Powerful and overwhelming traditional Bulang Sheng pu-erh with very dark, smoky profile.

Old school processing, which is almost impossible to find nowadays, makes this tea something unique.

When tasting this tea you will find: smoke, fireplace, camphor, menthol, “tiger balm”, honey, bitter herbs, wet wood and incenses.

Aftertaste is sweet and long lasting. Energy: invigorating and warming.

Tea was harvested in Bulang Shan during 2005 spring and stored as mao cha till 2013 when my friend, puerh specialist, sold this tea to be pressed under brand He Qing Xiang – butique pu-erh shop in Jinghong.

He sold all maocha but after pressing he took (in settleent) few cartons of brand new cakes.

* cakes sold now in the He Qing Xiang shop in Jinghong are slightly more expensive comparing to our pricing.

Origin: Bulang Shan, Menghai Yunnan, China.

Vintage/Harvest: Spring 2005, pressed in 2013

Tea vartietal: Camellia Sinensis var Assamica

Tea trees age: old trees, probably gushu


Temperature of water and amount of leaves: 100 C 5-7g/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 5-10 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, Whole cake 357g, 10 g, 50 g, 100 g


  1. paullichtenstern (verified owner)

    Solid tea, little pricy.

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