2018 Man Nuo Gushu Been Cha

Ancient trees from Man Nuo Mountain

Oblong, slightly ripe leaves, easier to press into 200g cakes, clean, rich, slightly woody, sweetly fruity aromas with hints of pickled fruit. The golden infusion has a nicely balanced, quite pronounced, sweetly woody, and fruity flavor with a slight trace of resin and an intense, lingering, slightly astringent finish. 
Harvest Spring 2018 
Altitude 1300 m 
Origin Man Nuo Mountain, Meng Hai, west of Lan Cang River, Xishuangbanna, Yun Nan Province, China 

How to brew Sheng Puerh

Use 5 grams of tea leaves for 0.5 litre of boiling water cooled to 85-90 °C, steep for 2–3 minutes. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality. These tea leaves are also suitable for Asian-style preparation, which includes multiple infusions: 5 g tea leaves per 150 ml of boiling water, infuse for 10 seconds and in the following infusions, you steep the leaves for 20, 20, and 30 seconds, respectively.

Really old trees

A two hundred-gram cake of sheng puerh from the spring of 2018. The tea comes from the Man Nuo region, north of Menghai from trees 350-400 years old, growing at an altitude of around 1300 meters. 
The trees reach 2-3 meters in height and the trunk is around 10 cm in diameter, growing sparsely planted on grassy slopes. Man Nuo is one of the nine tea mountains located west of the Lan Cang River. The teas from its slopes are valued for the very interesting development of the flavor profile during aging. The surrounding area is inhabited by people of the Bulang ethnic group.
Read more about Puerh teas on our Blog.