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Club selection of March 2019 - Coming from ancient tea forests in the He Kai region of the Bulang Mountains in southwestern Yunnan, Mang Ngoi (or Meng Ngoi), this tea has the soil behind it to offer up great layers of flavour. Soil, drainage, and careful hands when producing always provide the vital elements of a great tea. Harvested from old trees (100+ years), one will be able to serve up many infusions, with each one offering up a little more exploration of the mineral layers of this ‘Orchid’ Sheng Puerh. The region from where this tea comes from is as inundated with mosses and orchids, as it is with our favourite green leaf. Walking the forests, one can often find parasitic orchids happily fused onto the trunks and branches of the tea trees. Discover this Mang Ngoi “Orchid” Old Tree Sheng tea even further with Jeff.
Tasting Notes - First notes of this tea provide a great example of how an older tree’s leaves can create some very subtle impressions, while still imparting and carrying strength. Vegetal notes which give way to mineral earth tones will only get more interesting with infusion after infusion. This tea will keep its structure and give way to the famed ‘Tail Notes’ – aromas and wafts that remain in the mouth long after the sip has departed down the throat. To enhance these ‘tail notes’, we encourage right after swallowing to exhale through the nose while keeping the mouth closed to get some of those notes returning.