Mandala Year of the Dragon Ripe Pu'er -2012

A Pu-erh Tea from


85 / 100

Calculated from 20 Ratings
Tea type
Pu-erh Tea
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Dried Fruit, Earth, Fig, Leather, Apple Skins, Baked Bread, Mushrooms, Chocolate, Creamy, Grain, Hay, Honey, Sweet, Vanilla, Wood, Cream, Plums
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Typical Preparation
Use 5 oz / 142 ml of water
Set water temperature to 205 °F / 96 °C
Use 5 g of tea
Steep for 0 min, 45 sec
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37 Tasting Notes View all

“This is a sample that Garret sent with a recent order. Thanks you SO MUCH, Garret! I never drink as much Puer as I’d like to. I just don’t have time to do multiple short steepings all the time. My...” Read full tasting note
“Yes, it’s Oolong Owl Black tea week, but I need some shu pu’er while I do Operation: Clean House for Thanksgiving. Good time to crack open some pu’er samples too! I found this pu’er to be similar...” Read full tasting note
“I just got my new glass mug from Mandala and I figured that I should pick a sample that I haven’t tried in a long time to break it in. I chose Year of the Dragon because…well, it’s the first one I...” Read full tasting note
“I received this a while back from Garret at Mandala with an order. This tea is the exact tea you should give a first time puerh drinker. This tea has the smoothness and creaminess noted in earlier...” Read full tasting note


2012, the Year of the Dragon!

We are excited to offer yet another Mandala Tea exclusive pu’er tea! When we first smelled and tasted this ripe tea in loose leaf form in early winter of 2011, we knew we wanted to buy the entire lot and that we did. This cake is the result of our excitement!

The raw material was picked on Jing Mai mountain in early spring of 2010 from 40 to 50 year old trees that are now growing wild as the plantation had been abandoned. In 2011, the leaf was fermented over a period of 46 days in Menghai town of Xishuangbanna at a small pu’er workshop.

The pressing of this Mandala Tea exclusive was done on 3/1/2012. Once steamed and pressed, the cakes were moved to a special drying room where the humidity was slowly lowered in the cakes in order to remove any moisture in them. We then had them moved to a special warehouse in Kunming for another 50 days before they were custom wrapped and shipped to us. One can tell from the photo of the partially picked beeng that the integrity of the leaf is the same on the inside and the outside of it.

The result is an incredible cake of ripe pu’er tea, one that is aging perfectly in our humidity and temperature controlled vault.

Spring-picked, wild arbor ripe tea is extremely rare and not at all easy to come by. We have been wishing to make a cake like this happen for a while and we are ecstatic over the deep, rich aroma and flavor of this offering. Our pickiness over raw material and our patience has paid off. We make wishes that you enjoy this Mandala Tea offering as much as we do. We appreciate the opportunity to make teas like this available in the West to our fine customers!

About Mandala Tea

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