Elevation: 1,400 - 1,850m
Cultivar: Menghai Broad Leaf
Harvest Date: Spring 2006
There are two types of pu-erh tea: Sheng (raw, green) and Shu (ripe, dark). Both originate from a rustic sun-dried green tea called Shaiqing. Shu Pu-erh is made by pile-fermenting Shaiqing teas over a period of 85-120 days. Like fine wine, Pu-erh tea has the ability to be aged and released in vintages.
The Mannong Village 2006 is a treasure for those who enjoy aged sheng. After more than a decade of aging in a high elevation, cool environment, the dense polyphenols have rounded into an expansive mouthfeel that is brimming with profound Cha Qi "tea energy."
In the early infusions, there are elegant woodsy notes of cedar, linden, and hints of camphor that linger in the aroma. In the middle infusions, delicate sweet notes of basswood honey, dried starfruit, and lilac develop. The aromas continue to evolve and transform throughout an incredibly powerful and energizing taste experience that lasts for more than a dozen infusions.
Recommended Brewing Vessel: Gaiwan or Clay Teapot
Fill Teapot with an 8-10g piece of tea cake.
Briefly rinse leaves with hot water. Discard water. Rinse once more. Discard again.
Slowly fill teapot with water 200°F Infuse for 20 seconds
Multiple Infusions: 2nd 30 sec | 3rd 30 seconds | 4+ add 10 seconds per infusion
Organic pu-erh tea.
Hekai Ancient Tea Mountain, Xishuangbanna Prefecture, Yunnan Province, China