2003 Bulang Mountain Raw Pu-erh Tea Cake

Bulang Mountain is one of the earliest regions in the world where Pu-erh tea was cultivated, with a history of tea growing stretching back over 1,400 years. Known as the “hometown of Pu-erh tea,” this 2003 raw Pu-erh tea cake was born from this ancient and legendary mountain.

Bulang Mountain (Bu Lang Shan) is located in the Menghai tea-producing region of Xishuangbanna, Yunnan Province, and has long been home to the Bulang ethnic group. In earlier times, the Bulang people lived by hunting, and their diet consisted mainly of fire-roasted food. Legend has it that during a sudden outbreak of plague—when no remedy was available and the tribe faced despair—an ancestor happened to chew on a wild tea leaf and miraculously recovered. From that moment on, the tea tree was regarded as a sacred gift from heaven and nature, revered and protected by generations.

Among the Bulang people, there is an old saying:
“If you leave gold to your descendants, it will one day be spent; but if you leave a tea leaf and a seed, they can nourish them for generations.”
This deep reverence and love for tea laid the foundation for Bulang Mountain’s thousand-year bond with Pu-erh tea.

The region’s ecosystem remains well preserved, sitting at an average altitude of around 1,500 meters. It is abundant in ancient tea tree resources, where old tea gardens and pristine forests coexist in harmony, creating a unique natural environment. The soil is rich in organic matter, providing ideal conditions for tea trees to flourish. Teas from this area are renowned for their dense inner quality, rich texture, and a natural, wild mountain character.

Bulang Mountain is thus widely recognized as one of the Pu-erh tea regions with the highest drinking and collecting value.

This 2003 Bulang Mountain Raw Pu-erh Tea Cake, aged naturally for 22 years, is one of the rare aged teas currently available from Chinese Tea Group.

Its aroma is complex and full, with notes of plum, floral honey, and orchid—deep yet elegant. The liquor is bright and clear, with a smooth and full-bodied mouthfeel. The taste is rich and intense, with powerful and stimulating chaqi, showcasing wild mountain energy. The returning sweetness and salivation linger long, leaving a deep impression and reflecting the classic character and collectible value of aged raw Pu-erh.

Tea Details

• Year: 2003
• Type: Raw (Sheng) Pu-erh Tea
• Shape: Tea Cake
• Weight: 357g
• Origin: Bulang Mountain, Menghai County, Xishuangbanna, Yunnan
• Elevation: Around 1,600 meters
• Tree Type: Gu Shu (Ancient Tea Trees)
• Varietal (Cultivar): Da Ye Zhong (Large-Leaf Variety)

Gong Fu Tea Brewing Method

(Traditional Chinese Method)

Tips: Before brewing, warm all your teaware with boiling water. After each infusion, fully pour out the tea—make sure no water remains in the pot.

Common Brewing Method

(Easy Everyday Preparation)

Tips: Adjust the leaf-to-water ratio to shorten the infusion time or to brew a lighter or stronger cup of tea.