About 2017 Bulang Mountain Ripe Pu-erh Tea Cake 357g

This 2017 Bulang Mountain Ripe Pu-erh Tea Cake is made from tea leaves sourced from the Bulang Mountain region in Xishuangbanna, Yunnan. Processed using traditional ripe Pu-erh fermentation, the tea was pressed into cakes and aged under dry, stable conditions. Over time, the fermentation character has softened and integrated, resulting in a mellow, smooth, and well-balanced profile that is suitable for daily drinking and further ageing.

Appearance & Taste

2017 Bulang Mountain Ripe Pu-erh Tea Cake 357g

The tea cake is evenly pressed, with clearly defined leaves in deep brown and reddish-brown tones, accented by a small amount of golden-brown buds. The brewed liquor is deep reddish-brown and glossy. On the palate, it offers a distinct rice-soup-like smoothness, layered with gentle grain sweetness and warm woody notes. A subtle floral nuance typical of Bulang Mountain material appears quietly in the background, followed by a clean, lingering sweetness.

Taste: Chen, Earthy, Floral, Sweet, Woody

Brewing Guide

Tea Cup

2 teaspoon(s)

100°C (125ml)

3-5 mins

Enjoy!

Glass

4 tsp

100°C (250ml)

3-5 mins

Enjoy!

Teapot

8 tsp

100°C (500ml)

3-5 mins

Enjoy!

Kongfu Style

Use boiling water. For gongfu-style brewing, rinse once and steep briefly for the first infusions, gradually extending. For Western-style brewing, steep 2–3 g of tea for 3–5 minutes.

Origin

The tea comes from the Bulang Mountain tea region in Xishuangbanna, known for tea material with a strong internal structure well suited to ripe Pu-erh fermentation and long-term ageing.