Torta di Puerh crudo 2023 Bulang Buds Prima Raccolta

Appearance & Dry Aroma

The cake surface is covered with full, silver-tipped buds — dense with fine white down (茸毛 (Róng Máo)), the hallmark of genuine early spring harvest. The compression is firm and even, with no loose edges or crumbling. On the dry cake, the aroma is clean and fresh: light floral notes, a hint of raw green vegetation, and a faint sweetness that suggests the amino acid richness locked inside. There is none of the flat, dusty, or sour smell that indicates low-grade or poorly stored material.

Wet Leaf

Once rinsed and opened, the buds and young leaves unfurl to reveal a pale jade-green color that is consistent throughout the entire cake — confirming that the same grade of material runs from surface to core. The wet aroma shifts toward fresh-cut spring greens, light orchid florals, and a clean, slightly grassy note reminiscent of a high-quality Chinese green tea — but with the underlying structure that signals raw Puerh character. The leaves are intact and plump, with no sign of over-processing.

Liquor Color

Bright, luminous pale gold, trending toward a light amber at the edge of the cup. The liquor is visually clear and lively — not flat, not murky. This clarity is a direct indicator of the clean dry-storage environment. As the tea ages further over the coming years, the liquor color will gradually deepen toward a warm golden amber and, eventually, a rich antique orange-red.

Mouthfeel

The entry is soft and smooth — markedly gentler than you might expect from a Bulang origin tea. This is the spring bud material at work: the high amino acid content creates a texture that is silky on the front palate, with a light creaminess that coats the tongue. Mid-palate, the classic Bulang astringency (涩 (Sè)) and bitterness (苦 (Kǔ)) arrive — present, structured, but not aggressive. They build briefly, then give way to a clean, sustained 回甘 (Huí Gān, lingering sweetness) that rises from the back of the throat and continues for several minutes. Salivation (生津 (Shēng Jīn)) is active and refreshing. The overall texture, compared to wine, sits closest to a well-made young white Burgundy: bright acidity, clean minerality, light body with real structural backbone underneath.

Core Flavor Notes

• Primary: Fresh floral (orchid, white blossom), light grass, raw green walnut
• Secondary: Sweet cream, fresh-squeezed green grape, a whisper of pine resin
• Underlying structure: Light mineral, faint peppery warmth, clean vegetal bitterness that resolves quickly
• As it ages: Expect the floral notes to evolve toward dried apricot, wildflower honey, and eventually light sandalwood and dry cedar — the classic dry-storage aging arc for high-grade Sheng Puerh

Empty Cup & Finish

The empty cup retains a clean, lingering floral-sweet fragrance that persists for 5 to 10 minutes after the last sip. The finish on the palate is long and refreshing, without any harshness or dry astringency. The sweetness builds rather than fades, leaving a warm, clean sensation at the back of the throat. There is no off-note, no sourness, no storage smell — only the honest signature of good spring material stored correctly.

Body Sensation / Chaqi

Chaqi (茶气 (Chá Qì)) refers to the physical sensation — warmth, energy, or stillness — that tea generates in the body, distinct from flavor alone. For this cake, the chaqi is clean and invigorating rather than heavy. Expect a light warmth spreading from the chest outward, mild heightened alertness without the jittery edge of coffee, and a notable sense of mental clarity that many drinkers associate with high-amino-acid spring teas. Some drinkers will notice mild perspiration at the neck and temples from the third or fourth infusion onward.

• Chaqi Intensity: 3.5 / 5
• Character: Uplifting, clear-headed, mildly warming

Brewing Guide

This cake is an early spring harvest and the leaf material is inherently delicate. The single most important instruction for brewing this tea is: use boiling water, but pour immediately and do not allow the leaves to steep. Short, fast infusions are essential. Extended steeping will over-extract the young buds and push the bitterness to the foreground, obscuring the natural sweetness and floral character that define this tea.

Recommended Method: Gongfu Style (功夫茶法 (Gōng Fū Chá Fǎ))

• Vessel: Gaiwan (盖碗 (Gài Wǎn)) or unglazed Yixing clay teapot (宜兴紫砂壶 (Yí Xīng Zǐ Shā Hú)). A gaiwan is preferred for this tea as it allows full control over pour speed and temperature.
• Leaf Quantity: 5 to 7 grams per 100ml of water. For a standard 100ml gaiwan, 6 grams is a reliable starting point.
• Water Temperature: 100°C (full rolling boil). Do not use cooler water — it will flatten the flavor and fail to activate the full aromatic range of the leaf.
• Rinse (Wake-Up Infusion): Pour boiling water over the leaves, swirl gently for 5 seconds, and discard immediately. This opens the compressed leaves and removes any residual dust from storage.
• Infusion 1 and 2: Pour and drain within 5 to 8 seconds of contact. These early infusions should be almost instantaneous — fill and empty the gaiwan in a continuous motion.
• Infusion 3 to 5: Extend to 10 to 15 seconds. The tea will be at its most expressive during these infusions — watch for the florals to peak and the 回甘 (Huí Gān, lingering sweetness) to develop strongly.
• Infusion 6 and beyond: Gradually increase steeping time by 10 to 15 seconds per infusion as the leaves open fully. Quality Bulang spring bud material will typically sustain 8 to 12 infusions before the flavor diminishes significantly.
• A note on patience: if your early infusions taste flat or underdeveloped, the leaves likely need one or two more short infusions to fully open. Do not compensate by increasing steep time in the first few infusions.

Western-Style Brewing (for those without gongfu equipment)

• Use 2 to 3 grams of leaf per 240ml of water.
• Water temperature: 100°C.
• Steep for no more than 30 to 45 seconds on the first infusion, and increase by 15 to 20 seconds for subsequent infusions.
• Use a teapot or infuser that allows you to remove the leaves promptly — never leave the leaves sitting in water between infusions.

Storage Recommendations

Proper storage is not complicated, but it does require attention to a few non-negotiable principles. Raw Puerh is a living product that continues to transform over time. The conditions you provide will directly determine the quality and direction of that transformation.

The Three Conditions to Avoid

• No strong odors nearby: Puerh tea absorbs ambient smells readily. Do not store near spices, coffee, perfumes, cleaning products, or any strongly scented materials. Once an off-note is absorbed, it cannot be fully removed.
• No moisture or humidity: High humidity accelerates unwanted microbial activity and creates the risk of warehouse smell (仓味 (Cāng Wèi)) and mold. Store in a location where relative humidity stays below 70%. If you live in a high-humidity climate, use a dedicated sealed container with silica desiccant, replaced regularly.
• No direct sunlight or strong light exposure: UV exposure degrades the organic compounds in the leaf and accelerates oxidation in a way that damages rather than develops the tea. Keep the cake wrapped and stored away from windows.

Additional Guidelines

• Do not store Raw Puerh in the refrigerator. The temperature fluctuation when moving the tea in and out generates condensation, which introduces moisture. The enclosed space also concentrates food odors, which the tea will absorb.
• Ideal temperature range is 15 to 25°C, with stable conditions preferred over frequent fluctuation.
• Store the cake wrapped in its original bamboo-shoot leaf wrapping (笋叶 (Sǔn Yè)) if intact, or in breathable paper. Avoid airtight plastic bags for long-term storage, as the tea requires minimal air exchange to continue developing properly.
• If storing multiple cakes, keep them stacked with consistent airflow around the stack. A wooden or bamboo storage box is suitable; avoid metal or plastic containers for long-term aging.
• For reference on how this cake is currently stored and what conditions we maintain, visit orientaleaf.com/pages/xi-an-dry-storage.