2011 MGH 1109 Mangfei Green Pu-erh Tea Brick

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Not available
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Caffeine
Not available
Certification
Not available
Edit tea info Last updated by tperez
Average preparation
Boiling 0 min, 15 sec 5 g 3 oz / 100 ml

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3 Tasting Notes View all

  • “Revisiting. I got a whole brick. Today I was picking out samples for my friend. 5g 100 ml gaiwan 200F Rinse/pause/3/5/5/7/10sec It is nice, bittersweet but mellow. Beautiful color. Leaves are...” Read full tasting note
    boychik 361 tasting notes
  • “I finally got around to trying this brick a couple weeks ago, and it's a killer bang for the buck. After gently opening the paper packaging (another great use for that tiny Tuocha pick!), I was...” Read full tasting note
    84
    ilchymis 40 tasting notes

From PuerhShop.com

This brick is made by using Fall big tree materials from Mangfei, Yongde area. All hand made, it’s sweet, full of flavor, endurable, definitely a worthwhile tea for current consumption and long term storage.

It is a bit milder than MGH 1105 cake. For a sharp taste, go for a MGH 1105.

About PuerhShop.com View company

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3 Tasting Notes

361 tasting notes

Revisiting. I got a whole brick. Today I was picking out samples for my friend.
5g 100 ml gaiwan 200F
Rinse/pause/3/5/5/7/10sec
It is nice, bittersweet but mellow. Beautiful color. Leaves are huge. No tingling today
http://instagram.com/p/tEIm_Nhwrq/
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Preparation
0 min, 15 sec 5 g 3 OZ / 100 ML
Yang-chu

leaves sure are green.

tperez

Those MGH bricks really are a steal for the price

Kirkoneill1988

does ys have it?

boychik

This brick is made by Puershop .com

Kirkoneill1988

oh! just like ys has its own brand :P

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84
40 tasting notes

I finally got around to trying this brick a couple weeks ago, and it’s a killer bang for the buck. After gently opening the paper packaging (another great use for that tiny Tuocha pick!), I was impressed by the relatively large leaves that comprised the outside of the brick. It’s not super-dense (like a particular 250g Douji “rock” that I ordered), but it’s firm enough that you’ll want a good picking utensil if you don’t want to mangle it completely.

Once I put the ~3g in my tiny, warmed Yixing pot, I combined my 10sec. wash and a 15sec. first steep into my faircup. I was very impressed by the slightly sweet/slightly astringent first cup, but I LOVED the silky mouthfeel and warming energy that popped up in the later infusions. Usually I’ll make a cup and get distracted by something else, but this one kept me coming back to see how the next cup progressed. I don’t know if I wasn’t using enough leaves (or if I timed my pours just right), but it never quite developed that bitter edge that I’ve come to associate with some young shengs.

I’ve had a couple other cakes and samples that fell flat or didn’t change too much after that first cup, and I’m excited to see how this one ages over time. For something I got on a whim, I’d certainly recommend this to beginners or pu-drinkers on a budget. I’m both of those things, and it worked out great for me.

Preparation
Boiling 0 min, 15 sec

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