Spring 2011 spring Yongde Mang Fei

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Apple, Citrus, Smoke, Vegetable Broth
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Elephantasy(gylxtea)
Average preparation
190 °F / 87 °C 0 min, 15 sec 3 g 2 oz / 50 ml

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  • “The first thing I noticed about this sample, was the aroma from the inside of the gaiwan lid after brewing. Pretty strong, with a bit of a citrus tang. Maybe a bit of smoke. This is the 2017...” Read full tasting note
    77

From gylxtea

product name Spring 2011 spring Yongde busy lung tea store Dry and ventilated no smell, from the ground to save the wall
Product origin Yunnan Lincang Yongde Types of tea Large leaves of the ancient green tea Pu’er tea
net weight 357g Age 200 – 300 years
Shelf life Suitable for long-term preservation Single tea quantity 6-8g
Taste Soup quality full, high sweetness, bacon incense, back Gan strong
Packing specifications Handmade tissue paper, 42 pieces / piece

About gylxtea View company

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1 Tasting Note

77
428 tasting notes

The first thing I noticed about this sample, was the aroma from the inside of the gaiwan lid after brewing. Pretty strong, with a bit of a citrus tang. Maybe a bit of smoke.

This is the 2017 harvest of this tea, of which there was no listing, but Elephantasy said posting it here was fine.

Three grams in a 50ml gaiwan, 190F water. Did a quick rinse, and then the first steep at ten seconds. Citrus, with a bit of astringency on the top of the tongue; something almost sweet. Pretty light, but leaves a lingering smokey aftertaste.

Second steep at ten seconds is much stronger. Slightly bitter, trails off into something more pleasant, but leaves a drying feeling on the tongue. Third steep at fifteen seconds mostly reinforces a vague fruit sensation that leans more towards citrus. The aftertaste is still residually sweet but smokey, at the back of the tongue when you breathe out.

By the fourth steep, the fruityness has sort of disappeared and the soupy, smoky sensation’s taken over. Vegetal and brothy, with a lingering drying feeling. The liquor still smells a bit fruity though, but it doesn’t carry over.

Fifth steep , still at fifteen seconds, is pretty similar. I doubt I’m at a point where I can pick out the uniqueness of each steep. Sixth steep, I realize the fruityness reminds me a bit of apples, similar to another very recent, un-aged sheng from Cultivate.

Accidentally oversteeped my next steep while eating a snack; a minute or two, whoops. Bit bitter, but not overly so. Helps that it cooled down in the gaiwan. Vegetable broth with something like stone fruit.

Flavors: Apple, Citrus, Smoke, Vegetable Broth

Preparation
190 °F / 87 °C 0 min, 15 sec 3 g 2 OZ / 50 ML

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