“While the ’97 Menghai 8582 was heavy on the flavors imposed by the place of storage to the point that I felt they departed from the realm of natural tea flavors, this tea really holds onto the...” Read full tasting note
“First try with this aged puerh. Using tap water, small porcelain gaiwan, 2 grams of tea, and 60-75mL water with each infusion. Water is just off the boil. Dry leaves smell of sweet rich...” Read full tasting note
“his Henglichang Bulang tea has gotten some mention from other bloggers with widely varying opinions. Thanks to Apache, I had a chance to try a sample. Luckily, I had not read any other reviews...” Read full tasting note
“Quite mature for its age, with slight wet-storage, which doesn’t seem to manifest itself in the cup. Of course, as a person partial to wetter-storage, YMMV. The tea itself sits very firmly and...” Read full tasting note
This high quality offering from Heng Li Chang tea factory is composed of a recipe featuring a heavy concentration of buds harvested from the Bulang mountain range. The processing is done by hand and the cakes are stone pressed. The Bulang taste is evident in the tea soup, with a hint of the bitterness that the region is renowned for present in the first few infusions.
The soup is oily and thick with the slight bitterness melting quickly in the mouth leaving a long, lasting sweetness and thick aged flavour.
The (Taiwan) storage has been good and this cake is well on the way to being aged.
The later infusions lack the hint of bitterness and become thick and woody with a pronounced camphor flavour.
An excellent tea & a useful indication of what more recent good quality Bulang teas may evolve into.
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