Happy to have acquired this wonderful tea after 4 years now! One of the most interesting teas from Manipur, we love this for its intense taste and energy! This is one of those rare teas which will make you feel the "Qi'. As you start sipping, you feel energized and as you session comes to a close, you feel the effects of fast metabolism kicked in by this wonderfully processed tea. Of course, with everything in this space, this is subjective to personal perceptions and tastes but this is one tea which has the strongest chance to make you feel this mystical quality.
 
This tea is withered in the sun and then in shade after which it undergoes yáo qīng(process of shaking the leaves to bruise the edges) for 5 mins each hour overnight, the leaves are then pan fried for 15 minutes and handrolled on a bamboo tray. After the hand rolling comes the process which makes this tea so unique, it is ball rolled inside cotton cloth and left like that for at least 2 hours giving it the distinctive twisted leaf appearance. Upon completion it is oxidised for 3 hours. After the oxidation, it is sun dried and finally charcoal roasted.
 
The dry leaf has an aroma of cranberry and mango. When placed on the heated ware, you get the same fruits with a hint of wood and honey. On your first infusion, you can taste notes of cranberry, gooseberry sweet preserve and raw jujube. On the second infusion, you get notes of mulberry. There is a hint of malt and wood as well. On the third infusion, you can experience notes of mango sweet leather, palm candy and marigold. On your fourth infusion, you are greeted with sweet notes of jaggery and caramel. The jujube freshness stays with you long after your last sip and has a floral component in the aftertaste as well, similar to floral tisanes. It keeps on going till 8-10 infusions and makes for a complete gong fu session if you wish to! Hope you enjoy this rare gem coming from very old  wild assamica trees in Manipur.
 
Appearance : Yellow
Taste : Cranberry, mango, wood, honey, caramel, jujube, gooseberry, malt, mulberry
Steeping Time : 3 minutes western style, 25 seconds gongfu style adding 5 seconds every subsequent steep
Leaf to water ratio :  0.8 gram per 100ml for western style, 4 grams per 100ml for gongfu style
Recommended Steeping Temperature : 90-95°C
Recommended Steeping Method : Works best gongfu style
Harvest Season : Spring 2025