Mangnuo Tengtiao Cane Tea Sheng Pu-erh from Ancient Tea Tree 2014 First Spring from WymmTea

Mangnuo Tengtiao Cane Tea Sheng Pu-erh from Ancient Tea Tree 2014 First Spring

Tea type
Pu'erh Tea
Ingredients
Pu Erh Tea
Flavors
Butter, Fig, Honey, Musty, Apricot, Honeysuckle, Nectar, Raisins, Winter Honey, Floral, Sugarcane, Sweet, Warm Grass, Creamy, Sweet, Grass, Orange Blossom, Pepper, Vegetal, Bitter, Green, Straw, Fruity
Sold in
Loose Leaf
Caffeine
High
Certification
Fair Trade, Organic, Vegan
Edit tea info Last updated by WYMMTEA｜惟餘莽莽
Average preparation
205 °F / 96 °C 0 min, 30 sec 5 g 5 oz / 145 ml

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23 Tasting Notes View all

  • “Note: this feedback is taken directly from the review on my tea blog. The 2014 Mangnuo Tengtiao is a beautiful tea. And the leaves kept delivering delicious bowls of liquor. I used water that had...” Read full tasting note
    85
  • “This tea brewed up persistent dried fig flavors and a light acidity that grew into a tangy, relaxing soup with light buttery sweetness. The flavors were delicate all the way through the session,...” Read full tasting note
  • “I’m finally breaking into the Wymm Tea samples I got a while back. :) I have to agree with everyone who has complimented the packaging – it’s just lovely. 6g in the gaiwan, one rinse with boiling...” Read full tasting note
    85
  • “A sample from Wymm. Dry leaf aroma is familiar sweet like young sheng, but when the leaf is wet, a floral aroma emerges from the sweetness. One rinse. First steep was a flash steep and the flavor...” Read full tasting note

From WymmTea

This is Wymm’s signature tea. It is a sheng pu-erh that brews bright golden with a rich and sweet flavour, and with the aroma of fresh-cut grass in the morning. For the initial 6 steeps, there is a pronounce bitter taste that lingers in back of the tongue with hints of astringency, which are slowly replaced with a bold honey aftertaste. The liquor is heady because of the ultra concentrated nutrients in this tea. Each serving of this tea can be steeped up to 20 times.

This single state tea is sold nowhere else; grown only in the ancient tea gardens around town of Mengku, located in Shuangjiang county of Yunnan province in China, these 200 to 300 year-old trees have distinct branch shape differentiating them from the rest of the tea trees in China. This tea was named by Zhan Yingpei, an acclaimed scholar specializing in Yunnan tea culture. The name implies that the shape of branches of this type of tea trees is similar to cane. These trees are shaped using a special technique that trims off all the excessive sub-branches and bigger leaves, leaving only two fresh tea buds per branch. Over many centuries of painstaking care by the local tribes, the branches have grown long and slender, similar to the shape of cane, hence the name. The technique for growing, trimming and picking the tea, concentrates all the tea nutrients within the two tea buds in every branch, creating fragrance unseen in most pu-erh. Local tribes only pick one tea bud from each branch at a time, leaving the other one to grow for next round’s harvest. The production of this tea is very low as a result of special trimming and picking methods – many more trees are needed to collect the same amount of buds. However the harvested tea buds are very neat and delicate, without any tough stalk or old leaves. Each of the sun-dried tea buds are covered with very dense fine hair that shimmers under the sun. The final product – Qizibing Cha is presentable and highly sought after for collection.

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23 Tasting Notes

82
Recommended
661 tasting notes

I had this yesterday afternoon. Brewed in my gaiwan. I only used half the leaves since my gaiwan in tiny . I did 3 rinses before drinking.

There was a slight bitterness in the first infusion with sweet honey & fruity notes. The bitterness would hit the tongue initially followed by the sweet honey. There was a silky creamy feel on the tongue.

I can’t remember how many infusions I had of this tea but I really enjoyed it. Definitely it’s one I would consider buying.

Flavors: Fruity, Honey, Sweet

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91
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921 tasting notes

Happy Monday people who are reading this on Monday, happy whatever day you are reading this on if you are reading it some other day. I am beginning to get to that point where I hate Winter again, it is aching cold and there is no snow, in fact there has been very little snow, it is the only thing I like about this time of year, so a lack of it is just depressing. I am seriously debating getting a sun lamp, the kind that helps with SAD, but I am also afraid I will burst into flames like a Minecraft Zombie, so a helmet might be required.

You know what I have not done in a long time? A theme week! Yeah, I love those, I really need to do more of them, so I going to devote this this week to the dark side of tea. Starting off with Wymm Tea’s Mangnuo “Cane Tea” Raw Pu-erh From Ancient Tea Tree 2014 Early Spring, woo, that is a mouthful! So, about this tea, the trees the leaves are plucked from are 200-300 years old specially trimmed to form cane shaped branches, leaving only the buds, so yeah a lot of trees are needed for this super uniform fancy Sheng. The aroma of the dry leaves is pretty subtle, with notes of green bamboo leaves, freshly mown grass, cut hay, and a finish of camphor. I do love those camphor notes in tea, especially in the summer where it acts as a coolant.

First steep and rinsing, not sure I have introduced my Sheng pot yet, it is an adorably tiny 90ml Shui Ping that is debatably from 90s (I say debatably because you never know with ebay) and it seasoned beautifully, I am always glad for a chance to use it. The aroma of the liquid for the first steep is pretty yummy, it blends bamboo leaves, grass, mown hay, honey, distant fresh spinach (really it is just a hint) and a finish of uncooked rice. The sun colored liquid is delicate and sweet with notes of honey, hay, and a touch of rice and camphor.

The tea starts out a little bitter and then boom immediately sweet with a surprisingly smooth mouth feel, almost silky in its texture. The flavor notes are a mix of honey and sweet rice, this transitions to hay and grass and a touch of vegetal. The finish is a blend of green and camphor, imparting a delightful cooling effect on my insides.

Once more into the tea (it just sounds better than once more into the breach, ok?) The aroma of the liquid is much more intense this time around, the previous notes are still there but much stronger, especially the fresh hay and grass notes, and they are joined by a hint of straw. The taste still has a strong notes of fresh green bamboo leaves, I love that, but I love the taste of bamboo so I am always happy to run into it. There are also notes of uncooked rice, green grass, hay, vegetal and a strong honey note. The honey note lingers long into the aftertaste, there is not as much camphor this steep.

Hello steep three! Hello aroma notes of hay, green grass, fresh bamboo, a bit of bamboo shoots, and a touch of rice and honey at the finish. This steep was similar to the first as it had a bit of a bitterness at the first but very quickly faded to sweet honey and green bamboo leaves. This moves to uncooked rice, hay, grass, uncooked spinach, and a finish of camphor.

Usually I end my reviews at three steeps (even if I continue on with the tea) but with Puerhs sometimes you really do not get a real feel for it until many steeps later. I ended up going for a total of twelve steeps (it was a long day hehe) and had a great journey of growing sweetness and utter banishment of bitterness, the camphor notes pretty much left for good at steep four. The notes of hay and bamboo stayed strong and the taste of honey really exploded towards the end. I found the mouthfeel went from smooth and silky to almost thick (at one point it reminded me a bit of Gyokuro’s thickness) and creamy. This Sheng goes the distance and I can see why it is Wymm Tea’s signature tea.

For blog and photos: http://ramblingbutterflythoughts.blogspot.com/2015/02/wymm-tea-mangnuo-cane-tea-raw-pu-erh.html
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