As a nearly forgotten and lost Wuyi 名丛 Ming Cong "classic bush", Bulao Dan is a rare treat for the 岩茶 Yancha Cliff Tea enthusiast.

Beautiful aromatics lift off the first steep, conveying its production skill as well as the strength of the awaiting session. Well structured flavors unfurl in a cooling, thick, lubricating mouthfeel with ample throat aftereffects and return sweetness.  Different, deep tones express from a dense floral bouquet accentuated by a rich, medium roast.  The mid session brings on a tall, austere cherry wood flavor.  This tea entertains the senses over a long session as well as provides a notable level of tea energy.

Bulao Dan may have more broadly referred to a subgroup of what was considered the best rock teas produced in the 1600s during the late Ming and early Qing dynasties.  During a time of under-appreciation of older varietals sometime in the last century, many classical Wuyi cultivars were uprooted and replaced.  Despite this bottleneck of near-extinction, it is thought that a handful of plants with the name Bulao Dan survived and have been slowly re-propagated since then.

The namesake remains active in this varietal as a testament to how vigorous the physiological impact of drinking this tea is, as many have detailed how the tea has an effect on their energy channels, digestion, eye sight, etc.  Even for the often overzealous health claiming sect of the tea world, the list of benefits specific to this varietal is curiously long and detailed.  Connoisseur circles tend to view such strong teas as optimal candidates for aging, as the upfront strength is thought to mature into a medicinal and complex soup as it ages.  Recommendations for optimal resting range from immediately to 5 years to even 30 years amongst Bulao Dan enthusiasts.  Even amongst these domestic Rock Oolong collectors, Bulao Dan is considered exceptionally rare; very little information exists even on the internet channels in China, and even less in the West.

Mr. Xu's Zhu Keng Gardens

Another ideal Wuyi Mountain hinterland like Wusandi, Zhu Keng "Bamboo Pit" (not to be confused with the famous 竹窠 Zhu Ke "Bamboo Nest" in the Zhengyan area) is a tucked away mountain valley village outside of Wuyi City, southeast of Tongmu Pass.  Surrounded in nearly all directions by a cradle of high mountains topping out between 1100-1200 meters high, tea in Zhu Keng is grown on these slopes between 350-800 meters.  Known for its 生态 shengtai ecological teas, this remote pastoral area is clean and remains largely unfettered by agrochemicals.

Mr. Xu, a talented fourth generation tea maker who has many established family gardens of various varietals in select areas in the greater Wuyi Mountains, farms gardens in Zhu Keng not only of plots of Bulao Dan, but also of Shi Ru "Stone Milk", all matured bushes planted around the turn of the century.

We fell in love with Mr. Xu's teas not just for the diversity of interesting cultivars he grows ecologically, but also for his exacting methods for producing smooth teas without acridity and off flavors.

Mr. Xu crafts another 小种 xiao zhong ("small", less known varietal) luxury in this Bulao Dan, and we feel very privileged to experience this one.  We recommend acquiring an aroma spoon to amplify the fragrance intricacies when cupping this special tea (Mr. Xu seen using one in the photos below).   Pick up a stash to enjoy now as well as into the future as it ages.

A steep, well-draining ecologically managed terrace of 30 year old Bulao Dan plants in Zhu Keng