2012 Mu Ye Chun Spring Picked

Tea type
Pu-erh Tea
Ingredients
Pu Erh Tea
Flavors
Apricot, Butter, Dried Fruit, Grass, Hay, Sweet, Creamy, Floral, Vegetal, Astringent, Grapefruit, Honeysuckle, Lemon, Peach, Smoke
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by TeaExplorer
Average preparation
200 °F / 93 °C 0 min, 30 sec 3 g 3 oz / 100 ml

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3 Tasting Notes View all

  • “I finally got a gaiwan, so I decided to pick a tea to sit down with and give it a spin. The first round I oversteeped it (at 5g per 140ml) but after a do over, I settled down to 3g I was off. 20...” Read full tasting note
    80
  • “This was a sample in my last Mandala Tea order. The dry leaf smells very smokey, like the remnants of a campfire left on your clothes. This is really different from the two other young raws I’ve...” Read full tasting note

From Mandala Tea

The Mu Ye Chun brand is a child of the famous Mengku factory. This raw pu’er (or sheng) cake is pressed from beautiful first flush leaves picked in early spring from the Yongde area. While young, this cake makes great tea now.

About Mandala Tea View company

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3 Tasting Notes

80
15 tasting notes

I finally got a gaiwan, so I decided to pick a tea to sit down with and give it a spin.
The first round I oversteeped it (at 5g per 140ml) but after a do over, I settled down to 3g I was off.

20 (rinse) – 25 – 30 – 30 – 35 – 40 – 60 – 70 – 85

first steep:
Very slight astringency, aftertaste of light basil on the tongue, floral on the nose, bit of a drying sensation on the tongue

third, fourth, fifth steep:
CREAMY, this tea tastes and feels super creamy and thick, plus slight vegetal and floral on the nose. The taste does not linger long so you end up going back for more pretty quickly!

sixth steep:
very floral, still a little creamy (both in taste and feeling), but over all pretty light

Seventh, eighth:
all floral, the creaminess is gone now, however it is not a weak taste. The floral starts out somewhat light on the 6th steep but at 7 it tastes more and more floral until it’s like drinking flowers at the 8th steep. The taste also lingers for quite a while before fading!

I think I could have continued with this, as there was still plenty of flavor, but I had a feeling I’d just keep getting more and more floral as time went on, and I wanted to move on to something else.
My rating hasn’t changed, but after using a gaiwan to brew this this tea is a fun ride for the eight steeps I put it through! It handled it pretty well, but it can be overleafed and boiling is too hot for this tea as I once found out – do either of those and you mostly just get bitterness instead of creaminess and floral tastes.

Flavors: Creamy, Floral, Vegetal

Preparation
200 °F / 93 °C 3 g 5 OZ / 140 ML

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16 tasting notes

This was a sample in my last Mandala Tea order. The dry leaf smells very smokey, like the remnants of a campfire left on your clothes. This is really different from the two other young raws I’ve had which have a more of a floral and sweet smell. Whoa! The first infusion blew me away. Sweet, citrusy, a little spice, with some background smokiness. There’s a pleasant astringency there too. Lemon lingers in the mouth. Maybe almost a little basil or mint?

Overall, I really enjoyed this one. I’d love to get a cake and see how it changes.

Flavors: Astringent, Grapefruit, Honeysuckle, Lemon, Peach, Smoke

Preparation
200 °F / 93 °C
Garret

As I write this, there is one full cake remaining in stock. Wow, did those fly out of here! Thank you for writing this up. I’m really happy you enjoyed this one. I like it quite a lot.

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