Origin: Hekai Mountain, Xishuangbanna, Yunnan province, China Cultivar: Mannong Menghai Da Ye Broad Leaf & Da Ye Broad Leaf Elevation: 1650-1850m Harvest: 2020
There are two types of Pu'er tea: Sheng (raw, green) and Shu (ripe, dark). Both originate from a rustic sun-dried green tea called Shaiqing. Sheng Pu'er has an ancient history and has deeply impacted the cultures of China, Mongolia and Tibet.
This 2020 selection has really strong Ba Qi and is full of energizing force. The tea is so patient and can be brewed many times after a brief rinse. The Shaiqing lot is 10kg from a few trees in Mannong Old Village and was the first of the Mingqian harvest. The buds and tender leaves are covered with frosty white trichomes and silvery white downy tips. The tea is sweet and aromatic with an enlivening and refreshing brisk edge. The aroma is elegant and lasting with notes of spring wildflowers, iris and Yunnan wild orchids.
Origin
Hekai Mountain, Xishuangbanna, Yunnan province, China
Description
Origin: Hekai Mountain, Xishuangbanna, Yunnan province, China Cultivar: Mannong Menghai Da Ye Broad Leaf & Da Ye Broad Leaf Elevation: 1650-1850m Harvest: 2020
There are two types of Pu'er tea: Sheng (raw, green) and Shu (ripe, dark). Both originate from a rustic sun-dried green tea called Shaiqing. Sheng Pu'er has an ancient history and has deeply impacted the cultures of China, Mongolia and Tibet.
This 2020 selection has really strong Ba Qi and is full of energizing force. The tea is so patient and can be brewed many times after a brief rinse. The Shaiqing lot is 10kg from a few trees in Mannong Old Village and was the first of the Mingqian harvest. The buds and tender leaves are covered with frosty white trichomes and silvery white downy tips. The tea is sweet and aromatic with an enlivening and refreshing brisk edge. The aroma is elegant and lasting with notes of spring wildflowers, iris and Yunnan wild orchids.
Tasting Notes
Robust strength and briskness, with a profound sense of Hui Gan
Ingredients
Organic Pu'er tea
Traditional Preparation
Add 8g tea leaves to a Gaiwan or Gongfu Teapot (per 150ml) Use 200°F water Briefly rinse leaves. Decant and discard this infusion. Add water and infuse for 30 seconds Repeat for another 10+ infusions. Increase the steeping time by 5-10 seconds with each additional infusion.