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2023 “Cang Xiang” Bulang Gushu Shou Pu’er Tea Coin (2023 Spring)

2023 “Cang Xiang” Bulang Gushu Shou Pu’er Tea Coin (2023 Spring)

Menghai Da Zhuo Tea Co.

Type
Shou Pu'er
Origin
Bulang Mountain, Menghai County, Xishuangbanna, Yunnan Province, China
Cultivar
Camellia sinensis var. assamica (Yunnan large-leaf variety)
Elevation
1700 m
Steeping instructions
Water Temperature: 100˚C / 212˚F. Rinse: Rinse for 5 seconds before the first infusion. Gongfu style: 4g : 100-120ml. Steep 30s for 3 infusions, then adjusting the steeping time each round based on desired intensity. Western style: 4g : 400ml, 2min + 1min per infusion Boiling: 4g : 800ml, 2min + 1min each time
Description
A bold, full-bodied Bulang Mountain Gushu shou Pu’er that highlights Menghai’s signature depth—thick, sweet, and built for long, satisfying sessions. Made from early spring (April 2023) Yunnan large-leaf material, this tea starts with naturally strong inner substance, which is exactly what Menghai leaf is known for. It was then fermented in 2023 using traditional shou Pu’er processing, allowing the tea to develop a steady aged aroma (chen xiang) while keeping the cup clean and sweet. It’s pressed into 4g coins for convenience: one coin per brew, no prying or weighing needed. The dry leaf looks robust and complete: clear, hefty strips with a brown-red glossy finish and visible buds. Brewed, the liquor turns a bright, red-amber tone. The aroma opens with an inviting sweetness, then expands into ripe fruit notes and a subtle forest-like depth. On the palate, it’s dense and satisfying, with a thick body, clear sweetness, and a smooth, rounded texture. The sweetness feels “fruit-sweet” rather than sugary, with a soft silkiness through the middle of the sip. The aftertaste returns sweet and steady, and it stays flavorful across many infusions. It’s an easy everyday shou for office, travel, or whenever you want a comforting cup.

Shipped in January 2026

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