Produced from the same trees as our Bulang tea from previous years. As with all our new puerh teas, this is completely handprocessed. The leaves are thick and strong with a large proportion of fat buds.
The brewed tea is thick in the mouth, perhaps more thick than previous years, with a strong ku wei (healthy bitterness) that this region is famed for. This tea is not for the faint-hearted and can be brewed with roughly half the leaves one would normally use for a young puerh & quick infusion times.
400g stonepressed cake with handmade paper wrapper
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2011 Bulang Review by Sebastien
Less violent, more complex, and richer than the 2010 EOT Bulang. The finish is long and sticks to the palate, and the whole body is invaded by a kind of energy, impatient heat.
While the mouth is quickly captured by a huge but reasonable bitterness, a little something minty/citrus/herbs and a big dominant "Pu Erh" taste is delivered.
A very pleasant tasting, beautiful aromas, a big presence in the mouth, very vegetal notes combined with something more rich, in short, it is a very good tea. (Posted on 26/11/2011) -
2011 EoT Bulang Review by CM
This tea is potent, chalky and very bitter, but complex. Even in the first infusions more delicate floral, nutty and smoky flavours are noticeable, and these come through more strongly in later infusions as the bitterness softens. The soup is thick and aromatic, and the leaves easily produce a dozen or more infusions. (Posted on 14/10/2011)
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Watch out! Review by RC
This tea is strong in flavor, particularly bitterness. However the bitterness in this tea seems rather different than the bitterness that appears in some other young sheng. It is more complex and reminds me a bit of the taste of aspirin. The bitterness comes out quite rapidly so it is very important to keep the steeping times very short - start with 3 seconds and increase from there as you like (and at your own risk...ha)
Personally, while I think all of the other EoT 2011 sheng are great for drinking now, this one might be better if you let it sit for a couple of years (or more). However while there is a chance that some of the lighter sheng will just fade with age there is no chance of that with this one! It will be interesting to see how it develops.
(Posted on 14/09/2011) -
Not so strong Review by Sebastien
Less brutal than 2010, more flavoured, I really like this BuLang.
Complete review here (in french) : http://vacuithe.blogspot.com/2011/06/eot-bulang-2011.html (Posted on 29/08/2011) -
cant wait for 2025 Review by DBJ
This tea is a beast. I can't wait to see what this turns into. This tea has got potential ku wei strong complex flavors and a very intense cha qi. I would definitely advise caution when brewing now but with less leaf and short steeps it is very enjoyable. (Posted on 25/08/2011)
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Potent, potent, potent Review by the_skua
An excerpt from my blog post found here: http://tea.theskua.com/?p=606
This tea is the darkest chocolate I’ve ever had. It’s also the most brutally potent tea I’ve ever had. The infusion timing for 5g in 85mL employed to prevent over-brewing was as follows: 3s, 3s, 4s, 5s, 6s, 7s, 8s, 9s, 10s, 12s! I’ve never had a tea like this, although bulang bitterness is incredibly distinct, as it immediately reminds me of the nip of bitterness left in the 1997 Heng Li Chang Bulang. For me, the taste and texture experience on the front end of this tea is most akin to the finish on a 100% cacao super-dry, extra-dark alkaline heavy chocolate bar. Alkaline is really the absolute best word to describe this tea.
Once the potent alkalinity has been washed from the tea with almost a dozen infusions, it calms down a little and plays the role of sweet young, innocent sheng. There’s really nothing wrong with this tea, but the palate-crushing and immediate potency make it almost undrinkable at this age. Surprisingly, considering the mega-potency, this tea does not crush me with qi or caffeine. (Posted on 25/08/2011)