This is the first autumn production of our signature Mangjing cake and we couldn't be more pleased. Seasonality of our spring & autumn productions is discernible. Both are delicious.
Our signature shengcha is artisanally crafted from Jingmai Mountain old-growth material hand-selected from agroforestry plantings established by our Mangjing ancestors. Meticulous attention at every stage of processing ensures optimum preservation of vitality within the leaf. Jingmai Mountain provides an exceptional introduction to natural fermentation Pu’er tea.
All young shengcha has a 'bitter, astringent, fragrant, sweet' flavor profile. While spring tea emphasizes astringent and fragrant, autumn tea is characteristically bitter and sweet. These seasonal tendencies both express within a balanced flavor profile.