"Heart of the Old Tree" Sheng Pu'er 2012

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Honey, Sweet, Green Pepper, Mineral, Peat Moss, Apricot
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Jason
Average preparation
200 °F / 93 °C 0 min, 45 sec 6 g 24 oz / 717 ml

Available from 1 seller.

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24 Tasting Notes View all

  • “I have not been taking the time to sit quietly and resteep tea, focusing on the experience. Tonight I remedied that with a long and fruitful gong fu session with this tea. It looks like I am...” Read full tasting note
    ashmanra 1876 tasting notes
  • “I'm by no means a sheng expert but this is a really nice raw pu-erh, down to the lovely paper it comes in. I did a quick rinse and then ended up steeping this for around 45 seconds. I'm getting...” Read full tasting note
    91
    amyoh2 2577 tasting notes
  • “Final tea of the day, I reached in the sheng box, & this one came out! The initial aroma of the warmed leaf was sweet & a little fruity. It brought nectarines to mind for me, although I can't say...” Read full tasting note
    Terri HarpLady 3069 tasting notes
  • “Second to last I tasted in the sheng sampler. Brewed with the gongfu method in a gaiwan. 10 second rinse. Steeping times: 10, 10, 15, 15, 30, 45, 60, 75, 90, 120, 150, 180. The dry aroma has notes...” Read full tasting note
    KiwiDelight 175 tasting notes

From Mandala Tea

From high atop Nan Mei Village, hails this Mandala Tea exclusive sheng pu’er cake. We were fortunate to visit this farm and walk among the 300-400 year old trees from which this leaf was picked! In China, this is called Gu Shu Cha or “Old Tree Tea”.

This is spring 2012 material, first flush – clean growing area, ZERO sprays, very high-altitude. There is a photo included that we took while we were hiking through the old trees being guided by the grower, Mr Wei!

As we prepare this, we are transported back to our time on that mountain, drinking in the crisp, clean air and drinking the freshly processed mao cha and sipping with old (and new) friends.

In the aroma of the tea liquor, we smell thick caramel and sugar cane while a gentle breeze blows in hints of a distant campfire where the sweetness of burning birchwood is evident. But this tea is far from what we would call smoky. Get out your aroma cups and check this one for yourself. In later infusions, we find wonderful floral notes lingering.

The flavor is full on the tongue, a butteriness present while the salivary glands are treated to a subtle cleansing. Slightly vegetal, (sweeter if you are using lower water temps – we use boiling), almost no grassiness. Later steepings bring out a High Mountain Taiwanese oolong quality to the flavor. We look forward to watching the years pass for this one.

We named this tea due to the effect we feel in our body/mind. This tea is definitely one to help remove stagnancy in the meridians and we feel it most in the heart energy. The cha qi (tea energy) courses through the body and creates a feeling of “calm vibrancy”, quite noticeable in the heart center.

About Mandala Tea View company

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24 Tasting Notes

1876 tasting notes

I have not been taking the time to sit quietly and resteep tea, focusing on the experience. Tonight I remedied that with a long and fruitful gong fu session with this tea. It looks like I am going to try it once a year until the cake is gone! I got out a knife but the cake is loosely compressed and I realized I could just break off a chunk with my hands rather easily. Yay! I plan to order a breaking tray from Garrett really soon.

For such a young sheng, this is very drinkable. My favorite steeps were the later ones, and I actually felt almost as if I were drinking warm wine. About five steeps in I heard my stomach start gurgling. Ah yes, the tea was working its magic! Puerh usually gives me the gurgles and it makes my tummy happy.

This was a fabulous way to end a nice day of shopping out of town with hubby, and technically, also a nice way to start Tuesday since technically it is after midnight now! This is tasting more like white wine with each steep and especially as the temperature is dropping.

I think I am on steep eleven and still going. There is a lot of flavor here. I will probably wait a year again to taste it and experience it!

Stephanie

I’ve been wanting to taste this one! :D

Awkward Soul / Oolong Owl

I just got mine in the mail today, I can’t wait to try it!

ashmanra

Oh, I can’t wait to hear what you think of it, Awkward Soul!

Garret

Thank you for the review!! I CANNOT wait to introduce everyone to the new pressings that are being done by me right now, either. This Heart of the Old Tree is really going to begin opening up in this next year and I’ll never forget the tea farm and tasting the mao cha there. More to come! Grateful to each of you, Garret

Sil

woohoo!

gmathis

Yesterday I made some clever comment about this name reminding me of Ents and it never posted…then again, maybe it wasn’t so clever and it’s better that it didn’t :)

Terri HarpLady

GG, I love that! Ents! Love em!

ashmanra

LOL! I love it! You know, someone posted a recipe online for the Ent Draught and I thought it really just needed to be a good, smooth sheng puerh!

Awkward Soul / Oolong Owl

I get around to steeping Heart of the Old Tree I’m now gonna think of drinking giant walking trees, LOL

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91
2577 tasting notes

I’m by no means a sheng expert but this is a really nice raw pu-erh, down to the lovely paper it comes in.

I did a quick rinse and then ended up steeping this for around 45 seconds. I’m getting a very vegetal taste, kind of bold and assertive like a gunpowder tea but with a slightly effervescent or fizzy taste on the tongue. It does have the slight sourness I’ve come to associate with young shengs and also has a woodsy flavor.

My second steep, I meant to steep it for a short period of time but I ended up forgetting about it. It was a little too strong to drink!

My third steep is a little bit better, it’s now starting to get kind of mellow and sweeter but still with the vegetal quality. I think it has a hint of smokiness too. I think this will age really well but don’t know if I will be able to keep it long enough to age!

I notice Garret’s tasting note claims this tea is good for stagnancy and the heart meridian, it definitely seems to be waking me up and helping me to feel calm and entered. I am not a morning person and suffer from sleepiness a lot so this has gotten me right and chipper!

I need to go but will enjoy a few more steeps of it this afternoon. It’s a lovely sheng.

Preparation
200 °F / 93 °C 0 min, 30 sec
Garret

Too funny that I began my day with a session of this tea prior to meditation this morning. Yes… these pretty much just arrived and this is as young as it gets. When I prepare this tea, I begin with steepings at 15-20 for the first 2-4 steeps, then slowly increase from there.

There are times, though, that I desire for this tea to come on very strong and use full boil (as I do with the mao cha of this same leaf)… lots of leaf, full tongue watering strength. I find this quite invigorating and it opens the tastebuds to all kinds of other flavors I would otherwise miss.

I can’t wait to here more from you about this tea, if you get the chance. I’m having a ball with it and I’m already planning on buying this farms first flush next spring to do another pressing of this tea.

Also… the compression on this cake, as I’m sure you noticed is quite tight. Traditional stone pressing will do that. As this ages, that compression will loosen. Even in the next few months as the tea dries a bit more, the compression will change.

When I taste this tea or smell it, for that matter, I am transported right back to this tea farm and I just sit and smile! Just like I do when I think of you :)

Bright blessings!

Bonnie

I’ve really got to try mandala tea!!!

Azzrian

Yes Bonnie, you really DO!

TeaBrat

yes!!!!!

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3069 tasting notes

Final tea of the day, I reached in the sheng box, & this one came out!
The initial aroma of the warmed leaf was sweet & a little fruity. It brought nectarines to mind for me, although I can’t say that it actually smelled like nectarines.
I didn’t actually document my steepings on this, but I started with 4G, rinsed, & kept it short for awhile. The primary taste I’m getting is Grape peels, with a little bitterness, but as I said before, my allergies are horrendous right now, so I can’t really tell you if it is bitter or not, & my guess is that it is not. But it does have a bright grape/citrus edge to it. Otherwise, it’s smooth & a little sweet, kind of spring like, if that makes sense.
I’m several steeps in now, & picking up on a floral quality that reminds me of Lavender, kind of. And also apricot – kind of tangy!
This is from a sample that our awesome friend Garret sent to me awhile back. I have just enough for one more session, so I’m putting it in the official sipdown cannister, where I’m collecting teas for my upcoming Sipdown Extravaganza!.

Add on: The energy of this tea is very ‘open’, as in opening of the chakras & such. I can feel my energy field clearing, something I really need today. Gratitude. Breathing deep.

Day 2: Revisiting this yixing somemore today, after a quick rinse. It’s light & fruity & I love it.

Stephanie

Yum! Want!

TeaExplorer

Added to my list!

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175 tasting notes

Second to last I tasted in the sheng sampler. Brewed with the gongfu method in a gaiwan. 10 second rinse. Steeping times: 10, 10, 15, 15, 30, 45, 60, 75, 90, 120, 150, 180.

The dry aroma has notes of dried grasses, tree bark, and a hint of spices. The wet leaf aroma smells sweet and fruity – sugarcane, grapes, plums, brown sugar, cranberries, all in the following order as the leaves cooled. A pleasure to stick my nose the gaiwan throughout the session. Nearly addictive.

The liquor is pale gold, medium-bodied, clear, and smooth. Consistently mild with a lively and bright personality. Due to my palate not being suited for sheng, I mostly discern sweet dried grass, though it is a kind of grass that is not off-putting, and the taste becomes more sweet than grassy as the session goes on. A juicy aftertaste stays with me minutes after I finish each cup. And each next cup I look forward to having. At the eighth infusion, grape and wine emerge notes. I am enlivened and comforted during this gray, cold late autumn afternoon.

I enjoyed this sheng greatly. Definitely my favorite in the sampler.

Preparation
7 g 4 OZ / 118 ML

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100
223 tasting notes

a nice and smooth tea. with honey taste and little spicyness/smokyness

when i smell the brewed tea, i smell honey and sweetness

the same when i taste it :)

thankyou mrmopar for this amazing tea

Flavors: Honey, Sweet

Preparation
Boiling 0 min, 15 sec 7 g 8 OZ / 250 ML

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85
484 tasting notes

This tea is nice.

I’ve got a nice, relaxed feeling going on.

I started at 205° and the tea was a little bitter. I dropped to 195° and the bitter is gone. Smooth, sweet, not quite fruity. I like it.

Tealizzy

I did that today too with another sheng. I think 195 is best. :)

Cheri

It worked out well. Some sheng do better at the higher temp, but I think this one did best a little lower.

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989 tasting notes

YAY! I’m happy that Mandala did a raw sampler. Thanks for doing that Garret! I’ve been looking forward to trying this one in particular.

This is a bold, fruity and floral young sheng! It has plenty of qualities I love in a sheng, including a great energy. My only complaint is that it does have just a tiny bit of bitterness if brewed the way I typically like mine. Don’t let that scare you though, this has PLENTY to offer! YAY! Sheng-a-licious!

TheTeaFairy

I love this one!

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86
112 tasting notes

-Dry leaves: Medium sized leaves, warm brown with a spicy-sweet aroma. They’re covered in little silver hairs that give them an almost holographic look

-1st steep: Soft yellow infusion with a sweet and savory tastes that lingers in the mouth long after drinking. Unique taste that reminds me of green pepper, accompanied by mineral, molasses, and wet moss notes. Slight bitterness, but still pretty mild.

-2nd and 3rd steeps reveal more sweetness. Notes of muscadine grapes, rich soil, and something reminiscent of white cake.

-Around the sixth steep a menthol/cooling effect becomes noticeable, and a slight mushroomy flavor. Unfortunately the leaves are beginning to loose some of their strength already. I squeezed out ten infusions, but the last few were pretty weak.

-Spent leaves are slender and olive green. Plump stems with less defined veins. A good number of the leaves have browning/damaged edges

-Overall a nice sheng with a good amount of flavor and power, but burns through it’s stamina quickly. Like the other sheng that I’ve tried from Mandala it is fairly mild and has nice a nice cha qi.

Flavors: Green Pepper, Honey, Mineral, Peat Moss

Preparation
205 °F / 96 °C 0 min, 15 sec 7 g 5 OZ / 150 ML

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91
353 tasting notes

This is an excellent sheng puerh with almost no bitterness and notes of honey and apricots. I added a very small amount of sugar to this tea which may have helped bring out these notes. This is extremely good tea. The good news is I called Mandala Tea, they are not near to running out. It will still be there when I get around to another Mandala order. This tea had a nice golden yellow color. The spent leaves have the aroma of apricots.

I steeped this tea 7 times in a 150ml gaiwan with 200 degree water and 6g leaf. I steeped it for 10 sec, 10 sec, 15 sec, 20 sec, 30 sec, 1 min, and 2 min. There is still more left in these leaves but I have had enough sheng for today.

Flavors: Apricot, Honey

Preparation
200 °F / 93 °C 0 min, 15 sec 6 g 150 OZ / 4436 ML
AllanK

Thank You Sarsonator for this sample. It was good.

Sarsonator

Glad you liked it, A! This is actually one of the first shengs I tried. I’m glad to hear that there’s some stock of these cakes because I definitely need more! :)

AllanK

I want one too but it is expensive, I don’t yet know if I will buy one. In any case I plan to wait.

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627 tasting notes

I had a nice session this afternoon with this tea. I’m trying to enjoy some good stuff before I travel tomorrow. I’ve got my little travel bag of tea to take with me…all sample sachets that I keep around for such an occasion, but it’s going to be hard to be away from the good stuff!

This tea was very nice. I did one 10-second rinse and then 10/10/15/15/25/25/35/35/45/1:15/1:45/2:30 steeps. Overall, this is a nice and sweet, juicy tea, with some tobacco in early steeps, and later, some sweet grape notes. The tea became a bit bitter in a couple of the early steeps, but the bitterness didn’t stay long…it wasn’t terrible either…reminds me of that pungency you sometimes get when eating artichoke leaves. I enjoyed it and I can’t wait to try the others in the sampler!

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