LaoManEr (老曼峨), part of the Bu Lang tea region, is located in Meng Hai County.
However, many tea lovers are drawn to LaoManEr for its:
Energizing tea strength
It’s an excellent, textbook-like resource for newcomers to learn about and enjoy Puerh Sheng Cha, particularly since these teas are made purely from Gu Shu (old trees) growing in a nationally preserved forest with an original and well-maintained natural environment.
Tea Profile
At a glance: 2018 · Sheng (raw) puerh · cake · KingTeaMall
Its most notable characteristic is a pronounced bitter taste, which can be a deterrent for some tea enthusiasts.
Lingering flavor
hui gan (sweet aftertaste)
Thick tea liquor
LaoManEr offers both bitter and ‘sweet’ teas, though the ‘sweet’ designation by locals means it’s less bitter than the former.
When compared to teas from other regions, its bitterness is still more pronounced, often surprisingly so.
The selection I’ve made leans towards the bitterer variety from LaoManEr.
If you’re also interested in bitter teas, I invite you to explore another offering from ManXingLong (曼兴龙), also available on my shelf.
Best for: I personally highly recommend this tea for its distinct characteristics, which stand out among many tea regions.
Brewing Guide
Water: rolling boil, 100°C (212°F).
- Rinse teaware with hot water; use roughly 5g of tea for each 100ml of vessel.
- Give the leaves one quick rinse, then cover and rest about 10 minutes to wake them up.
- Begin with 10–15 second steeps, lengthening each by about 5 seconds.
- Decant fully into a sharing pitcher each time.
- Enjoy — good sheng keeps giving for many infusions.
Use this as a starting point, not a fixed formula. Play with pour height and speed, and notice how the tea answers in different weather and seasons. Learning to brew one tea well anywhere, anytime is the real craft.
Storage
Store in a cool, dry place with gentle airflow, out of direct light and away from strong smells such as cooking spices or smoke. If you plan to age it for years, breathable paper or clay storage suits puerh better than airtight plastic.
A Note on Appearance
Not every cake shows these, but they can occur, especially in teas with more years of storage.
- Bamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.
- Tea oil spots: yellowish spots may appear and can come from natural tea oils. They are not a flaw.
- Torn wrapper: small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.
