Place of Origin: Mang Fei Shan, Yongde, Lincang, Yunnan
Vintage: 2017 Spring
Tea Varietal: Camellia sinensis var assamica
Harvest Time: Mid March
Flavor: Fresh, mellow, and flowery with a deep and thick aftertaste.
Liquor: Clear golden-yellow liquid
 
Crafted exclusively from tea leaves plucked in mid-March 2017, this raw (sheng) Pu’er tea cake is made from 80–100-year-old arbor trees growing on Mang Fei Mountain in Yong De County, Lincang Prefecture, Yunnan Province. The leaves come from naturally grown, deep-rooted tea trees, which are known to produce richer and more complex tea compared to plantation varieties.
 
The Mang Fei varietal is distinguished by its fine, silvery buds and robust, thick leaves, giving this tea a strong, well-structured body with pronounced character. Upon brewing, you’ll find a bright liquor with a bold, slightly bitter upfront taste that quickly gives way to a lingering sweetness, a hallmark of high-quality wild arbor pu’er. The mouthfeel is thick and velvety, and the aftertaste (hui gan) is satisfying and persistent.
 
In recent years, Lincang has become a rising star in the pu'er world for its high-quality teas at more accessible prices compared to the more famous regions like Yiwu or Bingdao. Yong De County, in particular, benefits from a clean, biodiverse environment with minimal human interference, making it an ideal terroir for producing high-end raw pu’er.
 
Mang Fei Shan, nestled within Yong De, has gained increasing recognition for its ancient tea forests and unique flavor profile—often described as powerful, slightly smoky, and rich in energy (cha qi). This tea cake is a perfect representation of what the region has to offer, both for daily drinking and for aging potential.
 
Whether you're a seasoned pu’er drinker or just beginning your journey, this Mang Fei raw tea delivers a bold, authentic Yunnan experience with genuine aging promise.