We really don’t know much about this tea. The person we ordered the tea from claims it comes from leaves picked in Banzhang area (you can see that information on the wrapper too) but to be honest it’s better to say it’s Bulang Shan material in general. 

Cake is big and has a number (total production was 5555pc).

We chose this tea only because of taste! 15 years of aging in Taiwan developed very interesting, matured taste profile with powerful Bulang character You will find here notes of autumnal honey, wild herbs, fireplace, some vegetal undertones and amazing camphor and menthol nuances staying in the mouth for a long time after sipping the cup.  

Bitterness is quite strong but it produces pleasant sweet aftertaste. 

Origin:  area of Banzhang, Bulangshan, Menghai, Xishuangbanna, Yunnan, China.

Vintage: spring 2004

Cultivar: Camellia Sinensis var. Assamica

Age of trees: quite old trees – Qiaomu. 



Temperature of water and amount of leaves: 100 C 5,0-6,5g/100ml.
Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, rinse the tea for 20s seconds using boiling water and afterwards pour out all the water from your pot. The process of rinsing tea leaves is often defined as a waking the tea and is very important for quality of next brewings. Main aim of waking the tea is to remove caffeine and eventual pollution from old tea aged for many years. First drinkable infusion should be very short- not more than 10-20 second. We suggest to increase brewing time for 5-10 seconds in each next brewing.

Additional information


30 g, 500g cake, 50 g, 100 g


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