Bangdong Mantiancun 2023

Though sheng pu’er is most often valued after several years of slow fermentation, this mao cha makes a case for trying fresh sheng. The extremely long and twisted leaves were gathered from middle-aged dashu trees sitting on the cloud-bathed slopes of Mantian village in Bangdong, overlooking the Lincang River, and seems to have absorbed the shifting, variable environment. What initially begins as a bouquet of tropical fruits in the nose takes a mellow turn in the cup, so closely resembling the sweet floral and woody aromas of Silver Needle with just a touch of astringency that we take another peek at the large assamica leaves and wonder in awe how these delicate flavors came to be.
  • ORIGIN:  Mantian, Bangdong, Linxiang, Lincang, Yunnan, China
  • CULTIVAR:  Da Ye Zhong
  • HARVEST TIME:  25 March – 2 April 2013
  • TASTE:  Vanilla, banana, dry wood


  • Quantity: 6g / 500ml
  • Water temperature: 100°C
  • Infusion time: 5 min
  • Quantity: 3g / 100ml
  • Water temperature: 100°C
  • Several short infusions

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.