2011 MGH 1103 Mansa Pu-erh Tea Cake 250g

Tea type
Pu-erh Tea
Ingredients
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Flavors
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Caffeine
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Certification
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Edit tea info Last updated by godric
Average preparation
200 °F / 93 °C

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  • “Love it. From many young shengs I tasted for last year it's the best one. My personal favorite. If you are a fan of yiwu, especially GFZ / GSZ / Mahei, you have to taste MGH 1103. Strong aroma...” Read full tasting note
    98
    godric 17 tasting notes

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2011 MGH 1103 Pu-erh Tea Cake 250g (美国号1103曼洒乔木青饼)
The third of new MGH series, this cake is made by using early Spring arbor materials from Mansa (Yiwu/Laos border area). There is no reason to look down a Mansa tea, it can be something extraordinary, for example, famous Guafengzhai is located at Yiwu/Laos border.
It is similar to 2010 Changda Hao Green Pu-erh Tea Cake but with better raw materials.
It offers better taste profile, higher nutritional value with no chemical additive, the big tree/Qiaomu/Arbor material IS the essence of a premium tea. The traditional tried and true processing method was adopted in making of these MGH teas.
You can taste the difference now and in the future when the tea is aged.

Pu-erh Tea Cake 250g
Vintage 2011
Premium class
Raw/Green/unfermented
Loose tea leaves
Caffeine: Moderate
Very limited production
Maocha harvested in March, 2011
Cake compressed on April 20, 2011
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1 Tasting Note

98
17 tasting notes

Love it. From many young shengs I tasted for last year it’s the best one. My personal favorite.
If you are a fan of yiwu, especially GFZ / GSZ / Mahei, you have to taste MGH 1103. Strong aroma (fresh grass & flavorful flowers), great mouthfeel and long lasting anise-like aftertaste. I can feel it for a few hours after ending gongfu session. The taste is very grassy and masculine (no flowers, sweet, but not too much!). This pu is strong and thick (almost oily). I know how good is aged Mansa pu, but I can only imagine how good can be really EXCELLENT young Mansa in future.
P.s Don’t overbrew and don’t use boiling water! Another hint is not to use yixing teapots. MGH 1103 is “too sharp” to be rounded by the effects of the clay. Use gaiwan instead.
Aug 2011

Preparation
200 °F / 93 °C

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