2019 Bulang Gushu Ripe Experiment Sampler from Yunhao, ripe puerh 50g

25g of both the 2019 Bulang Gushu and 2019 Bulang Gushu B

2019 cake B
The flavor profile is nostalgic in a way that taste older than it is. A little wood that I would describe as stale graham crackers in the best way with some wet camphor to it. Not a dry camphor, but like... a wet type. To me there is some unique baking spice stuff going on with a fermented flavor, like a nutmeg that's got some funk to it. Some underlying stewed vegetables if you take a second to taste through the fermentation which has me understanding what Chen says about this. His description is more along the lines of process and outcome: high end version of the 2019 Yunyin Xiangxiang Tea Emperor. Apparently the feedback has been the way it's fermented is similar to a puerh aged in Hong Kong with heightened sweetness. The results of this has driven the price up as a premium and it sold out even with the increased price.

2019 standard Bulang Gushu is very much like a high pitch Bulang shou production with those alcohol vapor notes combined with a nice earthy richness.