Price range: $32.00 through $200.00
A more elegant side of Lao Man’e
Due to several factors, this Lao Man’e tea presents a more diplomatic and elegant expression of a region usually prized by slightly masochistic pu’er heads for its punchy bitterness. Coming together to produce a sweeter, gentler take on the famed “Laphroaig of Pu’er” are the following:
• Elevation and ecosystem. Village leader Wen Kan has access to the state-owned 国有林 Guoyoulin forest, resting some 500 meters above the village. This higher altitude yields a naturally sweeter soup, richer in amino acids.
• Tree genetics. While the village below averages a 50/50 split between sweet and bitter varieties, this tract leans more heavily sweet, closer to an 70/30 ratio.
• Tea processing. Wen Kan fires the woks at a lower heat—260°C—producing a mellower, sweeter tea. Higher temperature shaqing create greener teas, trading aging potential for immediate aromatics and huigan. With its refined, counterbalancing profile, this tea stands apart from the typical Lao Man’e character: special now, and even more so as enzymes transform with age.
Wen Kan discussing how to identify the sweet vs bitter variety tea trees
exploring the Guoyoulin state owned forest area
the ku cha is palate slayingly bitter. Video coming soon that will outline the differences between it and tian cha.
老曼峨 Lao Man’e, the oldest village in the Bulang Mountains with a history of roughly 1400 years, remains a bastion of Theravada Buddhism. It hosts some of the largest and oldest ancient arbor landscapes in the region, with over 500 acres (3200 亩) of gushu trees ranging from 100–500 years old. Its elevation is about 1300 meters—modest for a renowned tea village.
Lao Man’e tea is defined its two endemic varieties: 苦茶 ku cha “bitter tea” and 甜茶 tian cha “sweet tea”. Both can be found across the Banzhang villages. If you’ve had tea from Lao Banzhang or Bakanan, which contain a predominance the sweet variety, you’ve tasted tian cha. Admittedly, this “sweet” type isn’t exceptionally sweet, and can itself become bitter when brewed strong; its name seems more a functional contrast to ku cha than a literal description.
While other villages show traces of ku cha, Lao Man’e is its stronghold—many teas there are intensely bitter. This bitterness was highly valued by the state-owned factories of the 20th century, who blended it for its ability to age into a potent, slightly sweeter, medicinal broth.
contender for this year's hairiest, prettiest cake
typo alert: the producer is not Da E + family. It should say Wen Kan!
Good! Woody. fresh cotton/linen, and softening out into a raspberry.
Very flavorful and interesting. Long aftertaste. Sweet notes and just a hint of bitterness. I see now why this tea is so famous. I've only done two quick steeps and 10 minutes later , I still have the taste of bitter and sweet on my palette.