Together with our friends, the Tea Masters Yang Ming and Panda, we went to the search for the ideal Gushu tea leaves. These leaves have been processed in Yang Mings tea manufactory to 100g Bingcha. We deliberately chose a smaller grammar in order to offer this tea at an affordable price.
For this Bingcha we used tea leaves from up to 300 years old tea trees in Mansa. We were already last year very pleased with this tea but we were unable to produce them at that time. The samples taken with us have developed so well that we desperately wanted to have this tea. The tea trees in Mansa are partly shaded and partly at the blazing sun. This special condition results in a particularly balanced aroma. The shaded tea leaves are particularly flowery in the aroma, while the sun-kissed tea leaves provide a strong Cha Qi.
Harvest: Spring 2017
Aroma: Flowery, a lot Cha Qi and a sweet aftertaste
Terroir: 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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