布朗野生乔木茶 – Bulang Wild Gushu Ripe Tea
Premium Aged Shu Pu’er Tea
About the Region
Bulang Mountain (布朗山) is one of the most rugged, revered, and historic Pu’erh-producing regions of Yunnan. Known for its ancient tea forests and powerful profiles, Bulang tea is bold, bitter-sweet, and full of presence. This 2005 wild arbor sheng reflects the robust terroir and traditional sun-dried processing techniques of the early 2000s.
Tea Details
• Type: Shu (Ripe) Pu’er Tea
• Region: Bulang Mountain, Menghai County, Xishuangbanna City, Yunnan Province, China
• Origin: 云南布朗山野生乔木茶区 (Wild Arbor Region, Bulang Mountains)
• Shape: Compressed Cake Tea (Bing Cha)
• Weight: 357g
• Harvest & Production: Harvested in 2005 from wild arbor trees, sun-dried, stone-pressed, and aged naturally
Factory: 勐海春梅茶厂 (Menghai Chunmei Tea Factory)
Tea Profile
This 2005 Bulang Wild Arbor Shu Pu’er offers a bold, powerful profile that reflects the rugged terroir of Bulang Mountain. Wild-growing tea trees infuse the brew with strength and layered complexity, while years of natural aging have mellowed its edge into a smooth, thick liquor with pronounced character and energy (茶气, cha qi).
Flavor & Aroma
• Aroma: Herbaceous and woody, with subtle floral and honey tones
• Taste: Bold and layered, with an interplay of sweetness, bitterness, and astringency
• Mouthfeel: Full-bodied and thick, offering a deep, rich brew
• Aftertaste: Lingering complexity with a strong hui gan (回甘) and cooling sensation
Storage & Aging
Naturally aged since 2005. This tea has grown smoother and sweeter while maintaining a bold presence. Continued storage in a dry, odor-free, breathable environment will further deepen its character.
Why Choose This Pu’er?
• Wild Arbor Origin – Leaves sourced from untamed, naturally growing trees in Bulang
• Aged for Depth – 19 years of natural aging for a smoother, more complex profile
• Bold Character – For drinkers who enjoy strong tea with robust energy
• Excellent Aging Potential – Ideal for long-term storage and collectors of powerful shu teas