For this Bingcha, Tea Masters Panda and Yang Ming used tea leaves from tea trees up to 300 years old and processed them into 200g cakes. We were especially looking forward to this Pu-erh because we were very fond of Mansa Gushu from the beginning. However, we had missed to order this great tea at that time. But the samples we took with us developed so well that we absolutely wanted to have this tea. The tea trees in Mansa are partly shaded and partly in the blazing sun. This leads to a particularly balanced aroma. The shaded tea leaves are particularly flowery in aroma, while the sunny tea leaves provide a strong Cha Qi.
Tea Master Panda was so kind and has left us some bing of this great tea. Since the 2016 Mansa Gushu was stored in Xishuangbanna until recently, they are already very ripe.
Harvest: Spring 2016
Taste: Flowery, a lot Cha Qi and a sweet aftertaste
Origin: Mansa, Xishuangbanna prefecture, Yunnan province, China
Preparation: In this blog post you will find a description of how to brew Pu-erh tea in an optimal way.
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