HOT ! 2007 Bulang Mountain Big Tree Sheng Pu\'er Cake | Pu\'er Tea

This sheng pu’er was produced in 2007 by Zhuang Jin Li, former Chief Quality Officer of TAETEA (Dayi), using big tree material from Bulang Mountain in Menghai. At the time, Bulang leaf was widely valued for its strength and aging potential, and this tea was built firmly within that framework.

The processing follows traditional shai qing methods, with an emphasis on preserving structure rather than early softness. Teas from this period are known for their pronounced bitterness and clarity, intended to transform gradually through long-term storage.

After extended aging, the tea has settled into a composed profile. The liquor is clear and steady, with bitterness now integrated into structure, allowing sweetness to return cleanly and persist through the session.

We sourced this tea because it represents a period when factory logic and material selection were deeply aligned. Zhuang Jin Li’s experience in blending at Dayi is evident here — not in overt expression, but in how the tea holds together over time. This is a tea chosen for understanding pu’er history, and for it\'s deliciousness.