Mang Fei: A Renowned Pu-erh Tea Producing Region in Yongde County, Lincang
A Unique Name with Ethnic Roots
Mang Fei (忙肺) may seem like an unusual name when viewed in Chinese characters, but it is actually a phonetic transcription of the original pronunciation in a local ethnic minority language. The name "Mang Fei" carries a distinctive sound that reflects the linguistic characteristics of the region's indigenous communities.
Geographical Location and Terrain
Mang Fei is located in the western part of Yongde County, Lincang City, Yunnan Province, approximately 15–20 km from the county center. The region is not easily accessible, and during the rainy season, the roads become muddy, making travel even more challenging. The landscape is mountainous, with elevations ranging from 1,800 to 2,100 meters. Flat land is scarce, and villages are scattered along valleys and slopes. The soil is primarily red earth, with certain areas revealing rocky terrain.
Tea cultivation has been an integral part of life in Mang Fei for centuries. Unlike large-scale plantations, the region is characterized by small, fragmented tea gardens, reflecting the area's long-standing tea-growing traditions.
The Rich Soil of Mang Fei and Its Influence on Flavor
Mang Fei is the most famous tea-producing region in Yongde County, largely due to its unique soil composition.
Not just tea, but also vegetables and fruits develop a full-bodied character in the fertile soil of Mang Fei
Yunnan's mountainous landscape was once part of an ancient seabed that was uplifted through massive tectonic movements, particularly the collision between the Indian and Eurasian plates. This geological history has resulted in steep, rugged mountains and significant elevation variations.
In many parts of Yongde County, limestone formations can still be observed.
Typically, land that has risen from the seabed contains high concentrations of alkaline minerals such as calcium, potassium, and sodium. Crops grown in such soil often develop a rich, full-bodied flavor. Mang Fei is no exception—whether it's tea, vegetables, or fruits, all produce from this region exhibits a distinctive depth and intensity.
Many well-known Pu-erh tea-producing regions share this full-bodied characteristic, including Lao Ban Zhang, Xi Gui, and Ma An Shan. Mang Fei’s tea, in particular, is known for its bold and expansive flavor profile, which instantly unfolds in the mouth, offering a rich and satisfying experience. This depth of flavor is one of the key reasons why Mang Fei tea is so highly regarded. The same holds true for Mang Fei’s aged ripe tea (熟茶), which delivers a full-bodied and robust taste.
A Rare Naturally Grown Tea in a Renowned Production Area
In prestigious tea-growing regions, tea leaves command high prices, and for many farmers, increasing yield directly translates to higher income. As a result, the use of fertilizers has become common in Mang Fei’s tea gardens to maximize production.
However, fertilized tea trees grow more rapidly, leading to lower cell density in the leaves. This, in turn, results in a tea that lacks depth and has a shorter aftertaste. Many Mang Fei teas on the market, while full-bodied, tend to fall short in terms of lingering complexity and richness.
The 2023 Mang Fei Ancient Tree Ripe Tea (忙肺古樹熟茶) that we have sourced is an exception. It is made from tea trees grown in a naturally cultivated, pesticide-free, and fertilizer-free environment. This natural approach is evident in the tea’s extended aftertaste, a rarity in such a well-known region.
Exceptionally Rare Small-Batch Production for Ripe Tea
Most Pu-erh ripe teas are produced in large batches, often exceeding 10 tons per lot. Ripe tea manufacturers typically operate on low profit margins, relying on high production volumes to sustain their business.
However, due to the rarity and high cost of the raw material, this particular batch of Mang Fei Ancient Tree Ripe Tea was produced in an ultra-small quantity of just over 1 ton—a rarity in the world of ripe Pu-erh tea.
Another advantage of small-batch production is that the limited volume allows for optimal processing. The tea undergoes meticulous pan-frying and sunshine-drying procedures, ensuring that only well-crafted raw tea is selected for fermentation. As a result, the 2023 Mang Fei Ancient Tree Ripe Tea is exceptionally refined, with minimal imperfections.
Although it is still young, high-quality ripe tea can be enjoyed even in its fresh state. The excellent raw material gives the tea a clean, gentle taste with a lingering sweetness in the throat. For those who wish to enhance its aroma further, aging it in an oxygen-free (unopened) environment for several years is recommended.
Proper Tea Storage
It is best to store the tea at room temperature. Tea is highly sensitive to humidity, and even a small amount of moisture absorption can lead to deterioration. To prevent unintended moisture exposure, avoid the following:
- Placing tea near steaming water while brewing
- Using a spoon or utensil with residual moisture
- Opening the package on a humid day or in a damp location
- Opening the package immediately after removing it from the refrigerator, which can cause condensation
- Improperly sealing a package after taking it out of the refrigerator, leading to condensation over time
Among these, condensation issues caused by refrigeration (points 4 and 5) are the most common causes of tea deterioration. Even when a package is tightly sealed with tape, cold storage can allow external air to enter, leading to condensation inside. If tea absorbs moisture in this way, its aroma can change drastically within just 2–3 days.
To maintain quality, store the tea at room temperature in a dry environment, ensuring proper sealing to avoid humidity exposure. Ideally, consume the tea within a few months of opening.
For vacuum-sealed, unopened packages, long-term storage of over a year is possible. If you wish to further age the tea, keep it in its original vacuum packaging at room temperature. However, if you prefer to preserve the tea’s original freshness, refrigeration is an option. In that case, allow the tea to return to room temperature for a full 24 hours before opening. Although half a day might seem sufficient, tea leaves have a large surface area and act as natural insulation, making it difficult for the internal temperature to equalize quickly. Even if the tea feels warm to the touch, the inner layers may still be cold, requiring a full day to stabilize.
Once removed from refrigeration and opened, store the tea at room temperature. From autumn to spring, when ambient temperatures are cooler, properly stored tea can maintain its quality for several months or more.
For those seeking optimal storage solutions, specialized vacuum-sealed containers are available on the market. While not commonly used, they provide an excellent way to preserve tea quality over time.