Origin: Mansa Mountain, Yunnan, China

Plucking Season: Autumn, 2002

Introduction: Harvested in 2002.

In southern Yunnan, this type of tea cake is referred to as “Gold Tea” because of the color of the leaf as it ages. It is made only from mature tea leaves harvested in the Autumn season. Unlike Puer cakes made from young leaf and tip bud, mature leaf Puer is only harvested at this time. The flavor is much smoother and lighter than young leaf tea cakes and has only about half the caffeine.

This Mansa Puer Bing Cha is ideal for aging. Though enjoyable in its early years, it will only get better with time.

Quantities are very limited on this tea.

Old Growth Tea Forests
Old Growth Tea Forests are self-sustaining, biodiverse ecosystem untouched by clear-cutting or mono-agriculture. Old growth tea trees (often several hundred years old) grow side by side with other indigenous trees and plants in a dense, subtropical mountain forest environment. For this reason, pesticides and chemical fertilizers are completely unnecessary as the trees are nourished by the rich forest soil and clean mountain air.
There are few such forests remaining in the world and most are found in the southern half of China’s Yunnan province, primarily in the mountainous areas along the Lancang (Mekong) River in Xishuangbanna and parts of Simao and Lincang prefectures. This region is considered the birthplace of the Camellia sinensis and is home to the widest variety of tea plants in the world.

Yunnan’s old growth tea trees are of a larger leafed varietal found only in this region. Because of their superior age and diverse forest environment, tea from their branches produces distinctive, complex flavors and aromas unlike any other tea.

Tea Brick
Freshly plucked leaves are pan-fired, rolled, and sun-dried to make Mao Cha (raw tea). The Mao Cha is then steamed and pressed into a cake using a traditional stone mold and again carefully sun-dried.

Bing Cha are ideal for aging and increase in complexity and aroma with each passing year. It is recommended that they be stored in a porous clay container in a cool, dark place with plenty of clean, slightly humid air circulation.

Flavor Profile: Smooth, herbaceous brew and a crisp, vegetal aroma with a hint of smoke.

Brewing Suggestions