A Comparative Pictorial of Multi-Year EOT Bulang (2009-2012) - Part 1/2

The range of EOT Bulangs from 2009 to 2012. From left to right is a progression of the oldest to the youngest teacake.

Taking the opportunity to reconnect with a few Essence of Tea (EOT) teacakes in my collection, the popular range of EOT Bulang from 2009 to 2012 needs little introduction for the seasoned tea drinker. The annual pressing of EOT Bulang is perhaps the most discussed and reviewed tea on the Internet to come out from this premium vendor. A lot have been written about the EOT Bulang from multi years and for those looking to dig deeper I will leave you in the good hands of Google.

2009 Essence of Tea Bulang (Repost)

Looking back over your previous notes before proceeding to revisit a tea allows you to make a more comprehensive comparison. It is an approach that I personally find has helped me advance my education on the development and journey of puerh tea as it evolves. Coincidentally the last time I enjoyed a session with the 2009 Essence of Tea (EOT) Bulang also happened to be at a time I posted my experience on Teachat. Below is an entry I dug up from Teachat at the beginning of the year for a repost. I share my notes here as a prelude to the next entry on “A Comparative Pictorial of Multi-Year Essence of Tea Bulang”.

Repost from Teachat (January 2015)

Introduction to Puerh Tea

With much general information on puerh tea already available on the Internet it does not motivate me to provide more repetitive content. However seeing that my humble blog attracts newcomers as well as the seasoned drinker, I realized that a short introduction is in order. At the very least my dear readers who have started to look upon a puerh teacake with new eyes whilst licking their lips deserve to know what they are getting themselves into. >> Introduction

Natural Fermentation – Amla in a Tea Brine Solution Part I

Embarking on a new adventure can bring new thrills and excitement. This is how I feel about this particular fermentation project. It is the first time that I will be attempting to use freshly brewed tea to naturally ferment food and perhaps create a healthy probiotic tonic as a bonus. Unlike kombucha I will be attempting to ferment freshly brewed tea with only salt combined with a vegetable or fruit. If you have done something similar I would dearly love to hear from you. It is not only to share in the experience but to have the comfort of knowing that there are others perfectly sane, normal and intuitive people who commonly carry out this activity :)

Amla packs a strong punch in taste. The fruit is jarringly sour, bitter and astringent to the point of bringing puckered faces to the newly initiated.

Chinese Dim Sum w/ 2011 Jingmai Maocha

In my opinion Chefman is one of the top dim sum restaurants in Bangkok. They use quality ingredients, provide great service (although this can sometimes be inconsistent) and are most accommodating towards customers who wish to bring their own stash of dry leaves for enjoyment.

Chinese dim sum (or yum cha in Cantonese) consists of small dishes of mainly bite size steamed dumplings and buns, bake pastries and deep fried snacks made with an assortment of savory meats, seafood and sweet fillings. It is a delightful and creative presentation of food that focuses the enjoyment on both the taste and texture of food. A traditional dim sum meal cannot be complete without a steaming pot of Chinese tea. It is a classic match.