Images are for illustration only: as our tea is a purely natural product, its appearance may vary.
Pu-Erh Mannong
Depth shaped by time
Pu-erh tea
Post-fermented
China, Yunnan, Mannong
Single origin
0-10%
Oxidation
Product line Connaisseur
A characterful post-fermented tea from Yunnan with a deep, earthy expression. Pu-Erh Mannong unfolds warm notes of damp earth, wood, and cocoa, with a soft, mature roundness that lingers.
After oxidation, the tea undergoes a controlled fermentation process that can take months to years. As it matures, sharp edges soften and a layered profile emerges, centered on depth and balance.
incl. VAT
The Art of Aging
Mannong is not a style label but a place — a mountainous pocket of Yunnan where old tea trees, red-brown soil, and humid forest air set the pace. Tea doesn’t rush here. The leaf grows thicker, more aromatic, and naturally deeper, as if the landscape itself participates in the fermentation.
Pu-Erh Mannong is a story of time. After processing, the real transformation begins: microorganisms, humidity, and patience continue shaping the leaf. Sharp edges soften, earthy notes turn warmer and rounder, and beneath dark wood and cocoa tones a gentle sweetness starts to glow.
In the cup, Mannong feels like stillness. Not heavy, but grounded; not untamed, but mature. A tea you don’t drink in passing — it asks you to slow down, layer by layer, infusion by infusion.
Simple brewing ritual
Relaxed, accessible and ideal for a large mug or teapot.
Temperature
100°C
Amount
3-4 gram
Water
250 ml
Time
2-3 minutes
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1
Preheat your teapot with hot water.
-
2
Add 3-4 grams of tea leaves to the pot.
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3
Pour water at 100°C over the leaves. (Let boiling water cool first)
-
4
Let it steep for 2-3 minutes.
Traditional tea ceremony
The “Method of Skill”. Lots of leaf, little water, short steeping times. Discover how the flavor changes with each infusion.
Temperature
100°C
Amount
6-9 gram
Water
120 ml
Time
10 sec.
Rinse
Yes
Tea vessel
Yixing
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1
Preheat your Yixing well.
-
2
Fill the Yixing with dry leaves (6-9g).
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3
Rinse the tea briefly (10 sec) with hot water and discard.
-
4
1st infusion: 100°C, 10 seconds. Pour out.
-
5
2nd infusion: 12-15 seconds. 3rd–12th infusion: increase the infusion time by 5-8 seconds each time.
Terroir: Yunnan, Mannong, China
Region: Yunnan, Mannong, China
Altitude: 1400-1700 m
Cultivar: Menghai Da Ye
Harvest time: Spring
Also known as: Shou Pu-Erh
