A bold, polished shu, Obsidian ’15 is a ripe pu-erh built on mid-2010s Bulang Mountain leaf from Menghai. The material was wet-piled locally with the wo dui process, then held in Menghai before being cake-pressed in 2022. Wo dui’s warm, humid piles guide fresh sheng toward ripe maturity within weeks, laying down the tea’s deep foundation while keeping Bulang’s clean power intact. In the cup, that foundation reads as velvety density, cacao-leaning depth and an effortlessly steady line — a modern classic shaped by careful fermentation and time. 

Age and origin do the rest. Bulang’s high ridges — around 1,600 m — give heft without muddiness, so the liquor feels composed rather than heavy. Rest in Menghai rounded the edges and fused the aromatics, while the fresh 2022 pressing unified the leaf for a stable, long arc of development. The result is an articulate, settled ripe pu-erh that still carries the mountain’s drive — a dark, unshowy elegance that lives up to its name. 

FAQ

Is Obsidian ’15 sheng or shu?
Shu — a ripe pu-erh transformed by the wo dui process rather than slow, natural aging alone. (Sheng is the unfermented style.)

Where was the fermentation and aging done?
In Menghai: locally wet-piled and then rested there before the 2022 pressing. 

Why mention 2015 leaf for a 2022 cake?
The material was harvested earlier, matured, and only then pressed — a common approach that combines settled character with the cohesion of a fresh cake. 

What does Bulang bring to ripe pu-erh?
Strength with clarity: dense body, firm backbone and a clean, driving finish that stays lively rather than murky.