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Brewing Guide
Choose your extraction method
100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
Spring 2011
Flavor Profile
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Tasting Notes
EarthyComplexBitter
Vendor Notes
This aged raw Pu-erh from Mangjing offers a complex, semi-wet bouquet on the nose. The liquor delivers a clean, smooth sensation with hints of traditional wet storage and a slight characteristic bitterness. It promises a long-lasting session, developing a satisfying aged mouthfeel and a pleasant, enduring 'Qi'.
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About This Tea
What does Spring 2011 Mangjing taste like?
This aged raw Pu-erh from Mangjing offers a complex, semi-wet bouquet on the nose. The liquor delivers a clean, smooth sensation with hints of traditional wet storage and a slight characteristic bitte. It leans earthy, complex and bitter.
How should I brew Spring 2011 Mangjing?
Water around 95–100 °C (203–212 °F). In a mug, steep 3–5 min. For gongfu, use 5–7 g per 100 ml, 10–20 s steeps (10–20+ rounds). You'll get to see how the flavor changes across multiple rounds. Rinse the leaves once with boiling water before your first real steep. It cleans off storage dust and gets the flavor going.
Where does Spring 2011 Mangjing come from?
Grown in Yunnan, China. This batch is from the Spring 2011 harvest.
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