2013 Yiwu Raw Pu-erh cake 357g

2013 “Bulang Ancient Charm” Raw Pu-erh Tea Cake 
 
Made from high-mountain arbor material from Bulang Mountain in Menghai, this tea was pressed in 2013 and has now matured into a balanced and expressive mid-aged raw Pu-erh. While young Bulang teas are known for their strong bitterness, powerful and floral–fruity aroma, over a decade of natural aging has transformed this tea into something deeper and more refined.
 
Aroma
The fragrance is clean and settled, showing gentle wood notes, soft sandalwood, honey sweetness and hints of ripe fruit. Light orchid and dried-plum undertones linger in the cup, reflecting healthy storage and quality raw material.
 
Taste
The bitterness has eased, giving way to a thick, smooth and rounded texture.
Sweetness appears quickly and lasts long
Mouthfeel is full and saliva-promoting
Mid-infusions reveal glutinous sweetness and mellow wood notes
The tea energy is strong yet calm, showing the character of well-aged Bulang tea
 
Liquor & Leaf
The liquor is a clear orange-gold, bright and oily. The leaf is plump, soft and well-structured, showing the resilience of arbor-tree material after aging.
 
Brewing Guide
Teaware: 110–150 ml gaiwan for clarity; clay teapot for more softness
Tea amount: 5.5–7 g
Water: 100°C boiling water
Rinse: One quick rinse only (2-3s)
Steeping times:
1–3 infusions: 5–8 seconds
4–6 infusions: 8–12 seconds
7+ infusions: 15–25 seconds
Easily brews 10–12 infusions with stable sweetness and smoothness.