Compare two teas
Side by side across seven dimensions. There is no verdict and no winner — the purpose is to understand the difference, not to be told which to buy.
TeaHQ has written about this pair
The two poles of raw pu-erh character, and the pair that defines the axis every other producing area sits on. Between them they define the axis every other raw pu-erh producing area is described against.
- Bitterness
- Bulang sheng pu-erh: High, sometimes severe.Yiwu sheng pu-erh: Low. Soft and sweet from the outset.
- Sweetness
- Bulang sheng pu-erh: Arrives after the bitterness, and strongly.Yiwu sheng pu-erh: Immediate.
- Ageing
- Bulang sheng pu-erh: Ages into considerable depth, and needs the time.Yiwu sheng pu-erh: Ages gracefully and gently.
- Which to start with
- Bulang sheng pu-erh: Not this one.Yiwu sheng pu-erh: This one.
In summary: Yiwu is where to begin with raw pu-erh and Bulang is where to go once the returning sweetness is something you can recognise.
Point by point
| Dimension | Bulang sheng pu-erh | Yiwu sheng pu-erh |
|---|---|---|
| Category | Dark tea and pu-erh · not applicable · post-fermented (natural ageing) | Dark tea and pu-erh · not applicable · post-fermented (natural ageing) |
| Production | In order: Withering → Kill-green (fixation) → Rolling and shaping → Drying → Compression → Ageing and storage. bud and two leaves and spring harvest. | In order: Withering → Kill-green (fixation) → Rolling and shaping → Drying → Compression → Ageing and storage. bud and two leaves and spring harvest. |
| Origin | China — Bulang | China — Yiwu |
| Flavour | vegetal, mineral, smoky and fruity. bitter, astringent, full bodied and complex in the mouth. Aroma: bitter greens, camphor, smoke, stone fruit. Layered in character. Bold in intensity. | floral, sweet, fruity and woody. silky, smooth and full bodied in the mouth. Aroma: honey, orchid, dried longan, forest floor. Layered in character. Moderate in intensity. |
| Brewing | Gongfu brewing (gaiwan): 5–7 g/100 ml at 98–100 °C, first steep 8s of 6 authored. Western brewing (teapot or mug): 1.5–2.5 g/100 ml at 95–100 °C, first steep 180s. | Gongfu brewing (gaiwan): 5–7 g/100 ml at 98–100 °C, first steep 8s of 6 authored. Western brewing (teapot or mug): 1.5–2.5 g/100 ml at 95–100 °C, first steep 180s. |
| Cultural context | Used in Pu-erh ageing and collecting culture. | Used in Pu-erh ageing and collecting culture. |
| Who may prefer it | Someone who wants the cup to assert itself and is willing to drink something several times before it makes sense. It rewards attention to leaf weight and timing. | Someone who wants presence without being dominated and wants to enjoy it on the first cup. It tolerates an imprecise brew. |
Nothing above is a recommendation. The last row describes the drinker each tea suits, using each tea’s own authored fields and the same sentence structure for both, so neither can be framed as the safe choice.