Katherine
23d ago
2026 Mangang Gushu White Tea (2026 Spring) from Cha Yi Lai
- floral
- sweet
- vanilla
- bitter
- vegetal
2026 Mangang Gushu White Tea (2026 Spring)
Cha Yi Lai
- Type
- White Tea
- Origin
- Mangang Village, Linxiang District, Lincang, Yunnan Province, China
- Cultivar
- Yunnan Da Ye Zhong (Camellia sinensis var. assamica)
- Elevation
- 1700–1900m
- Steeping instructions
- Water Temperature: 100°C / 212°F Gongfu style: 5g : 120–150ml, 30s for the first 3 infusions, then increase by 15s per infusion. Western style: 5g : 500ml, 2min + 1min per infusion. Bowl style: 5g : 500ml.
- Description
- This white tea comes from Mangang Village in Lincang, Yunnan, a remote high-mountain area above the famous Xi Gui region. It was made in April 2026 from 200+ year-old Yunnan large-leaf ancient trees growing at 1700–1900 meters, in a wild-growth garden shaped by red soil, mountain mist, and long-term ecological stewardship. Unlike bud-heavy white teas, this one was made from more mature open leaves, usually three to four leaves, giving it a deeper body and more grounded mountain character. The leaves were naturally withered, lightly exposed to the morning sun, and dried without pan-firing or rolling, following a traditional white tea process that preserves the tea’s original vitality. The liquor is golden, soft, and full, with a honeyed floral aroma, gentle sweetness, and a clear wild mountain note. It is already pleasant to drink now, but should also age well, gradually developing date-like sweetness and deeper herbal notes over time.
Shipped in June 2026