This 250g puerh cake is more subtle than the more assertive puerhs of Western Xishuangbanna. The first cup produces a round, rich brew with notes of bitter greens and wild flower honey. Subsequent steeping reveal a landscape of wild flowers and finish of well-worn leather. Mangzhi is one of the six famous Puerh mountains east of the Langcang river. Dry stored in JInghong.
Origin: Mangzhi Shan, Xishuangbanna Prefecture, Yunnan Province - Spring Harvest
Producer: He Qing Xiang
Using a puerh knife, tip of a paring knife or with your hand, gently pry leaves from the pressed cake.
Rinsing the Leaves: It is common practice to rinse puerh leaves just before steeping. Simply pour freshly boiled water over leaves, quickly swirl the leaves in the cup and strain, discarding water. Proceed with brewing.
Amount: 1 tsp per 8oz/250ml of water
Water Temperature: 195ºF/90ºC
Bring fresh, cold spring water to a boil.
Brew 4-6 minutes
All puerh may enjoy multiple infusions; for each successive steep, slightly increase brewing time, being careful to drain vessel in it’s entirety before adding fresh water to the warm leaves.