Bulangshan 布朗山布朗山

Classification and Origin

Category: puer (普洱茶, pǔ'ěrchá).

sun-dried green maocha (晒青毛茶, shàiqīng máochá).

western bank of the Lancang River (澜沧江, Láncāng Jiāng, upper reaches of the Mekong), approximately 21.5–22° N latitude and around 100.4° E longitude.

Origin: Bulangshan Township, Menghai County, Xishuangbanna Prefecture, Yunnan.

Type: sheng puer (生普, shēng pǔ), loose maocha (毛茶, máochá) — material before pressing.

Facts

in puer folklore, Laobanzhang is often called one of the "kings" of sheng puer for its power and status, contrasted with the softer and more aromatic Yiwu of the eastern bank.

the village is known for both "bitter" and "sweet" types of tea from the same mountains — they are distinguished by variety and leaf taste.

the mountain range reaches the state border, and part of the tea forests is historically connected with the transboundary landscape.

the Bulang and their Pu ancestors are considered among the most ancient cultivators of tea, which lends the region a special cultural weight.

History and Culture

the Bulang (布朗族), who are considered descendants of the ancient Pu people (濮人, Púrén) — some of the earliest tea cultivators in Yunnan.

Laoman'e is one of the oldest settlements on the mountain range; its tea gardens and history span, according to local traditions, more than a thousand years.

Botany and Raw Material

trees and semi-trees (乔木, qiáomù), including old trees (古树, gǔshù) and terrace plantations (台地茶, táidìchá).

bud and one to two leaves; the leaf is large, leathery, with pronounced bud pubescence.

Cultivar: Yunnan large-leaf tea (大叶种, dàyèzhǒng), Camellia sinensis var. assamica.

Terroir

Climate: subtropical monsoon, warm, with a pronounced wet season and abundant fog.

Soil: red soils and reddish-brown soils of mountain slopes, rich in organic matter under the forest canopy.

the main gardens are located at approximately 1200–1900 m above sea level.

forest-covered mountains; tea trees often grow interspersed with other vegetation.

Production

manual picking of a bud with one to two leaves.

removal of surface moisture, slight withering of the leaf.

heating in a wok at a moderate temperature — so as to stop oxidation but not destroy enzymes entirely, which is important for subsequent aging.

shaping the leaf and releasing juices.

final drying in the sun to obtain 晒青毛茶 (shàiqīng máochá).

Organoleptic Profile

dark green with noticeable light buds, large, twisted.

from pale yellow to golden-yellow in young tea, transparent.

fresh, vegetal-floral, with honey-orchid notes in a number of villages.

rapid and long-lasting return of sweetness (回甘, huígān), abundant salivation (生津, shēngjīn), noticeable "tea energy" (茶气, cháqì).

Taste: dense, full-bodied, with pronounced bitterness and astringency (苦涩, kǔsè).

Chemical Composition

Amino Acids: including L-theanine (茶氨酸, cháānsuān), which shapes sweetness and umami.

a significant proportion of polyphenols, responsible for astringency and the puckering effect.

usually in the range of about 3–5%.

contribute to the sensation of "sweet return."

Polyphenols: high content, typical of the large-leaf variety, approximately around 30–35% in dry matter; on Bulangshan, often at the upper limit.

Health Notes

due to caffeine, the infusion has a tonic action.

attributable to the high content of polyphenols and catechins.

traditionally, the tea is drunk after heavy, fatty food.

Brewing

about 7–8 g per 100–150 ml (roughly 1 g per 15–20 ml of water).

soft, temperature 95–100 °C; for young, especially bitter material like Laoman'e, the temperature can be slightly lowered and steepings shortened to soften the bitterness.

one quick rinse for 5–10 seconds, the infusion is discarded.

first infusions 5–10 seconds, then the time is gradually increased.

high-quality old tree maocha withstands 10–15 or more steepings.

Teaware: gaiwan (盖碗, gàiwǎn) or Yixing teapot (紫砂壶, zǐshāhú) with a volume of 100–150 ml.

Storage

sheng puer is intended for long-term aging and gradual improvement.

dry, ventilated room free of foreign odors, protected from direct light.

moderate and stable; sharp fluctuations should be avoided.

"breathable" materials; do not store near spices, coffee, or perfumery.

Price and Authenticity

enormous — from inexpensive terrace material to spring old-tree maocha from top villages.

spring Laobanzhang from old trees is one of the most expensive puers on the market; its price per kilogram many times exceeds the cost of ordinary Bulang tea.