2005 Changda Hao Yiwu Mansa Gu Shu Cha Raw

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Typical Preparation
Use 4 oz / 125 ml of water
Set water temperature to Boiling
Use 6 g of tea
Steep for 0 min, 15 sec
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1 Tasting Note View all

“Sweet and mellow with nice energy and it produces a lovely aftertaste! After reading an older note on Hobbes’ blog, I was intrigued by the history and attributes of this particular cake. I was...” Read full tasting note


2005 Changda Hao Yiwu Mansa Gu Shu Cha Raw 400g
This cake is composed of spring material from Mansa high mountain area. Maocha for this cake is picked one bud and two leaves, traditional “sha-qing” (kill-green) processing in wok and sun-dried, pressed into 400g cakes by stone. Stored a short time in Yiwu town and later in a Kunming dry and clean warehouse. Brewed the tea has a deep golden color. Full and mellow, honey sweet and a long aftertaste.

Changda Hao is one of famous and established earlier tea factory in Yiwu town. Changda Hao – also called Manluo Tea Factory adheres to the traditional process since its foundation in 1999. Each batch is manufactured according to the traditional process – pure sun-dried materials, manual stone press, bamboo packaging, bamboo split strapping, classic design.

About Changda Hao

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