Aged sheng vertical — 2010/2015/2020 set

<i>Shēng Pǔ'ěr</i> vertical set

陈年生普垂直品鉴套装 — 2010/2015/2020

Three 40‑gram Bulang sheng pu-erh samples from 2010, 2015, and 2020, selected by Amgalan Chin for a guided vertical tasting — track the arc of age from fresh sun‑dried power to settled, camphor‑laced depth.

$260USD · 120 g

Weight

120 g

Harvest

2010, 2015, 2020 (spring harvests)

Elevation

1400 m

Cultivar

Yunnan Da Ye

Processing

Sun‑dried maocha, stone‑pressed, traditional Jinggu (semi‑wet) and Kunming (dry) storage per vintage

Sourced by

Amgalan Chin

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Three ages, one mountain — Amgalan Chin’s cellar notes

I’ve kept an eye on Bulang sheng for nearly two decades, watching how it swallows time. This vertical pulls from three points on that curve: a 2020 maocha from old‑tree gardens near Lao Man’e, pressed the same spring; a 2015 cake I held back when I noticed its rough edges softening into something sap‑sweet; and a 2010 production that spent its first years in Jinggu’s gentle humidity before moving to my dry Kunming storage. The 2010 is the anchor — it shows what real, slow‑rolled aging does to Bulang’s famous bitterness. Each sample is 40 grams, enough for a full gongfu session, and I’ve designed this so you can lay them out, one after another, and see how camphor, jujube, and a lasting throat‑coolness emerge. It’s not just a tasting; it’s a lesson in patience, material, and the fingerprint of time.

The leaf, brewed

A vertical journey through Bulang’s sheng transformation — from wildflower bitterness to camphor and jujube

dry leaf

Vibrant green‑brown with silver tips (2020); darkened, golden‑budded (2015); deep russet leaves with a white frost (2010).

wet leaf

2020 exhales grassy, floral steam; 2015 releases warm leather and apricot; 2010 unveils damp wood and aged citrus.

liquor

Bright yellow‑gold (2020), amber with an orange rim (2015), deep chestnut‑brown, clear and viscous (2010).

aroma

Fresh‑cut hay and wildflower (2020), dried plum and pine sap (2015), camphor, old books, dark honey (2010).

taste

2020: assertive grapefruit‑pith bitterness with a lilac undertone. 2015: softening to stone fruit and wood, hui gan rising. 2010: thick, gentle, jujube and camphor, with a cooling, throat‑soothing depth.

finish

Quick, slightly astringent (2020); lingering sweetness (2015); long, mineral, returning fruit notes (2010).

Brewing

A method, not a recipe.

Method

gongfu

Ratio

1:15 (5 g / 75 ml)

Water temp

First infusion

10 (after a 5‑second rinse)

Subsequent

8+ per sample, increasing 5 seconds after the 5th infusion

Use three separate gaiwans to taste side‑by‑side; rinse each briefly to wake the leaves, then proceed youngest to oldest.

Sourced by

Amgalan Chin

Cross-Regional Tea Expert & Technical Specialist

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