2011 YUNNAN SOURCING "MANG FEI" AGED MAO CHA MINI RAW PU-ERH TEA CAKE

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
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Caffeine
Not available
Certification
Not available
Edit tea info Last updated by tperez
Average preparation
205 °F / 96 °C 0 min, 15 sec 8 g 10 oz / 295 ml

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2 Tasting Notes View all

  • “Overall the flavor is a bit mild, yet the first 2 infusions often have decent flavor strength. Brewing about 3 grams of this one in a competition tasting set right now. Wet leaves after the...” Read full tasting note
    AsafMazar 46 tasting notes
  • “This little cake is pretty tightly compressed. I broke out the needle and the flat blade to get into this one. The leaf pried off are smaller than most sheng leaves. The dry aroma is almost an oak...” Read full tasting note
    80
    mrmopar 187 tasting notes

From Yunnan Sourcing

Composed entirely from 2007 spring material from Mang Fei mountain in the Yongde county (Lincang prefecture). After picking, the mao cha was stored in Yongde for 3 years until 2010 when it was purchased by us and stored in our Kunming warehouse and then finally pressed into mini cakes during the summer of 2011. The taste is floral and relatively mellow for a Yongde tea. Still the tea liquor and mouth-feeling is thick and pungent but not over-powering. The aging that occurred when the tea was in mao cha form brought out it’s subtle essences while at the same removing much of it’s brutish Mang Fei intensity.

White wrapper, no nei fei
100 grams per cake (7 cakes per bamboo leaf tong)

About Yunnan Sourcing View company

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2 Tasting Notes

46 tasting notes

Overall the flavor is a bit mild, yet the first 2 infusions often have decent flavor strength.

Brewing about 3 grams of this one in a competition tasting set right now.
Wet leaves after the wash have a wonderful damp forest smell.
Yummy semi-aged flavor with sour fruit notes.
Floral elements in the aroma. Fresh mouth feel.
Only slightly smoky on first infusions.
Note that the leaves were aged in mao cha form for 5 years before pressing. This is apparently a great way to speed up the aging process.

Overall seems like a good value currently at $4.50 for 100 grams.
Its nice to be able to buy a a whole cake at only 100 grams.

Asaf Mazar

the sour fruity notes and floral aroma was present in some sessions with this tea and not quite in others. weather this is due to differences in the leaves themselves, or to brewing factors is shard to tell. It appears that brewing with more leaf / too long initial steeping times results in less distinguishable flavors and aromas.

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80
187 tasting notes

This little cake is pretty tightly compressed. I broke out the needle and the flat blade to get into this one. The leaf pried off are smaller than most sheng leaves. The dry aroma is almost an oak woody scent. I did 8 grams in the yixing with a 5 second rinse. The wet leaf had an almost metallic scent to it. The first infusion of about 10 seconds yielded a dark amber color. It has a very light scent to it with a good hard hit in the flavor department. It is an upfront slightly bitter and astringent note with hints of pine and the familiar tingle of the camphor from the tea. It has a nice thick sense in the mouth. It is not an overly complex tea but it leaves a nice mouthwatering sweetness to it. The flavor notes carry on for a while after drinking a few sips of this. Nice and upfront and no beating around the bush with this one. Punchy ,upfront and drinkable to be as young as it is.

Preparation
205 °F / 96 °C 0 min, 15 sec 8 g 10 OZ / 295 ML

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