2018 Yunnan Sourcing "Mang Fei Mountain" Raw Pu-erh Tea cake from Yunnan Sourcing

2018 Yunnan Sourcing "Mang Fei Mountain" Raw Pu-erh Tea cake

Tea type
Pu'erh Tea
Ingredients
Not available
Flavors
Astringent, Berry, Bitter, Clay, Earth, Fishy, Herbs, Mineral, Plants, Spices, Spicy, Sweet, Umami, Vegetable Broth, Vegetables, Wood
Sold in
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Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
205 °F / 96 °C 0 min, 15 sec 7 g 3 oz / 90 ml

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  • “One of the first YS sheng productions I tried was the 2011 Autumn Mang Fei. It didn’t leave a particularly strong impression, but I was at a very different stage of my tea journey. Today I had the...” Read full tasting note
    80

From Yunnan Sourcing

Entirely wild arbor tea from early spring 2018! Tea leaves taken from 80 to 120 years old tea trees growing wild in the Mang Fei mountainous area 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. Incredibly high quality spring tea, which is strong, potent and very infusable!

Each cake is stone-pressed by traditional method and dried with low temperature air drying.
Each tong of 7 cakes is wrapped in bamboo leaf!
Tea weight: 400 grams
Vintage: Spring 2018 material
Quantity: 60 kilograms in total
Area: Mang Fei Mountain of Yong De County, Lincang Prefecture
Wrapper Design by Neimen Jaidde

This tea has been tested in a certified laboratory for 191 pesticides, and is within the EU MRL limits set for those 191 pesticide residues.

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1 Tasting Note

80
947 tasting notes

One of the first YS sheng productions I tried was the 2011 Autumn Mang Fei. It didn’t leave a particularly strong impression, but I was at a very different stage of my tea journey. Today I had the second from the Mang Fei series – 2018 spring vintage. It is a nice tea with a pronounced character, but its profile doesn’t quite appeal to me personally as much as some other YS teas to be honest. 

The aroma is an interesting mix of fish, dry earth, bitter melon, Mediterranean shrubs, and clay bricks. I found the taste to be very mineral, more so than any other raw pu’er I can remember. It is quite bitter and astringent with a lot of umami notes. There are flavours of vegetable broth, oregano, okra, cumin, banana skin, and a light honey towards the end of the session. The aftertaste is probably the highlight. It is long and spicy with a strong fructose sweetness and notes of cape gooseberry and curry leaf. The mouthfeel is also fairly interesting in that it is very warming and creamy.

Flavors: Astringent, Berry, Bitter, Clay, Earth, Fishy, Herbs, Mineral, Plants, Spices, Spicy, Sweet, Umami, Vegetable Broth, Vegetables, Wood

Preparation
205 °F / 96 °C 0 min, 15 sec 7 g 3 OZ / 90 ML
2 comments
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MadHatterTeaDrunk
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Sounds like it may need a little more time to rest…Perhaps those fishy notes will go away, then.

Togo
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Perhaps, maybe 10 years or so :D
Some young Linceng teas can be disagreeable, but I have a feeling that the Mang Fei profile maybe just isn’t for me.

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