莽
菲
山
黄
金
尖
龙
珠
熟
普
洱
茶
莽
菲
山
黄
金
尖
龙
珠
熟
普
洱
茶
This “Golden Pu-erh” is crafted through an uncommon method of fermentation, aged in bags rather than piled, with a process lasting over 60 days—well beyond the typical 45. Made exclusively from delicate buds, it reveals a distinctive character.
The liquor glows a deep bronze-red, echoing the leaf itself, with a gentle coffee-like bitterness balanced by a sugarcane sweetness. Its finish carries a pronounced hui gan (the “returning sweetness” that rises from the throat after swallowing), offering a lingering, textured depth that is both subtle and full.
This “Golden Pu-erh” is crafted through an uncommon method of fermentation, aged in bags rather than piled, with a process lasting over 60 days—well beyond the typical 45. Made exclusively from delicate buds, it reveals a distinctive character.
The liquor glows a deep bronze-red, echoing the leaf itself, with a gentle coffee-like bitterness balanced by a sugarcane sweetness. Its finish carries a pronounced hui gan (the “returning sweetness” that rises from the throat after swallowing), offering a lingering, textured depth that is both subtle and full.
Water Temperature & Rinse
Use water at or just below boiling, around 100 °C (212 °F), to fully awaken the tea’s character. Give the tea a quick rinse of 5–10 seconds to cleanse and help the tightly rolled leaves begin to open before your first infusion.
Steeping Ratios & Times
A good starting point is one dragon ball, about 7–9 grams, for a 100–150 ml brewing vessel. For gongfu or traditional brewing in a Gaiwan or Yixing teapot, begin with short infusions of 10–15 seconds, adding 5–10 seconds with each steep. This tea can typically be enjoyed for 10 or more infusions, with flavors that evolve over time.
Teaware Recommendation
Yixing teapots and porcelain gaiwans are particularly suitable for brewing Pu-erh. Yixing clay retains heat well and develops seasoning that enhances flavor, while Gaiwans allow a clear view of the leaves as they open and release their aroma.
Water Temperature & Rinse
Use water at or just below boiling, around 100 °C (212 °F), to fully awaken the tea’s character. Give the tea a quick rinse of 5–10 seconds to cleanse and help the tightly rolled leaves begin to open before your first infusion.
Steeping Ratios & Times
A good starting point is one dragon ball, about 7–9 grams, for a 100–150 ml brewing vessel. For gongfu or traditional brewing in a Gaiwan or Yixing teapot, begin with short infusions of 10–15 seconds, adding 5–10 seconds with each steep. This tea can typically be enjoyed for 10 or more infusions, with flavors that evolve over time.
Teaware Recommendation
Yixing teapots and porcelain gaiwans are particularly suitable for brewing Pu-erh. Yixing clay retains heat well and develops seasoning that enhances flavor, while Gaiwans allow a clear view of the leaves as they open and release their aroma.
Mang Fei Mountain, located in Yongde County of Yunnan Province, is part of the Lincang tea-producing area. The mountain range sits at elevations of 1,600 to over 2,000 meters, where tea plants grow slowly under cool air, mist, and abundant rainfall. This environment nurtures broad-leaf Yunnan varietals that develop rich tannins, complex aromatics, and strong energy in the cup.
The soil of Mang Fei is deep and fertile, with a balance of minerals that imparts a layered structure to the tea. The area is also home to centuries-old tea trees, which are still harvested by hand. Teas from this mountain are recognized for their density and strength, with fermentation accentuating both depth and smoothness. The remote location and long heritage of tea cultivation give Mang Fei a reputation among Pu-erh drinkers as a source of bold yet refined teas, carrying the essence of Yunnan’s mountain terroir.
Mang Fei Mountain, located in Yongde County of Yunnan Province, is part of the Lincang tea-producing area. The mountain range sits at elevations of 1,600 to over 2,000 meters, where tea plants grow slowly under cool air, mist, and abundant rainfall. This environment nurtures broad-leaf Yunnan varietals that develop rich tannins, complex aromatics, and strong energy in the cup.
The soil of Mang Fei is deep and fertile, with a balance of minerals that imparts a layered structure to the tea. The area is also home to centuries-old tea trees, which are still harvested by hand. Teas from this mountain are recognized for their density and strength, with fermentation accentuating both depth and smoothness. The remote location and long heritage of tea cultivation give Mang Fei a reputation among Pu-erh drinkers as a source of bold yet refined teas, carrying the essence of Yunnan’s mountain terroir.
Golden Pu-erh
Mang Fei Mountain Dragon Balls Tea
Golden Pu-erh
Mang Fei Mountain Dragon Balls Tea
Brewing Guide
Brewing Guide
Region
Region
50g|$33|10 Servings
50g|$33|10 Servings
100g|$62|20 Servings
100g|$62|20 Servings
250g|$140|50 Servings
250g|$140|50 Servings
