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This tea was something powerful. I opened the package and was struck by a very prominent camphor scent. This aroma was fresh and intense. I broke off a chunk and placed it into my warmed gaiwan. The aroma deepens to an all encompassing camphor with eucalyptus. I could feel this scent begin to cleanse my body. I washed the leaves once and prepared for brewing. The wet leaves reminded my of the leaves of a eucalyptus tree. This session is largely composed of cooling sensations with an underlying of wood tones. The flavor was incredibly peculiar. The brew begins as cask wood and alcohol. The term “bourbon barrel” comes to mind. The drink carries a prominent menthol and camphor flavor that fills the mouth and follows through to the stomach. The drink emits a cooling sensation that encompasses the body. The qi is quite powerful and centering. The feeling begins in the temples and encroaches upon the body as a whole. This is a very “now moment” tea. The tea sips begin with a peppery kuwei and a dripping pleasant huigan. The mouth feel is nice and lubricating with a smooth filling. The aftertaste leaves a whisp of smoke. I love the mouth action this brew brings to the table, and there is plenty of hair prickling. However, there is a heavy bitterness present in the brew, as is with all other bulang. The leaves are large and unbroken with buds and some large stems. This cake runs in line with the classic Bulang material characteristics. The sips contain nice tantalizing kuwei, a sharp swift bite, light cask wood, and finish with a lasting slight huigan. The unique part is the storage, which added the menthol and camphor like tones. This tea is a prime example of how strongly storage can affect your puerh. I would compare this to the non-Malaysian stored version of this Bulang this company offers.

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