(1 customer review)

Real powerful gushu cha made in Mansai, near Chinese border.

Very old trees, excellent natural environment bring you strong and invigorating tea.

Notes of forest, wood and moss but also sweet fresh notes of citruses.

Strong bitterness.

It makes your heart beat fast!

Origin: Mansai, Kachin State, Myanmar.

Vintage/Harvest: April 2021

Tea vartietal: Camellia Sinensis var Assamica

Tea trees age: all above 300 years old. 



Temperature of water and amount of leaves: 100 C 5-6g/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, rinse the tea for 5-10 seconds using boiling water and afterwards pour out all the water from your pot. The process of rinsing tea leaves is often defined as a waking the tea and is very important for quality of next brewings. Main aim of waking the tea is to remove caffeine and eventual pollution from old tea aged for many years. First drinkable infusion should be very short- not more than 10-15 second. We suggest to increase brewing time for 5-10 seconds in each next brewing.

Additional information


14g, 200g cake, 30 g, 50 g, 100 g

1 review for 2021 “TheTea” Mansai Gushu Sheng Pu-Erh

  1. Baron

    The aroma of the leaves is sweet, woody, citrus, slightly sour with a noticeable grapefruit and red orange peel

    In taste
    A lot of bitterness, wood, forest notes, nuts, dry leaves, citrus (grapefruit, red orange), pomegranate peel, tobacco, flowers, jasmine, chrysanthemum (?). You can also find licorice with stronger brews.
    Very good, strong tea with long aftertaste.

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