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“Bu Lao Dan” is an exceptionally rare traditional cultivar of Wu Yi Rock Tea (Wu Yi Yancha). Its flavour profile is characterised by a pronounce sense of natural wilderness, combined with a gentle, mellow and refined character and distinctive herbal and medicinal fragrance, while its evocative name, meaning “Elixir of Eternal Youth”, adds an air of mystery and intrigue.
Bu Lao Dan is the name of a local tea tree cultivar from the Wu Yi Mountains and belongs to the category known as Ming Cong (名丛), referring to distinguished and historically recognised tea cultivars. Its name is closely associated with the Taoist culture of the Wu Yi Mountains, symbolising the ancient aspiration for longevity and eternal youth.
TASTING NOTES
Aroma
Rather than pursuing intense, flamboyant floral aromas, Bu Lao Dan offers a more subtle and contemplative fragrance. Its aromatic profile reveals delicate notes of a complex herbal fragrance, reminiscent of traditional Chinese medicinal herbs, accompanied by woody and nuts notes, a hint of creaminess, and a distinctive lingering fragrance of aged leaves and dried ripe fruit.
Texture and Mouthfeel
The tea liquor is smooth, rich and full-bodied, with a pronounced silky, almost gelatinous texture. It delivers a remarkably quick and lingering sweet aftertaste, slightly pleasant astringency at the end. It has a distinct cooling sensation, accompanied by a strong cha qi (茶气) — a warming sensation that spreads through the body after drinking. There is a profound sense of the natural mountain environment in its lingering character, evoking the accumulated essence of wild herbs, rocks, and moss or vegetation through the changing seasons.
ORIGIN AND GROWING AREAS
Miao Lian, Lianhua Feng, Wu Yi Mountain, Fujian Province, China
This particular Bu Lao Dan (不老丹) grows near Miao Lian Temple, Lian Hua Feng, within the Zhengyan (正岩) core region of the Wuyi Mountains.Renowned for its distinctive microclimate, unique geological conditions and natural mountain environment, Hui Yuan Keng provides an exceptional terroir that contributes to the tea's distinctive character, aromatic complexity and depth of flavour.The special growing environment is an integral part of what makes this Bu Lao Dan so distinctive and precious among Wuyi Rock Teas.
HARVEST TIME, CRAFTSMANSHIP AND AGEING
The tea was carefully hand-plucked in late April 2024, with each plucking consisting of one stem bearing four fully mature leaves.Following harvest, the leaves underwent a carefully controlled process of sun-withering and partial oxidation before being dried and set aside for sorting.The stems were then meticulously removed, leaving only the dark, beautifully twisted leaves for the final selection.The selected leaves underwent two separate rounds of traditional charcoal roasting, carried out over a period of three months. This slow and considered roasting process allowed the tea to develop greater depth, complexity and warmth while retaining its distinctive character.Following roasting, the tea was stored and left to rest for a further two years. This extended resting period allows the intensity of the charcoal roast to mellow, while the tea continues to mature and its flavours gradually harmonise.With time, the roasted notes become softer and more integrated, allowing the tea's natural sweetness to emerge and creating a beautifully balanced relationship between its inherent character, oxidation and charcoal roast.
BREW TIPS
Normal Preparing for a light flavour:
Soft water | 100°C | Leaf to water ratio: 3g per 200ml | Brewing for 3 minutes | Multiple brews
Gong Fu Preparing:
I would strong recommend you to use Gong Fu Cha brewing which would bring the full strength of tea.
Soft water | 100°C | Leaf to water ratio: 8g per 100ml
- Warm all teawares with boiling water
- 1st - 3rd steep: 20 seconds; 4th: 40 seconds; 5th steep: 50 seconds; 6th: 1min 10 seconds; 7th: 1min 40 seconds
Porcelain Gaiwan – For Appreciating the Original Character
A porcelain gaiwan is highly recommended for brewing Wu Yi Rock Tea when the intention is to appreciate the tea's original and unaltered flavour profile. Porcelain is neutral and does not absorb the tea's aromas, allowing its natural fragrance, flavour, texture and subtle nuances to express themselves clearly.
Yixing Zhuni Teapot – For Enhancing Aroma and Flavour
An Yixing Zhuni clay teapot is another excellent choice, particularly for those who wish to explore the tea's more delicate and nuanced aromatic characteristics. It can bring out an elegant expression of the tea's fragrance, flavour and overall mouthfeel.
For Wu Yi Rock Tea, ashallower, lower-profile Zhuni teapot is preferable. Its shape allows the tea liquor to be poured out more quickly and completely after brewing, helping to prevent residual liquor from remaining inside the pot.Any tea liquor left sitting in the teapot continues to extract, potentially resulting in an overly strong, bitter or astringent taste in subsequent infusions.
Choosing a suitable teapot and ensuring that all the tea liquor is poured out promptly will help preserve the tea's sweetness, balance and refinement throughout multiple infusions.
