LaoManE(老曼峨) belongs to Bu Lang tea region located in Meng Hai county.
Even tough, there are still many tea lovers love the tea from here very much because of
Energizing tea strength
Thickness on tea liquid.
Even to new comers, it is a good textbook like material for learning and enjoy puerh sheng cha, especially when these tea are purely made from Gu Shu(old tree) and these are growing on national forest plantation where has notable originality and well preserved natural environment.
Welcome to have a look at another tea from ManXingLong(曼兴龙) which is also on my shelf.
Tea Profile
At a glance: 2018 · Sheng (raw) puerh · 100g cake · KingTeaMall
The most representable character is bitter taste which even keeps many tea lovers far away from this tea.
Lingering tea flavor
hui gan(sweetness) on aftertaste
LaoManE has both bitter tea and sweet tea. But sweet tea is just called by local people because it is not as bitter as former one. When compare it with tea from other tea regions, it still has more obvious bitterness make you feel astonished.
What I selected is bitterer tea from LaoManE.
Do you also have interest on bitter tea like me?
Best for: I highly recommend this tea because I like it so much personally and also it has very clear characters during so 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.
