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Front view of Sheng Bulang Buds 2023 raw Puerh tea cake wrapped in artisanal paper wrapper on a wooden stand.
Back view of the Sheng Bulang Buds Puerh cake showing traditional Chinese paper wrapping fold details.
Detailed English description and brewing guide insert card for Sheng Bulang Buds raw Puerh tea.
Sheng Bulang Buds raw Puerh tea cake styled with its official product description and brewing guide card.
Close-up texture of Sheng Bulang Buds sheng Puerh cake surface showing premium spring harvest silver tips.
Detailed profile of a stone-pressed raw Puerh tea cake displaying hand-selected uniform spring leaves.
Full view of unwrapped Sheng Bulang Buds Puerh tea cake showcasing premium unblended single-origin tea leaves.
Back view of the stone-mold pressed raw Puerh cake with distinct traditional compression indent.
Close-up detail of the traditional stone mold compression on a 2023 raw Puerh tea cake.
Macro shot of early spring raw Puerh tea leaves on the edge of a handcrafted Bulang Puerh cake.
Prying a piece of tea from Sheng Bulang Buds Puerh cake using a traditional tea needle to show uniform material.
Premium dry leaves of 2023 first flush Bulang Puerh tea placed in a white porcelain Gaiwan before brewing.
Pouring boiling water into a white porcelain Gaiwan filled with early spring Bulang Puerh tea leaves.
Delicate early spring Bulang Puerh tea leaves steeping inside a white porcelain Gaiwan.
Pouring clear and lively Sheng Puerh tea liquor from a Gaiwan into a glass sharing pitcher.
Bright, clean, and golden raw Puerh tea liquor in a glass pitcher with the Bulang Buds cake in the background.
Traditional Gongfu tea session setup featuring clear golden Sheng Bulang Buds Puerh tea and porcelain teaware.
Macro shot of wet, spent tea leaves in a Gaiwan showing the fresh, tender leaf-bottom of 2023 Bulang Buds.
Full product set of Sheng Bulang Buds 2023 First Flush Raw Puerh Tea Cake with brewed tea and teaware.
Front view of Sheng Bulang Buds 2023 raw Puerh tea cake wrapped in artisanal paper wrapper on a wooden stand.

2023 Bulang Buds First Flush Raw Puerh Cake

First-flush Bulang spring buds, stone-pressed in 2023 and dry-stored in Xi’an. Floral brightness with a structured, sweet finish.
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Tea profile

  • Tea type: Raw Pu-erh (Sheng)
  • Origin: Bulang Mountain, Menghai, Xishuangbanna, Yunnan
  • Raw material harvest: 2023 · First flush spring
  • Picking standard: One bud and two leaves
  • Compression year: 2023
  • Form: Cake · Medium compression
  • Processing: Kill-green, sun-drying and hand stone-pressing
  • Production: Custom-made for Orientaleaf · 95 cakes produced
  • Storage history: Xi’an dry storage since production

About this tea

We commissioned this tea for Orientaleaf in a production of 95 cakes.

The cake has visible silver-tipped buds. This small production uses the first picking of 2023 from Bulang Mountain. The same selected spring material runs through the cake, rather than being reserved for a decorative surface layer.

The leaves were fixed, sun-dried and hand-pressed with stone molds. After pressing, the cakes moved to Xi’an for dry storage. The result retains a young sheng character: fresh floral notes and a soft opening, followed by the bitterness and astringency that give Bulang tea its structure.

Drink it now with short infusions to explore that contrast. If keeping a cake to follow its development, revisit it periodically; future flavor depends on storage conditions.

Explore All Raw Pu-erh Tea →

Tasting notes

  • Aroma: Orchid and white blossom, fresh greens and light sweetness
  • Taste: Green walnut and green grape notes, with a light creamy sweetness
  • Body & finish: Smooth entry; noticeable bitterness and astringency followed by returning sweetness
  • Liquor: Clear pale gold to light amber

For drinkers who enjoy lively, structured young sheng. It is not a soft, fully mellow aged tea; long early infusions bring its bitterness forward.

Brewing guide

Gongfu

  • Tea / water: 5–7g / 100ml
  • Temperature: 100°C / 212°F
  • Rinse: 5 seconds; discard
  • First two infusions: 5–8 seconds each; drain promptly
  • Following infusions: 10–15 seconds for infusions 3–5, then extend gradually as flavor fades

Mug or teapot

Use 2–3g per 240ml at 100°C / 212°F. Start with 30–45 seconds, then add 15–20 seconds for later infusions. Remove the leaves or drain fully between brews.

Start with short infusions. If it tastes too bitter or drying, shorten the next infusion or reduce the leaf amount. One fresh portion can yield around 8–12 infusions, depending on strength and steeping time.

Storage

Keep wrapped in a clean, dry place away from direct sunlight, moisture and strong odors. Choose stable room-temperature conditions; do not refrigerate. Check stored cakes periodically.

About our Xi’an dry storage →

Packaging & use

Scan the QR code on the label for tea details and brewing instructions.

Session estimates use a fresh portion of dry tea each time. Each portion can be infused repeatedly.

Customer reviews

Customer Reviews

Overall rating: 5.0 / 5 from 1 reviews.

Customer photo review of 2023 Bulang Buds First Flush Raw Puerh Cake

Now, this is my absolute favorite Sheng (in my collection) I should buy another cake. Delicious. See more in my YouTube channel “my corner tea bar”

Carlos P. 5/5 Verified

2023 Bulang Buds First Flush Raw Puerh Cake

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