory. However, your guesses are as good as mine. Nonetheless, it is definitely an interesting find since I have never tasted a shupu that is made of YiWu wild arbor.


Initial Impressions -

The leaves were were large and bold. I can assume that they are Autumn leaves from their general size. Typically, Autumn leaves are the largest of the harvest seasons. They are not heavily rolled or masticated from the wòdūi process, and in fact, you can literally see intact leaves which is quite interesting for a shupu in my opinion. Furthermore, the leaves seem to have been pressed in a traditional "handmade" manner since the leaves can be separated easily and are not heavily compacted.

Brewing Parameters

Vendor - Puerh Shop

Factory - YiWu Longma Tea Factory


Water - Bottle spring water, generic brand. Source of water Lafayette
Springs, WS.

Amount – 5.9 gm

Water temp - Boil

Method - Gongfu/2 washes

Brewing Vessel - Yixing Teapot 150ml

Infusion times
1-15s
2-12s
3-20s
4-25s
5-33s
6-41s

Tasting Notes

The first thing that I had noticed was that the liquor was quite smooth and mellow with an aged feel to it. It had a light camphor and woody taste, which lasted quite long on the palate. Quite soothing.

In my humble opinion, it tastes more like an aged semi-ripe pu than a shupu. This of course was definitely a surprise.

The liquor was quite silky and thick which coated the throat nicely. The lasting flavor emanated from my mouth and nostrils long after the swallow; very unusual for a shupu.

The subsequent infusion became peppery which really brought out the camphor and wood notes.

The liquor was crystal clear and a beautiful amber which did not change much after multiple infusions.

Spent Leaves



As you can see, the leaves are quite intact for a shupu. As stated above, my inclination is that they are from the Autumn season.

When you handle the leaves with your fingers, they seem to be quite strong and not easily torn. This could suggest that the zhuancha is a made of bolder leaf such that of a wild type. Of course it is difficult to suggest with complete certainty that the leaves are wild arbor, but the thick leaves do lead me to believe that it is a great possibility.

Overall Impressions

This shupu was an interesting find. In my opinion it is definitely a wonderful example of the potential of shupu. The liquor was quite subtle, yet had enough complexity to keep your interest throughout the session. As a result, the session did not become blasé which can happen with many shupus on the market

2007 MengYang Guoyan Star of Bulang 357g

Ancient Bulang Tea Proverb

"If we leave the gold, you will spend it.If we leave the ox, it may die.We must leave the tea trees so they can grow and provide.You should not let others take the tea trees.You should protect the tea trees like you do your life, and never let them out of your control." - Author Unknown

Product Research

The Star of Bulang is a mid-range pu-erh cake by MengYang Guoyan. It is the sister cake to the "Dragon of Bulang" which one of the company's premium Bulang offering. Although both are made of Bulang Mountain material, Guoyan claims that the Dragon is entirely made of wild arbor leaves, while the material of the Star is a composite of both plantation and wild arbor. Nonetheless, the Star of Bulang is made of first-flush spring material which undoubtedly should make this tea cake special.

I'm sure many of you are well versed on Bulang Mountain pu-erh, however, for those of you who are not, Bulang Mountain is another important pu-erh producing area located in MengHai county, Yunnan. Although it is not part of the original Six Famous Tea Mountains, it is no less important. If fact, Bulang offers pu-erh drinkers a fantastic selection of tantalizing teas that no doubt are part of many tea collections, including mine.

Bulang sits on the border of China and Burma. Its has an

elevation of 1,700 meters ASL, which makes this mountain one of the highest. Bulang Mountain contains roughly 9,500 acres of ancient tea gardens that are maintained and cared for by the BuLang Chinese minority, which have populated the mountain for more than 1,000 year.


Initial Impressions

The mao cha appears to be spring material. It had a very floral aroma which lingers in the nostrils when inhaled. There was only the faintest smoke. The mao cha is not very compacted which should facilitate its aging. From first glance it appears to be of good quality tea.

Brewing Parameters

Source - Dragon Tea House (Ebay Vendor)

Water-Bottled spring water. Source of water - Frontier Springs, PA

Amount – 5.6g

Water Temp - Boil then cooled for 3 breaths

Brewing Method - Gongfu

Brewing Vessel - Yixing Teapot 150ml

Infusion times
1-15s
2-12s
3-16s
4-20s
5-23s
6-26s

First Infusion

Aroma - Profound honey and floral notes. A wonderfully thick and lingering aroma.

Taste - The floral and honey notes are carried well into the liquor. Slight hints of raw sugar and grapefruit. Intriguing aftertaste that seems to linger for awhile. Great acidity and viscosity.

Second Infusion
Aroma - The floral and honey aroma is still very consistent however this time they are laced in the slightest hint of natural rubber.

Taste - More bitterness and a very active palate from the nice acidity. The liquor is now very sweet which is marrying well with the playful bitterness. There seems to be more raw sugar which lingers in the throat and nostrils after the swallow.

Third Infusion

Aroma - Again, the floral and honey remains consistent. The natural rubber that was in the second infusion seems to be present in the third. The liquor has become ultra sweet and smooth. The acidity is still keeping the palate alive exciting the sides of my tongue. The viscosity and thickness is still very present. The grapefruit is lingering in the finish. Nice!

Liquor Color - 4th Infusion




As you can see the liquor is still very bright even after the 4th infusion.


Wet Leaf



Although the claim is that it is made partly of wild arbor leaf, I could not extract an example as I really couldn't identify any. However, I am assuming that the whole leaves that I did extract are plantation which appear to be of the spring season.


Overall Impressions

As you may already know, I am becoming quite partial to Guoyan, and this example keeps me a fan. They offer a wide selection of pu-erh which are both descent in quality and reasonably priced; the Star of Bulang is no exception.

Before I evaluate this beeng, I decided to drink the 2006 Chang Tai Hao Bulang in order to have a fresh reference point of a similar quality beeng. The Chang Tai Hao became flimsy and hollow with no complexity. However, the Star of Bulang's flavors and acidity were nice and strong and active, making this beeng a good candidate for aging.



Map source: Global Mapping Intl / Joshua Project

2003 XiShuangBanna Dai Autonomous State 50-yr Anniversary Brick, 250g 'Special Ordered'

Product Research

To commemorate the 50th Anniversary of the establishment of Dai Autonomous State in Xishuangbanna, the People's State Government had commissioned the Da-Du-Gang Long-Yuan Tea Factory to produce these fine bricks in order to celebrate the states inception.

The brick was produced in 2003 utilizing spring handpicked arbor-type leaves from wild ancient tea trees in Xishuangbanna. The wild arbor trees which were plucked were all 100~500 years old. The raw leaves were sun dried following traditional methods and were not machine-dried.

The back of the wrapping paper is sealed "Long Yuan Jin Pin" (Long Yuan Superior Grade).


Initial Impressions



The brick appears that it has aged some since the last time I have sampled it. There was a pungent odor when it was initially inspected sometime back, however, it seems that this is no longer the case, but has been replaced with a slightly floral aroma.

Brewing Parameters

Water Temp - Boil

Brewing Method - Gongfu

Amount - 4.3g

Brewing Vessel - Yixing Teapot 120ml

Infusion times
1-15s
2-12s
3-16s
4-17s
5-19s
6-25s
7-50s
8 -85s

First Infusion

Aroma - Very sweet with a pronounced woody background. No smoke, faint vegetal.

Taste - No taste of smoke; no bitterness; very slight hints of butterscotch and a flutter of grass.

Second Infusion

Aroma - More wood notes, however, still very slight in comparison to other arbors. Still very sweet; the butterscotch is still lingering in the background; grass has waned; now melon and floral notes are coming through.

Taste - Nice viscosity; still slight woodiness; flutter of citrus in the after thought; ultra mellow and refreshing.

Third Infusion

Aroma - Grass is no longer noticeable; woodiness is still keeping things active.

Taste - Same as previous with variable differences.


Liquor Differential

First Infusion



Eighth Infusion




As you can see, th liquor has turned a nice amber. The color stayed quite consistant-a good sign.



Spent Leaves -



Although the prescription for this brick calls for spring arbor mao cha, in my opinion, it appears that there might be a few fall harvest leaves thrown into the mix. Nonetheless, from the intact leaves that I was able to locate, along with its arbor tasting palate, I believe it's safe to assume that it's wild arbor.

Overall Impressions

This brick is aging quite well and is exceptionally mellow. It does appear that they were made of high grade materials as the stamp on the back of the wrapper implies. However, this stands to reason since high grade mao cha did not become scarce and/or expensive until roughly 2004.

It is a really smooth and quenching drink that will undoubtedly age very well. It was hard to gauge whether the prescription was entirely made of wild ancient arbor, however, its characteristics do suggest that it is. In my humble opinion, I believe that the bricks can be drunk now.