Sheng Beeng Cha Cake

Produced at the Mangbai Tea Plantation in Cangyuan County, Lincang, this 2019 crop tea is still very young, but already revealing great flavor character and excellent potential to age gracefully.This is a sheng (green/raw) style of dark tea. It started as a black tea, and was then aged and fermented in a cave over time. Typically the older they are, the more expensive and desirable. This one is from 2019, so it has aged 5 years and is still young, but already revealing great flavor character and excellent potential to age gracefully.
Produced at the Mangbai Tea Plantation in Cangyuan County, Lincang, in the Yunnan Province.  It is pressed into a 200 gram cake. You slice off a piece of tea and steep it.

This tea has a lot of complexity and is easy to drink. The initial taste of flowers and vegetables turns into honey and tobacco. The tea steeps into a light rose-gold color, and the longer you steep the more pronounced the traditional puerh taste becomes. An aroma of forest, with cinnamon and wood tones. It tastes surprisingly sweet and buttery, and clay notes. With subsequent re-steeping, the sweetness fades and cedar and pear emerge in the second cup, with subsequent steepings, eventually mellowing out into a more familiar malty black tea taste.

In Eastern culture they only brew it for a minute and will rebrew the same tea leaves 6 times or more. We have found that steeping it in a gaiwan can get us up to four enjoyable steeps of this tea, each becoming more mellow as you progress.

Tasting Notes: forest, long finish, sweet, cinnamon, oak, green beans, flowers, honey, tobacco, slight hint of black licorice, cedar, pear