This amazing tea reflects traditional way of producing oolong in every aspect!

Shape of the leaves – they call it “shrimp shape” is something between stripe shaped tea (like Baozhong) and ball shaped oolong (like  for example Dong Ding). Nowadays it’s something rare to see. Sometimes you can see this style in old Dong Ding oolongs or traditional teas from Muzha or Shimen.

High oxidation and charcoal roasting created the tea with strong, savoury, mineral tea.

Man Zhong cultivar is something bit mysterious for me – it’s old, very local, traditional cultivar that grows slower than other varietals. It starts to produce new leaves and buds later.

10 years of natural storage in Pinglin (humid and warm) made this tea quite matured!

You will find here: strong and sweet aftertaste, mineral body with notes of fresh vegetables (celery), nuts, dark sugar and honey.

Some people call this tea Lao Ren Cha – tea for old people… but we think every experienced tea lover will like it as well!


Origin: Pinglin, New Taipei City, Taiwan.
Harvest: spring 2013
Tea cultivar: Man Zhong 慢種

Temperature of water and amount of leaves: 100 C 5-7g/100ml.

Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, gently pour the boiling water to the pot.  First infusion should be very short- not more than 30-40 seconds. We suggest to increase brewing time for 10-20 seconds in each next brewing.

Additional information


14g, 30 g, 50 g, 100 g


There are no reviews yet.

Leave Comment
Be the first to review “2013 Pinglin Charcoal Roasted Man Zhong Oolong”