Tasting Puerh from MangZhi

This year(2023), I will continually tasting the raw puerh tea from these 12 famous tea mountains.

Dry leaves in Disc: The tea leaves look impeccably clean and tidy; with tips that feature many of white hair and bright, shiny leaves forming a beautiful disc.

Awakening: earthy and hay-like scent emerges from the lid of Gaiwan; cup-fragrant resembles that eaglewood perfume, with a lingering, long-lasting scent.

1st infusion: the bright and light-yellow tea soup is adorned with shousands of dancing fur-hairs that come from the tea tips. The aroma is subtle, yet not very apparent in the mouth. The tea is exceptionally smooth, gliding across the surface of the tongue and moving towards the side and end of the tongue. As it reaches the throat, a subtle hint of sweetness is detected.

Before the 2nd infusion, while enjoying the cup’s fragrance, the tea’s taste seems to come alive at the back of the tongue and swiftly moves to the tip of the tongue, producing a pleasant salivation.

2nd infusion:

Although the tea soup is a shade darker, it retains its bright, light-yellow color. The aroma is slightly stronger than the first infusion, yet still not very pronounced in the mouth. The tea’s texture is velvety smooth and moves effortlessly through the tongue, down the throat, and back to the tip of the tongue. The sweet floral flavor lingers in the mouthm with saliva emerging from the tip of the tongue.



  1. li chang

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  2. David

    Very light coloured leaf, might be a good one to put aside and age.
    I will say that I very rarely do the multiple infusions of tea anymore, for one starts with a rather insipid 1st infusions, followed by two reasonable infusions, followed by ever weaker infusions. To get the most out of any tea I place the desired amount of leaf into a pot, add boiling water (regardless of tea type) brew for around 5 minutes, stir and pour, this brings out everything about the tea.

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