2013 Mangzhi Raw, 250g Cake or 25g Sample

This 250g puerh cake is more subtle than its western Banna counterparts. Its first cup gives a full mouthfeel followed by notes of bitter greens and honey. Floral notes and gaminess come through stronger on subsequent steeps, leaving a good coating and finish throughout. Dry stored in Jinghong. 

Origin: Mangzhi Shan, Xishuangbanna Prefecture, Yunnan Province - Spring Harvest 

Brewing Instructions:

Breaking the cake: This cake can easily be broken apart by hand. Gently break off a portion of the cake, then further break the piece down to its individual leaves. 

Rinsing the leaves:  It is common to rinse the leaves before steeping, as this helps remove any smaller particles of leaf or dust. Using hot water, steep the tea for no more than 10 seconds. Strain the water from the leaves. The tea is then ready to brew with new water. 

  • 1 tsp per 8oz/250ml of water 
  • 195ºF/90ºC  (Bring fresh, cold spring water to a boil. Remove from heat, set aside 1 minute, and proceed.) 
  • Brew 4-6 minutes 
  • Good for 2-3 infusions