Mandala Tea

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Recent Tasting Notes

91

The leaves were a vibrant green. I brewed in the gaiwan, just under the boil with first two drinkable steeps at 40 secs. Beautiful flowery scent, I think lilac. A mild vegetal taste and buttery. Lovely. The liquor was a pale green. This was a sample included with my order. I’m glad, otherwise I wouldn’t have known about it. I nice surprise. Curious to see how the taste evolves over subsequent steeps.

Flavors: Butter, Floral, Vegetal

Preparation
5 g 6 OZ / 177 ML
Garret

It really is a very nice tea. This is one that I sit down and brew up 4 or 5 times a week, which is a lot considering all the other teas here in the shop that I can drink. So happy you enjoy it!

TheArchivist

Thanks Garret!

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Preparation
195 °F / 90 °C 7 g 3 OZ / 90 ML

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~60ml porcelain gaiwan. 1 10-15sec rinse, let leaves sit a few minutes. steeps 5s, 2s, 2s, 5s, 5s, 5s, 10s, …

first steep — smell inside gaiwan lid sharp and bitter? with some fruit, perhaps. tea still light, but with a little buttery vegetal-ness, and some soft sweetness. very light hint of smoke.
second steep — smell inside gaiwan lid becoming that warm spicy vanilla(?)-y smell of sheng (at least, in my head that’s what it is), with a hint of barnyard. tea a little stronger, mild fresh-woody aftertaste, very light perhaps-smoke.
third steep — not much different, but with a stronger&longer aftertaste. should’ve probably given it a longer steep. aftertaste almost grassy? with dry-mouth feel. there is probably a name for that. interesting about the lid smells — half of the lid smells of warm spices, with maybe some tobacco; the other half smells thoroughly barnyardy. interesting that it’s split by (probably) which half contacted the tea on the pour.
fourth, fifth, sixth, seventh steeps — more tobacco-y, to me, and a bit bitter in back of mouth. or just… bitter everywhere. whoah. it’s like it’s climbing around the edges of the back of my tongue, even after the liquid is gone. almost a chewy sort of thing.

It seems to pretty much continue in that vein, with the bitterness becoming the primary. I’ve not until now had a tea like this; it’s very interesting.

Flavors: Bitter, Grass, Smoke

Preparation
195 °F / 90 °C 4 g 2 OZ / 60 ML
Garret

Purple leaf! A whole different ball game when it comes to younger shenf pu’er. Many of our customers enjoy the ye sheng cha with cooler temps for the 1st few years. I usually brew it at boiling and do much shorter steeps, by the time I get to 6 or 7 steeps, the sweeter side of the leaf comes out. These teas mellow quite a bit after 3 to 5 yrs, so if the astringency is too much, just you wait :) The complexity that comes to it after a bit of aging always intrigues me. Purple leaf is different leaf, after all, than the regular raw pu’er leaf. Enjoy!

Thanks for writing up your thoughts and experience!

Grateful,
Garret

twinofmunin

“A whole different ball game” describes well my experience! Thanks for the tips on brew parameters; I look forward to playing with it more. :)

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Flavors: Camphor, Cedar, Stonefruits, Wood

Preparation
205 °F / 96 °C 7 g 4 OZ / 110 ML

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This is delicious, OMGsrsly. I drank this all day, using short steeps of 5-15 sec and I never once became bored.

I also had a mini heart attack when I visually interpreted the delightful tea bubbles as a scary tea spider upon sip. Luckily the steeped tea spider appears to be a mythical creature. Good times with tea and absurd brain. To be fair, they were very lively bubbles.. It’s amazing what stress does to the brain.

Flavors: Apricot, Honey, Tangy

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Flavors: Butter, Vegetal

Preparation
195 °F / 90 °C 4 g 2 OZ / 60 ML

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80

I found this to be bright and predominantly roasted tasting. There’s that hint of almond/cinnamon, but I wouldn’t call that strong. Prior to steeping, when I put the leaves in the warmed gaiwan it had a lovely roasted smell. I’m currently on the second drinkable steep and like it better when it’s cooled a little. I ordered this because I was intrigued by the description. I don’t know that this would be a regular tea for me, but it didn’t disappoint.

Flavors: Almond, Cinnamon, Roasted

Preparation
180 °F / 82 °C 0 min, 45 sec 5 g 6 OZ / 177 ML

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Interesting oolong. Had it gong fu at first and it definitely changes. Overall, it tasted like a softer Tie Guan Yin with a minty aftertaste. Orchid floral, but more vegetal with the weird mint I’m talking about. Someone put jasmine on here which I get more from the smell than anything else.

I’m definitely glad to have tried it, but a sample is perfect for me. Otherwise, I’m getting some clear energy out of it. Centering, maybe. Or just another boost from the coffee and three cups of tea I had earlier.

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So things are finally starting to settle down after the move… Almost all of the boxes have been unpacked and pretty much everything has been put away, even if most of it is just a temporary home until I can find more permanent spaces… that’s always what I dislike most about moving, finding the right spot for everything in the new place…. But, as a benefit, I’ve discovered a lot of hoarded tea during this move squirrelled away in spaces that I had forgotten I had… This is a sample I picked up from someone during a swap when I was a little more active on this site than I’ve been recently… It’s also a sip down which makes me super happy because I’m pretty sure at this point I have over 500 different teas in various quantities laying around my house… I’ve had to hide tea all over the house in various cupboards so my husband doesn’t realize just HOW much tea I really do have… I would never hear the end of it!!! So, I’m working towards at least trying to finish off all my sample sized tea in the next couple of weeks… wish me luck… its a daunting prospect!!! Anyways, enough rambling… onto the tea review… This is a beautiful morning pick me up. It’s malty, earthy with a baked bread scent and taste. If I wasn’t on a mission to reduce my cupboard I would definitely buy some of this. This is the kind of tea that makes me happy to be sitting at my desk at work before everyone else gets in just enjoying the peace and quiet!

Xxxxx

Nice review. Sounds like my kind of tea. Since I moved cross country, I work from home now but really enjoyed being first in the office back in SF, sitting with my breakfast tray, tea pot, china cup and saucer enjoying the first cup of the day and the peace and quiet.

Moving is a trial, but there is the joy of discovery and the pleasure of crafting a new home. Enjoy that as well as your unearthed samples.

mrmopar

Only 500, you will run out of it shortly. Time to restock!

beelicious

LOL that’s the only problem with being on this site… everyone’s tasting notes are so tempting and I have very little willpower!!

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88

Okay. I’m bad. Got more Mandala Milk Oolong ‘cause nothing has really beaten it so far. And since I’ve had the Tie Guan Yin and regular Jin Xuan three times already, I wanted to try something different. Thank you for the samples!

Anyway, the tasting notes already on the page accurately describe it. I followed Mandala’s Gong Fu guide- 15 second rinse, then a 30 sec steep adding 15 sec consecutively, then 30 in the last two.

Like Liquid Proust, I’ve had the roasted version of this oolong variety with mixed feelings. Now that it is green, I really enjoy the natural light florals it possesses. Lilac and maybe gardenia are the flowers I’m thinking of, especially like a Tie Guan Yin. But the taste tones down those florals with a creamy texture and buttery vegetal quality. As in, fresh butter and fresh greens and spinach-not the vegetables or cooked vegetables. It is borderline brothy, but too thin for me to really label it that way. Like a lot of other tasting notes, it does have a vanilla quality that is unambiguously vanilla albeit a light vanilla. Marshmallow is also pretty accurate to the sugary smell that emanates from the cuo. As for texture, it is more like marshmallow root than marshmallow candy. Every once in a while, caramel and buttercotch pucker out as it is first poured and as it cools down. I even got a caramel cheesecake taste for where my unsoaked leaves were sitting. Yum.

I knew that I would enjoy this one, but I didn’t realize how much I would like it. This tea is creamy and vegetal the way I like it to be. If you want a crispy, fresh example of a green oolong, I highly recommend this. You might be bored because this is a very subtle tea, but the subtlety of the tea makes it all the better. I also recommend Mandala’s Tie Guan Yin, but I also like this one because it s more toned down on the florals and a little bit creamier in my opinion.

Preparation
205 °F / 96 °C 0 min, 15 sec 1 tsp 5 OZ / 147 ML

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Dry leaf smells spicy, fruity. 195F 1T 8oz
20s steep spice, fruity, and earthy. I should have continued with the flash steeps and not tried to do longer steeps. With short steeps, the tea was yummy, spicy, fruity. I liked it, but you have to watch the time closely. It’s a little finicky.

Flavors: Earth, Fruity, Spicy

Rasseru

Sometimes my favourite dan cong is heaven with flash steeps but a second or so too long and it messes up. Small window but a great one when you know the tea

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84
drank Morning Sun by Mandala Tea
128 tasting notes

Thanks to Nicole for the sample!

This is a beautiful tea. The gold and black curled leafs are absolutely gorgeous both dry and wet/unfurled. I didn’t get my smell in the way of the dry leaf (possibly because it was just a sample size as opposed to a bag full) but the wet leaf smelled deliciously malty.

I brewed this first sample taste Western and did 3 steeps of 1,2, and 5. All three steeps were dark and flavorful. Malty and sweet, this tea was close to exactly what I wanted it to be. I would strongly consider buying an ounce or two of this tea.

Flavors: Malt

Preparation
205 °F / 96 °C 1 min, 0 sec 3 g 8 OZ / 236 ML

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99
reviewed Smart Soak by Mandala Tea
21 tasting notes

You need this! 10 minute soak in warm water and my clear glass pitchers, cups, and travel mugs look brand new! Works great with stainless steel, glass, and ceramic products.

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98

2015 batch was my preference over 2014. Depth to the green tea. I love brewing in my 14 oz cast iron tea pot and sipping for hours.

Flavors: Green, Smooth, Vegetal

Preparation
190 °F / 87 °C 2 min, 15 sec 3 tsp 10 OZ / 295 ML

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90

Such joy to watch these small cones expand. A meditation in itself. Sweet black tea that is likely very to sip.

Flavors: Caramel, Dates, Sweet

Preparation
Boiling 3 min, 45 sec

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94

Floral light tea, perfect for a spring morning or summer evening. Complex floral flavors with each sip.

Flavors: Floral, Flowers, Sweet

Preparation
190 °F / 87 °C 2 min, 30 sec 1 tsp 6 OZ / 177 ML

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92
drank Black Gold by Mandala Tea
21 tasting notes

Slightly sweet black tea that’s great alone or with milk and sugar for those tea sippers. Great base for homemade chai.

Flavors: Sugar, Sweet

Preparation
Boiling 3 min, 15 sec 2 tsp 8 OZ / 236 ML

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80

Dark roasted oolong. I didn’t get the cinnamon notes, felt more toasty and charcoal.

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93
drank Green Gold by Mandala Tea
21 tasting notes

Great green for drinking in the morning or throughout the day. Fun to watch the leaves expand with brewing.

Flavors: Pear, Smooth, Vegetal

Preparation
195 °F / 90 °C 1 min, 0 sec 1 tsp 6 OZ / 177 ML

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92
drank Golden Turtle by Mandala Tea
21 tasting notes

Crisp oolong. Great for everyday drinking

Flavors: Honey

Preparation
190 °F / 87 °C 2 min, 0 sec 1 tsp 6 OZ / 177 ML

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85

Slight bitter yellow tea

Flavors: Vegetal

Preparation
175 °F / 79 °C 1 min, 15 sec 1 tsp 5 OZ / 147 ML

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94
drank Cloud and Mist by Mandala Tea
21 tasting notes

Crisp, bright, light tasting

Preparation
175 °F / 79 °C 1 min, 15 sec 1 tsp 5 OZ / 147 ML

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