2011 Yunnan Sourcing "Autumn Mang Fei" Raw

Tea type
Pu-erh Tea
Ingredients
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Flavors
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Caffeine
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Edit tea info Last updated by DigniTea
Average preparation
Boiling

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3 Tasting Notes View all

  • “Shortly after reviewing this tea last time I drunkenly ordered a cake remembering how much I enjoyed it. I’m glad I did as it’s just as good as I remember. Fairly cheap, smooth, has had 5 years to...” Read full tasting note
    95
  • “Flash brewing shows a somewhat dark liquor after the first rinse. Pleasant astringency is accompanied by hints of woodiness, mustiness, and mild fruitiness. Turns into a smooth drink through and...” Read full tasting note
    70

From Yunnan Sourcing

2011 Yunnan Sourcing “Autumn Mang Fei” Raw 400g
Entirely wild arbor tea from late Autumn 2011. Tea leaves taken from 100-200 year old tea trees growing on Mang Fei mountain in Yong De county of Lincang. Full and stout one leaf to one bud ratio tea leaves. Mang Fei wild arbor tea has pronounced hairy buds and stout stems. The brewed leaves are a dark olive color.

The brewed tea is strong and full in the mouth with some astringency (as is typical of Lincang teas). The tea soup has a strong heavy aroma and cha qi. The tea can easily be brewed 10 times or more and still give off flavor. The highest quality Autumn Mang Fei Mountain material we have encountered to date!

Each cake is stone-pressed by traditional method and dried with low temperature air drying. The cakes are then wrapped in special paper that is very thick and sturdy. Hand-Made by Dai minority families in Xishuangbanna.

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3 Tasting Notes

95
27 tasting notes

Shortly after reviewing this tea last time I drunkenly ordered a cake remembering how much I enjoyed it. I’m glad I did as it’s just as good as I remember. Fairly cheap, smooth, has had 5 years to mellow out the strongest bitterness, but still very green and young. Basically all the qualities I like of Lincang material without the harshness that cheaper offerings contain. Because of the mellowness this is a great candidate for large steepings. I’ve been returning to 10-14 grams in roughly 250-400 ml cups which has treated me well. Having a lot of leaf, but still relatively dilute for gongfu gives me no less than 15-20 steeps per session all with a strong vegetal flavor, thick mouth feel, and distinct lack of harsh bitterness. This is a perfect tea for when I have time to return to drinking throughout the day. Strong contender for my favorite young sheng, and one that many newcomers might miss in the large volume of Yunnan Sourcing’s older offerings.

mrmopar

Scott’s Mang Fei’s are nice. Now if I can talk him into a Lao Man E production even better…

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70
24 tasting notes

Flash brewing shows a somewhat dark liquor after the first rinse. Pleasant astringency is accompanied by hints of woodiness, mustiness, and mild fruitiness. Turns into a smooth drink through and through. Very relaxing tea which would be a great everyday selection. A very average tea

Preparation
Boiling

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