Bulang Specially Crafted Raw Pu-erh Cake (2024)

What You’ll Need

• 5–8g Raw Pu-erh tea
• 100–150ml Gaiwan or small teapot
• 100°C / 212°F water
• Fairness Cup (optional)
• Teacups

1. Warm the Teaware

Pour boiling water into the gaiwan and cups to warm them.

Discard the water.

Warming enhances aroma and stabilizes brewing temperature.

2. Add the Tea

Add 5–7 grams of Raw Pu-erh into the warmed gaiwan.

Gently place the lid on top and let it rest for ~30 seconds.

The warmth of the vessel will begin to awaken the leaves.

3. Aroma Appreciation

Lift the lid and bring it close to your nose.

Take a slow breath.

4. First Brew(No need to rinse)

Pour the water gently along the inner wall of the gaiwan, allowing it to flow down rather than directly hitting the leaves.

Steep for 10–15 seconds, then pour out completely.

5. Subsequent Infusions

Continue pouring along the wall of the gaiwan.

From the second infusion, add hot water and decant immediately.

When the flavor begins to soften, increase each infusion by 5 seconds.

Example rhythm:

• 2nd–5th: immediate pour
• 6th: 5 seconds
• 7th: 10 seconds
• 8th: 15 seconds
  …and so on.
  

This Raw Pu-erh can be steeped ~9-10 times.