2013 Mansa Huang Shan Bing Cha

A two-hundred-gram cake, lightly pressed in traditional stone forms, consisting of long, robust leaves of a dark brown and gray-silver color and a distinct spicy and woody aroma. A golden-orange brew with a full, distinctive, but velvety smooth flavor with pleasant herbal notes of dried hay, an interesting fruit component with a predominance of dried apples, a vibrant pepperiness, and a long, mineral, lively aftertaste.
Brewing recommendations: 4–5 g of tea per 100 ml of boiling water, steep for 20, 15, and 10… seconds. This tea is ideally prepared in a miniature teapot, shiboridashi, or zhong and cup(s) of the same volume so that the entire content could be strained at once.

Leaves were harvested in the spring of 2013 from wild, 40-60-year-old trees around Mansa village in Mengla County, southern Yunnan, in the mountainous region bordering Laos. The saplings were originally planted as a tea garden, which was later abandoned, and the saplings grew wild. In the same year, the tea was processed and pressed into 200-gram cakes and then transported to Taiwan, where it was stored in the years 2013-21.
Mansa Tea Mountain, in the center of which Mansa village is located, historically belongs to the six famous tea mountains (Gedeng, Mangzhi, Mansa, Manzhuan, Yibang, and Youle), which are considered the most suitable places for the growth of tea trees.