EN
Manzhuan (蛮砖, mánzhuān) is one of the "six great tea mountains" of Yunnan, which are considered the cradle of pu-erh. This 2018 shu pu-erh from the area was produced by the Chawangzhai (茶王寨, "Village of the Tea Kings") brand of the Jindian (金典, "Golden Canon") factory, founded in 2007.
The tea is made from large-leaf material ("da ye zhong") using the "shaiqing maocha" method: the leaf is sun-dried before fermentation. The result is a classic, even shu pu-erh without sharp edges, suitable for daily drinking and for quiet evenings.
Characteristics
- Type: shu pu-erh (post-fermented tea)
- Brand: Chawangzhai, Jindian factory
- Region: Manzhuan mountain, Yunnan, China
- Year: 2018
- Material: large-leaf variety (da ye zhong), shaiqing maocha
- Form: cake (bing cha), 357 g
- Flavor: woody, slightly sweet, with vegetal notes
Aroma and Taste
Dry leaf: dark brown leaf with golden buds; a deep woody scent and slightly sweet notes.
Infusion: a rich dark brown color; the flavor is dominated by warm woody notes, light sweetness and the vegetal shades typical of a good shu.
Aftertaste: thick, with a refreshing candy-like touch.
Why You'll Love It
A calm, warming tea for cold evenings and unhurried tea sessions. It stands up to 8–10 infusions, each sounding a little different. The cake of classic weight is easy to store and to share with friends.
How to Brew
Gongfu brewing (short infusions)
- Leaf: 6–7 g per 120–150 ml gaiwan
- Water: 95–100 °C
- Rinse for 5–10 s, then discard the water
- First infusions 5–10 s, then gradually increase the time
Western-style brewing (teapot)
- Leaf: about 3 g per 200 ml of water
- Water: 95–100 °C, after the rinse
- Steep for 3–5 min
Storage
Store the cake in a dry, cool place, away from direct light and strong odors; paper or a closed box works well, without fully sealing it.