"Mangang Cha Xiang" was made in Mangang village (Lincang county) in early spring of 2020.
In appearance: large, twisted leaves and buds with long cuttings. The aroma is restrained, woody-balsamic. The infusion is transparent, with a shade of white grapes.
The bouquet of the ready-made tea is fresh and vibrant, woody-balsamic, with mushroom, herbaceous and nutty notes. The aroma is multifaceted, woody-balsamic. The taste is full-bodied and oily, astringent, with nuances of spices and citrus, turning into a juicy aftertaste.
Brew tea with hot water (80-90°C) in a gaiwan or a teapot made of porous clay. The proportion is 5 g per 100 ml. The time of the first steeping is about 5-10 seconds. After that do short steeps (just for 1-2 seconds) increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 9 times.
"Mangang Cha Xiang" is a lovely young sheng: versatile and vibrant. Contains high potential for long-term storage and development.