2016 Chawangpu Manmai Selected Gushu

Tea type
Pu-erh Tea
Ingredients
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Flavors
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Caffeine
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Certification
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Edit tea info Last updated by andresito
Average preparation
205 °F / 96 °C 4 g 3 oz / 88 ml

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2 Tasting Notes View all

  • “I’ve been tasting my way through the entire 2016 ChawangShop line, thanks to a group buy. This is my favorite so far. The first steep was disappointing: light straw nose and taste. The 2nd steep...” Read full tasting note
    91
  • “First thing I have to say about this tea is that new material can still be found at a great deal like this cake here. $55 for 200g for what this is… great deal. Now I have to get on to some other...” Read full tasting note

From Chawang shop

Manmai is one of few places in Bada mountain with ancient trees. Many of them was cut during 1980-1990s in about 1.5 meter tree height for easier picking. Only few gardens have trees which have never been cut.
Material for this cake come from 8-10.April 2016, picked in two different tea areas near Manmai. We spent two, almost three days with the farmers to ensure the purity of the Maocha.

Hand-made processing, sun-dried, stored well until December 2016, stone compressed in traditional way. Typical bitter-sweet Bada taste, flower/citrus aroma, fast huigan.

Manufacturer : Cha Wang Shop
Production date: Harvest early April 2016., pressed December 2016
Harvest Area : Manmai village, BaDa mountain, Menghai, Xishuanbanna
Weight : 200g per cake, 5 cakes in one bamboo tong – 1kg

About Chawang shop View company

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2 Tasting Notes

91
312 tasting notes

I’ve been tasting my way through the entire 2016 ChawangShop line, thanks to a group buy. This is my favorite so far.

The first steep was disappointing: light straw nose and taste. The 2nd steep started light; mostly straw. However, as the tea cooled, it developed more flavor and texture in the mouth, particularly near the finish, which was long. I’m not noticing much cha qi at this point. The 3rd steep was when it started to shine. It was very full in the mouth. The taste was a mix of broth, weeds, and leather with some bitterness at the finish. Long, long, finish; the finish is definitely the best part of this tea, though the texture in the mouth is a close second.

In the 4th steep I was finally feeling some cha qi. The nose and taste are weedy, with hints of grass. Really full texture in the mouth; slightly astringent. For me, a tea normally peaks in the 3rd steep, but I liked this steep better. I want to just keep rolling it around in my mouth. Then, the finish keeps it going. 5th steep (40s): The nose is full and rich. Taste is too. Huge finish. The 6th steep finally showed a bit of weakness; still quite good, but less so than the 5th.

Preparation
200 °F / 93 °C 4 g 3 OZ / 88 ML

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1108 tasting notes

First thing I have to say about this tea is that new material can still be found at a great deal like this cake here. $55 for 200g for what this is… great deal.

Now I have to get on to some other thoughts that I’ll make concise.

1) I disagree with Chawangshop about this tea having a bitterness to it.
2) The ‘fast huigan’ is a real thing with this, no way to not take a sip and not realize how quick it hits
3) There’s a good blend going on with what was pressed here. I found a three leaf and a bud in my first session with many 2 leaf one bud as well.
4) Very clean, but the astringency builds upon itself as the mouth is bombarded with hot liquids :p
5) I should of drank the lower end prior to the higher end… woops

It’ll be hard to not buy a cake of this before I get through trying the others though as this is something I think is my type of newer material.

Preparation
205 °F / 96 °C

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