1950s Style Bulang Mountain Raw Pu-Erh Tea Cake – Wild Arbor Sheng Cha | 357g Aged Taste | Limited Collector's Edition
1950s Style Bulang Mountain Raw Pu-Erh Tea Cake – Wild Arbor Sheng Cha | 357g Aged Taste | Limited Collector's Edition
This 1950s-style raw pu-erh cake is crafted from century-old wild arbor trees in Bulang Mountain, Yunnan - one of the most revered tea regions in China. The tea leaves are sun-dried and stone-pressed following traditional methods used in the 1950s, delivering powerful cha qi with complex aging potential.
Product Description
Product Description
This 1950s-style Bulang Mountain raw pu-erh (sheng cha) is a limited collector's edition crafted from wild arbor tea leaves, honoring the bold, robust character of classic Bulang teas. Pressed into a traditional 357g cake, it is built to age gracefully for years to come.
The brew opens with a powerful, full-bodied bitterness that transforms into a striking, long-lasting sweetness (hui gan), layered with notes of wild honey, forest herbs, and a deep mountain qi. Thick and energetic in the mouth, this is a raw pu-erh for serious drinkers and collectors who appreciate strength, depth, and the promise of graceful aging.
Key Features
Key Features
- 1950s-style limited collector's edition raw pu-erh (sheng cha)
- Wild arbor leaves from the famed Bulang Mountain terroir
- Traditional 357g cake, ideal for long-term aging
- Bold, full-bodied with a powerful, lasting sweetness (hui gan)
- Deep mountain qi — a connoisseur's raw pu-erh
Brewing Guidance
Brewing Guidance
Gongfu Style (Recommended)
Tea: 7-8g
Water: 120ml at 100°C
Rinse: 10 seconds – discard (awakens leaves & removes impurities)
1st brew: 20 seconds
2nd brew: 15 seconds
3rd+ brews: Add 5-10 seconds each time
Infusions: 6-10 times
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