Purple Shu Disc from Man Song Village | 2019 Fragrant, Creamy and Sweet Shu, 200g cake

ORIGIN & HARVEST TIME

China, Yunnan Province, Xishuangbanna, 2019

CHARACTER

A coffee-roasted taste, aromatic, and dense-brewed shu puer with a long, sweet, creamy aftertaste. Its creamy texture and marzipan aroma turn our everyday moments into celebrations, and after the rich, intense sips, we can enjoy the lingering sweetness for a long time. This full-bodied, exceptionally flavorful shu puer is highly drinkable. Don’t look for an earthy or musty character in this tea, as nutty and marzipan aromas dominate. It reminds one of Mengku shu teas in character: aromatic, concentrated, and sweet.

Man Song Village, located in the renowned Menghai County of Yunnan Province, China, is celebrated for its ancient tea gardens. The unique terroir of this region, characterized by its high altitude, rich soil, and misty climate, contributes significantly to the distinctiveness of Man Song pu-erh teas. The village’s elevation ranges from 1,300 to 1,800 meters above sea level, providing an ideal environment for tea cultivation.

Man Song pu-erh teas are loved for their exquisite and complex flavor profile, which sets them apart from other pu-erh teas. A natural sweetness is a hallmark of Man Song pu-erh, often described as honeyed or fruity, with delicate floral notes. The teas are known for their smooth and mellow mouthfeel, with a rich, creamy texture that enhances the overall drinking experience.   The aroma of Man Song pu-erh is often fragrant and captivating, dried fruits, and sometimes subtle herbal undertones. These teas offer a layered and sophisticated taste experience. Notes of nuts, marzipan, or spices may emerge, providing a delightful complexity.

BENEFITS:

Thick, Sweet, Marzipan taste, Dried fruits, Aromatic, Delicious

DOSAGE & BREWING GUIDELINE

A) Traditional way in a gaiwan/clay teapot: 5-10 grams + 150-200 ml water. According to the Gongfucha, it can be infused at 95°C, for 30 seconds, 10-12 times.
B) Modern brewing in a jug: 10 grams + 300-500 ml water. It can be infused at 95 C°, for 2 minutes, 2-3 times.