157 Tasting Notes
Read a couple of taste notes before trying this one. It seems to be a little “finicky” to brew as others seem to have experienced. I used a little more leaf than usual to brew with. It brews a light yellow with a mineral floral aroma. It has some astringency with a punchy flowery type of hit. It has a little thickness to as you drink it. I think in terms of some other ones this is not a bruiser tea but a little note that lets you know it’s a sheng.
I ordered this loose maocha and a cake on the last Mandala order I got. I have put the cake away but I wanted to sample it in its current state. This tea has an assorted size of leak in it. By volume it is heavier than lots of other puerhs I have tried. I was surpised at how little it actually to to get 9 grams. Might be the thick burly leaf in it.
I got down to business with this one in the yixing. I gave a flash rinse and opened the to to smell the aroma of the wet leaf. This is spicy almost like that little burn wasabi or hot mustard can give in the aroma department.
I steeped this for only about 5 seconds before pouring.
This tea has so many notes it is crazy! You have buttery, pine, sweet, bitter ,floral.
It is velvety but strong, floral with some bitter, citrus y and lots of flavors. You will get the tongue numbing with this one!
This is a rock on dead on fine sheng. I really look forward to this one when it ages.
Got this one out after almost forgetting about it. The tuo is tight on the outer layer but breaks easily after working the pick around. 11 grams in the Gaiwan with a 10 second rinse. the wet leaf has some smoke aroma to it. The taste is an almost pine and wood smoke with the little touch of numb that the camphor gives. It is no where as smoky as the wet leaf would suggest. It gives some drying and an almost salty after taste to it.
Having a Mandala Tea’s ’Wild Mountain" green sheng from 2011. I started this out with 11 grams that I broke off the chunk of tea I have. I separated it into smaller pieces. There are lots of whole leaf in this one with whole stems with the leaves attached. I brewed this in the yixing after a 10 second rinse. It started a golden color on the first brew after a 10 second steep.. This is nice and sweet on the first brew with hints of camphor, flowers and white grapes. I started the second infusion with a 10 second steep it comes out with more depth to it. The color is the same with the camphor touch and a slight pleasant bitternes that will coat and numb the tip of the tongue. I usually will only have one cup of sheng this late at night but this is the second cup and it leaves me wanting more. This is a very nice sheng, leaves appear to be a smaller “gongting” size about half the size of my smallest finger. The depth and complexity are nice and I may have to get a whole cake of this to age. Very enjoyable. Garret, Garret where do you find these great teas at
Wow 3 years in the cupboard and I haven’t reviewed this one yet. I must be slipping. Since this is a loose or ‘maocha’ shou I am going with a little less leaf and short steeps as I think it will yield quicker. Ten grams in the yixing with a 5 second rinse to it. It brew pretty light in color and an almost mix of apricots or white peaches. It has a slight buttery cocoa like finish to it. Hints of apple also. Apple! I think that is really the closest fruit to it. This one is a complex one. It is also one of the few loose puerhs I have tried. maybe I should explore more. It is really smooth with no “off’” notes and very nice drinking. Nice easy drinking. Nice complexity.
Looking over this tea when breaking it. The cake seems to have some “white” tips in it. the first brew was very pale considering the age of the maocha the tea was made with. It brews clean and bright with a pale yellow color. The notes I get right away are musky and floral with a touch of smoke and bitter. it causes a slight numbing on the tongue that stimulates the saliva glands. A little “piney” note also shows up. it is deep and complex with the darker “aged” color coming after the second steep. This is a really nice tea with a mix of heavy hitting and soft notes rolled into one. The dryer and fruity notes seem to come after the first infusion. I would suggest a “double” rinse to allow this one to show its true nature. a real deal for what I paid and i can’t wait to see how it matures down the road. Very hot gongfu method short steeps on this one.
This is a nice loose compressed cake that broke apart easily. It has a slight mineral taste with a touch of bitterness on the tongue. It has a very thick mouthfeel to it that is followed by tongue tingling after drinking it. I have done 9 infusions so far and it is carrying on well. A pretty nice young sheng with a nice floral aroma.