It appears that a handful of other sheng puer tea lovers already wrote about this tea last year. Check them out at Half Dipper, Sip Tip, and The Skua Steeps. I'll wait until after I publish my post before reading these others.
I can't recall ever trying tea from Mansai before and Essence of Tea states that it is a very remote location on the China / Myanmar border.
The dry leaf is a lovely mix of greens and silvers. They smell alive with subtle hints of pine and sage.
I use my normal puer reviewing parameters (5 grams dry leaf / boiling water / ~100ml gaiwan) and bring the leaves through 8 awesome infusions.
The liquor presents itself as medium bodied, though some infusions were more substantial. It has a peppery, flowery aroma that reminds me of honeysuckle and grassy meadows. For me this is clearly a nice tea and very complex. Some of the pours were a little fruity/appley while others were more herbaceous and incense-like.
I'd say this tea is spirited and feels great lingering in the back of my mouth and throat. The way this tea left my body feeling reminded me a little bit of white tea. I had a solid, alert, high-frequency buzz. This would be my typical response to young, tippy, sheng puer. It's not my usual "puer mellow" but it's not too uncomfortable either.