Mang Fei Ancient Tree Raw Pu-erh Cake Tea 2020

Mang Fei Tea, known as "one of the three treasures of Yongde", has thick liquor, rich and full taste, strong and long-lasting aroma at the brewed cup, and promotes the secretion of saliva. When we tasted it for the first time, we were amazed by it. From the first infusion, the taste is rich and the orchid fragrance can last till the six infusions. It has full Cha Qi and thick taste, but almost without any bitterness. After drinking, only the aroma and sweet aftertaste are left in the mouth. This tea was plucked and produced in 2020, relatively new, so it's very worth collecting and waiting for its later transformation.

	Cup Method		Chinese Gongfu Method
	Teacup: 12oz / 355ml		Gaiwan: 3.8oz / 110ml
	203℉ / 95℃		203℉ / 95℃
	5g Tea		8g Tea
	Brewing time: 3 - 5 mins		12 steeps: rinse, 10s, 10s, 15s, 25s, 30s, 35s, 40s, 50s, 70s, 90s, 120s, 150s

Mang Fei Ancient Tea Mountain, located in Yongde County, Lincang City, Yunnan Province, is famous for its Mang Fei large-leaf tea and is one of the earliest places in this county to cultivate tea trees artificially. The average altitude here is 1500 meters, the annual average temperature is about 18℃, the average annual rainfall is about 1500 mm, the sunshine is sufficient, and the humidity is high. The original ecological vegetation diversity is well-preserved. With the superior natural conditions, abundant rainfall, dense forest, fertile soil and suitable temperature, it is very suitable for the growth of tea trees, which is also the rare pure natural, pollution-free and original tea producing areas in Yunnan province that do not use the inorganic substances such as chemical fertilizers and pesticides.

A born-and-bred Yunnan farmer, Mr. Zhou has been avidly contributing to the tea business for more than 20 years. A short chat with him made his passion for using traditional tea crafting processes apparent.

He values the essential quality inside the tea leaves, and says that his experience comes from spending most of his time in the tea gardens along the mountains.

Mr. Zhou is passionate about bringing out that internal quality of the tea to share with tea lovers around the world - and also claims that the best environment for growing the perfect tea is in Fengqing.

At the 14th Chinese Tea Industry Economic Annual Conference in 2021, Mr. Zhou won the honorary title of "National Tea Craftsman -- Tea Master".

Mang Fei means “mountains between river valleys” in Dai language, which also reveals the important factor of the unique quality of Mang Fei Tea. Mong Fei Village, backed by a high mountain, has rich underground water, acid and gravel soil, facing east, with plenty of sunshine. The Mengban River flows through the foot of the mountain, and the rising mist blocks part of ultraviolet rays. 1500 to 1600 meters above sea level, large temperature differences between day and night, let the leaves store more nutrients and have a rich taste. Good tea comes out of high mountains and clouds. Grown at this unique atmosphere and after hundreds of years of cultivation, Mang Fei Tea owns its unique charm. At present, the whole village has about 4950 mu tea gardens, and the average age of the tea trees has reached more than 100 years.

The tea species used to make Mang Fei Tea is also called Mang Fei large-leaf tea Species, belonging to one of Yunnan large-leaf tea Species. The tea trees, ranging in age from 100 to 500, are distributed in the mountains. The tea trees have dense braches and oval tea leaves, some even 13cm long and 6cm wide, green in color with many white hairs at the back of tea leaves, thick and fat. The tea plucked with one bud and two leaves contains tea polyphenols (34%) and caffeine (4.1%).

Pu-erh tea is one of the oldest types of tea in China, with a history stretching back over 1,700 years to the Eastern Han Dynasty, when the tea was called Jing Cha. Pu-erh is named after the town of Pu’er in Yunnan province, which was the original trading center of this tea. In its early history, this tea was actually used as bartering currency in southwest China, where the famed Cha Ma Gu Dao, “Tea Horse Road”, was built for the sole purpose of transporting it through the Himalayas to other countries and areas in Tibet.