After tasting the 2018 version of Mansa Raw Puerh, we found ourselves craving its distinct plum-like flavor and the uplifting sensation it brings. The tea farmer we’ve worked with for years had privately stored a small quantity of 2017 loose leaf, originally intended for pressing. As soon as we had the chance to acquire this maocha, we didn’t hesitate. This Mansa Raw Puerh was finally pressed in 2021 using handpicked spring tea leaves from high-altitude tea plantations (approximately 1,400 meters). The tea trees in this plantation have an average age of over 100 years.

The dry leaves of our 2017 Mansa Sheng Puerh carry a sweet, fresh, plum-like, and buttery aroma. Once brewed, the wet leaves exude creamy mango notes, a touch of saltiness, and the characteristic sheng funk. The liquor is distinctly fruity and sweet, balanced with a pleasant bitterness that enhances the tea's complexity. We were particularly drawn to its vibrant plum flavor and lingering hui gan (returning sweetness). 

Now, with an additional year of aging compared to our 2018 version, we invite you to explore the enhanced depth, complexity, and fruity richness that make Mansa one of the standout sheng puerhs in our collection at Kong Mountain Tea.