Dehong Mao Cha 2013

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Citrus, Creamy, Pepper, Smoke, White Wine, Wood, Green, Mushrooms, Spinach, Vegetal, Sweet, Sweet Potatoes
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by mrmopar
Average preparation
200 °F / 93 °C 0 min, 30 sec 6 g 5 oz / 159 ml

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4 Tasting Notes View all

  • “Thanks again, Garret, for the sample! This mao cha has a heavy smell of smoke, or smoked meat. After a rinse there are some green vegetal notes coming through in the aroma and still a good amount...” Read full tasting note
    72
  • “As I understand it, mao cha is what a lot of people in China drink as day to day tea. Not the aged shengs, not the freshly compressed shous, but just basic mao cha. This tea helps me understand...” Read full tasting note
    83
  • “I enjoyed this sample for 2 days. I love it. First of all id like to report that i brew sheng with boiling water. yes. its much better because it doesnt taste like mellow smooth green tea...” Read full tasting note
  • “Been waiting to get this one in a cup for a while now. Pulled 8 grams out to brew this with leaving room for the leaf to have plenty of room to open up. Hit it with a flash rinse and opened the lid...” Read full tasting note
    91

From Mandala Tea

Many in the West have never tried pu’er tea, let alone a mao cha. Mao cha translates to “unfinished tea”. It is the sun-dried form of the leaf before it is steamed and pressed into cakes and made into a green style pu’er.

This tea comes from Dehong Prefecture in Yunnan Province where it grows at an altitude of about 6,000 feet. “Wild” teas like this come from very old trees that are surrounded by the natural flora of the Yunnan forest. It isn’t sprayed with pesticides or “farmed” in the same way we usually envision crops. There are no tidy rows of uniform height, it looks more like organized foraging. Roots grow deep, pulling minerals from the soil and the surrounding plants contribute symbiotically to the resiliance, flavor, and vitality of the tea.

Dehong Mao Cha can be brewed without the rough bitterness usually associated with young pu’er. Short infusions at temerpatures between 175-212 degrees produce cup after cup of spicy, sweet, woodsy mineral goodness. Adding time to taste will satisfy anyone looking for a potent, complex brew. Expect raised energy levels, improved mood, and a subtle sweetness in your mouth well after your cup is empty.

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4 Tasting Notes

72
306 tasting notes

Thanks again, Garret, for the sample!

This mao cha has a heavy smell of smoke, or smoked meat. After a rinse there are some green vegetal notes coming through in the aroma and still a good amount of smokey smell.

The taste of the first infusion is a bit light, a bit of a tart fruit like flavor, reminds me of the smell of hedge apples or the taste of an underripe pear.

By the second infusion, the leaves have released some sweet citrus aromas and a bit of floral. This cup tastes more buttery and citrusy, and smells a little smokey still. As the tea cools there are hints of anise and pepper in the flavor.

The third infusion has a sort of alcohol taste in the aftertaste. I can’t decide if it’s like having a dry white wine or more like hops in a beer, but it’s one of those. There’s still a bit of smokiness as well.

The fourth infusion is a little creamy with wood notes and smoke.

Overall, this tea has a lot of changes from one infusion to the next. It isn’t really the type of flavor spectrum that I seek out, but it’s an interesting tea nonetheless. It seems like one that might age well.

Flavors: Citrus, Creamy, Pepper, Smoke, White Wine, Wood

Preparation
195 °F / 90 °C 0 min, 15 sec 5 g 3 OZ / 100 ML
boychik

i liked this one a lot

cookies

Ooh, sounds lovely. I love me some smoky sheng.

mrmopar

Yep +1 on the smoky. I don’t mind it when its not smacking you in the face but subtle smoke.

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83
55 tasting notes

As I understand it, mao cha is what a lot of people in China drink as day to day tea. Not the aged shengs, not the freshly compressed shous, but just basic mao cha. This tea helps me understand why. The leaves smell of steamed spinach, and the somewhat thin, slightly dry liquor has a gentle mushroom odor, but tastes more like a moderate green. It was good for several steeps in the gaiwan, but I’m sure a mugful of Western steep would go down good as a daily draft. I think I understand mao cha just a wee bit better now.

Flavors: Green, Mushrooms, Spinach, Vegetal

Preparation
190 °F / 87 °C 0 min, 45 sec 3 tsp 5 OZ / 140 ML

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493 tasting notes

I enjoyed this sample for 2 days.
I love it. First of all id like to report that i brew sheng with boiling water. yes. its much better because it doesnt taste like mellow smooth green tea anymore. i dont want mellow green tea, i want something special, some punch. it wasnt bitter either because thats the tea or maybe my taste buds changed. either way im happy sheng drinker.
First several steeps were amazing. what would you say to potato chips flavor but without grease? sweet, slightly bitter, delicious. some slight tobacco. those flavors of chips and tobacco were very interesting and made me hungry. Burger would be the best but i had only chicken in my fridge. anyway its too late for after midnight snack. Time to go to bed before i get some other food cravings.

Preparation
Boiling 0 min, 15 sec 5 g 3 OZ / 100 ML
MzPriss

I’m so glad you did this note, I was looking at this last night and thinking about it.

Stephanie

Nice to hear other people are creative with their sheng brewing. I’ve never done mine at boiling but I do prefer a longer steep most of the time ;)

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91
295 tasting notes

Been waiting to get this one in a cup for a while now. Pulled 8 grams out to brew this with leaving room for the leaf to have plenty of room to open up. Hit it with a flash rinse and opened the lid on the Gaiwan to inhale the aroma, steamed broccoli and butter came to mind in this.
I did 3 quick steeps and put thin them all in a big mug so I could have it all at once.
It has a little zest to it. Lingering tastes of smoke in the front and a nice touch of green veggies that turns to an almost sweet potato flavor on the end. A very active taste profile in this one for sure. Touches of the tingle on the tongue that fades into a light sweetness on this one.
Very nice product right on pace of the quality of the Wild Monk maocha. Very lively where the Monk does the fast dance the Dehong does the slow dance to an easy soft beat.

Flavors: Smoke, Sweet, Sweet Potatoes, Vegetal

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

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