Back to Gallery

🇸🇦

العربية

🇸🇦

China

Dark

Ancient Spring

布朗古树熟普

Bù Lǎng Gǔ Shù Shú Pǔ

Bulang Gushu

The Character

Ancient Spring is a pu-erh tea inspired by leaves from mature tea trees. With time and careful fermentation, it develops earthy depth and natural sweetness. The infusion is smooth, grounding, and layered with character.

Flavor Profile

Roasted

Sweet

Earthy / Mineral

Floral

Fruity

Nutty

Spicy

Vegetal

Umami

Creamy

Sour

Bitter

Smoky

Marine

Cooling / Menthol

Ingredients

Camellia sinensis tea leaves

Botanical Profile

Location / Province:

Yunnan

Harvest Season:

Spring

Elevation:

2800 - 3000 meters

Cultivar / Variety:

Da Ye Zhong

Processing / Picking:

Hand-plucked as high-grade "Maocha" from ancient/mature Da Ye Zhong (Large Leaf) trees in the high-altitude forests of Bulang Mountain. Naturally sun-dried, then subjected to a controlled, multi-week microbial fermentation (Wo Dui) to transform raw bitterness into a dark, syrupy, and earthy liquor.

Sensory Analysis

EYES

Sturdy, dark-mahogany leaves; brews into a luminous, clear liquor the color of deep garnet or polished dark coffee

NOSE

A clean, noble earthy fragrance, followed by the warm, concentrated sweetness of dried prunes

MOUTH

Rich and layered; dominant honeyed and earthy notes along with dark stoned fruits such as dried prunes

BODY

Full-bodied and exceptionally dense with a "silky-oil" mouthfeel. It is profoundly grounding and heavy on the tongue, providing a calm, steady energy

Brewing Guide

Gong Fu Method

🌡 Temperature:

90-95℃

🍵 Tea Amount:

5g per 100ml

Infusions:

1st steep —

15 seconds

2nd steep —

20 seconds

3rd+ steep —

add 5 seconds each round

Western Method

🌡 Temperature:

90-95℃

🍵 Tea Amount:

2g per 250ml

Infusions:

⏱️ Steep Time:

2–3 minutes

These instructions are only our recommendations. Feel free to adjust and experiment to find your perfect cup.

Caffeine Level

Caffeinated

Tea Leaf Rating

Based on customer feedback

Pairing Suggestions

🍮 Crème caramel