96
drank Special Dark by Mandala Tea
359 tasting notes

My friend Dexter inspired me to drink Special Dark last night. We both had unseasoned yixing pots and have both recently decided to take care of them (well at least some of them!)

I’ve spent quite a few months without a yixing clay pot…(I was left with no pots after a series of unfortunate events).

I was using the gaiwan and my cute little glass gongfu pot. T’was ok, but I think I had forgotten how much more rewarding this is.

I replaced all my pots slowly, but would never take the time to season them for some reason.

Last week, after the last two pots came in, I seasoned the smallest one with Special Dark. I chose this shou cause it’s so rich and flavourful.

And I’m drinking it tonight. And it’s good.

This tea is all chocolate and raisins, yes, dark slightly bitter cocoa and plump soaked raisins. It feels a little powdery in the mouth. I get a nice mineral flow from the clay, it makes the tea smooth and creamy.

Clay pots just add another dimension to the experience…they create a ritual, and somehow, you start caring for them more than any other teaware you own.

Maybe because they are the only ones that give back?

The pot might be new, but it’s already being generous with me…and I am so grateful I have it.

Dexter

Special Dark is always special, but there was something extraordinary about it steeped in the new clay. The mineral of the clay is just amazing with this one. So happy that WE are enjoying our pots and finally giving them the love and care that they deserve. :))

Terri HarpLady

I just keep drooling over additional fixings, & thinking, “if I had this one, I’d use it for (such & such tea)…” :)
I love them

Spencer

Yup, going to have to make some Special Dark in a yixing pot, tomorrow.

TheTeaFairy

You’re so right Dex, it’s really “Special”!!!

Terri, OMG, I do the same!! I am in such a yixing mood right now, it is dangerous.

Spencer, yes…JUST DO IT :-)

Spencer

Hmm, so, now balancing the wisdom of taking a yixing to the office…which would mean a bamboo tea tray, too…

boychik

Yixing pots are very addictive . Glad you enjoy the experience;)

Roughage

You can never have too many Yixing pots. Honest! :)

MzPriss

I seasoned my wee-est yixing with Wild Monk yesterday using the Tea Hobbit method – put it in the bowl of tea and put the bowl on a mug warmer for 3 hours. I may have a new yixing or two coming. I’m going to do a Special Dark pot, and a VANILLA DREAMS pot and one for shous that aren’t Special Dark. But right now, I’ve just woken up and am on my way to the kitchen to kickstart my day with my Dark Beauty cocktail and hope that today is better than yesterday

TheTeaFairy

I hope so too…today WILL be a better day :-)

I did my VANILLA DREAMS pot last night!! 7 gr. of GO devoted to it, HOBBIT way, cause it worked so well with Special Dark. Will have my first shot this morning, yum!

SarsyPie

I would love to see some pics of these yixings! Is there a discussion topic for that? Maybe I should start one.

TheTeaFairy

Oh there are many sars “show us your teaware” or something like that….but you could totally start a new one!

SarsyPie

I’ll see if I can find one that’s yixing specific to resurrect. If not, I’ll start one. I am so excited! I’m currently searching for one to house my special dark. And I think I’ve figured out which tea is going in which gaiwan.

TheTeaFairy

Choosing the teas that match is the toughest part, congrats!! Show me the special dark one when you find it. Will it be a pot this time, or another gaiwan?

I will take pictures of my four pots later and post them :-)

SarsyPie

Don’t you worry, sweetie pie. I plan to show you all of them, along with the teas I want for each one, to get your opinion. And I’m going to hope HoneyBelle gives her input, too! :p

I think I am going to stick with gaiwans, assuming I can find enough unique ones. I just like ’em.

Yes, pics pls. I would love to see them.

Spencer

Well, TeaFairy, looks as though I will get my wish for Special Dark in a yixing today – working from home, due to a rough cough.

TheTeaFairy

Sars, can’t wait to see them all, will be happy to give you my humble opinion :-)

Yay for the tea, boo for the rough cough Spencer :-(
Let me know how you enjoy your SD session :-)

Terri HarpLady

Hope the cough passes soon, Spencer. Regarding a tray for the office, I really like this one http://shopmandalatea.com/tea-wares/tea-trays/bamboo-island-tea-tray.html, it’s nicely compact. Currently out of stock, but I think Garret gets more of them in now & again.

I’d really like a yixing for my really wonderful smokey teas…I’ve been eyeballing one for awhile, but I’ll need more play pal money to get it.
I’d also like one just for Dian Hongs…and for Jin Jun Mei’s…and…and…and…

MzPriss

I need a tea tray for work. I have a gaiwan there and I just dump into a coffee mug, but a tray for work would be awesome. I need to quit reading stuff.

looseTman

Thanks to Garret’s recent sale, I’ve begun the journey into the mystery that is Special Dark. Have all you SD lovers discovered your own optimum brewing parameters for this very popular shou? I’ve seen a variety of brewing times from 30 seconds to 7 minutes. Dare I ask … Is there a consensus on brewing SD?

boychik

i like short steeps. but i like short steeps for every tea because i want to see how flavors change. couple times i made it long steeped like 5min but then cut it with some milk and maple syrup. it was delicious. i still prefer short steeps;)

Stephanie

And I prefer the longer steeps! :D

looseTman

How long a steep do you prefer?

Stephanie

Me? About 5 minutes. SUPER rich and cocoa-y.

looseTman

TheTeaFairy also recommends 5 min.
MzPriss from her tasting note appears to enjoy 7 min.

Lariel of Lórien

This is on my list for when (if) I make a Mandala order.

looseTman

boychik, How much pure maple syrup do you use with what quantity of SD that’s been steeped for 5 min.? Thanks!

boychik

very little, i start with 1/2 tsp, then try to see if i need more. maybe up to 1tsp. usually i dont sweeten my tea.
im thinking now that if you brew 1tsp 8 oz 5 min its probably will be the same as 5-7g 100ml 30 sec

looseTman

How about for TheTeaFairy’s: 12 oz. / 5 g / 212 / 5 min. Western brewing recommendation?

Dexter

Sticking my nose in – I like 2tsp/12oz 95c 8 min – I do do a quick rinse first then just let it steep….

Lariel of Lórien

Well, I ordered the puer sampler. I blame (or thank) you guys. ;)

looseTman

Dexter, I’ll have to try that. Less leaf, usually reduces the flavor & body. Does the 8 min make up for the reduced quantity of leaf? Does 95c reduce the bitter chocolate flavor? So far, most of the comments I’ve read about SD aren’t suggesting a rinse, which is commonly suggested for some teas. What do you find is the benefit of rinsing of SD? Thanks!

boychik

i always rinse any puerh including SD! quick rinse,few secs

TheTeaFairy

I do too! SD is already a little “dusty”, I find it helps removing some of that.

looseTman

OK, I’ll definitely rinse.

Dexter

This is how I like it. I hardly ever use boiling water on pu’erh (or black for that matter) – I prefer slightly lower water temp. Garret is a believer in rinsing leaves before steeping, something about the rinse opens up the leaves and prepares them to be steeped. There was a huge conversation about it on here about a year ago (I will never find it now), but every time I drink Mandala tea I think about that, so I rinse. I don’t have anything scientific for you. Those parameters are how I make Special Dark and I LOVE it. 8 mins isn’t written in stone – the longer this steeps the darker and richer it gets.

looseTman

Thanks Dexter I’ll have to try your formula. I ask because I’m trying to optimize the rich creamy dark chocolate flavor without increasing the bitter chocolate aspect.

Brewing parameters
As a primarily black tea drinker I’m used to seeing either of the following:
- tsp (g) / oz. / temp. / min.
- tsp (g) / oz. / temp. / rinse / min.

Being new to pu’erh I don’t automatically think to rinse if it’s not stated in the brewing parameters / directions.

boychik

i think i put in parameters that i rinse. i even put pause. i like to pause couple min after rinsing
rinse/pause/5/10/15 etc :)

Dexter

Some people believe that you should rinse all tea – white, green, oolong, black, pu’erh. The instructor of the tea class I took in the spring rinsed everything.
I only rinse pu’erh and all Mandala teas. When I rinse, I don’t fill the vessel full of water, I just cover the leaves, give it a swish and dump it off – approx 5 sec. I also preheat my mug, gaiwan, pot – whatever I’m using.
I think we all just have “habits”. Some one told us to do that, so we do even if we don’t really understand why….
I personally don’t find Special Dark as being bitter chocolate, so I’m not sure my recommendations are going to help you. I think you will just have to play with it to find your preference. :))

looseTman

Dexter, boychik, & TheTeaFairy, Thanks for reminding me about the importance of rinsing. To my surprise, it’s not listed on the SD package brewing instructions. However, Garret does recommend a 10-15 sec. rise on the instructions that were included with his recent Ripe Pu’er Sampler. Rinsing helped a great deal!

Dexter, I tried your suggestion: 2tsp / 12oz / 95c / rinse / 8 min. Both my wife and I found it to be too light for us. So far, 1 Tbsp. / 10oz / 212 / rinse / 5 min. appears to provide a good balance for us. I may fine tune this further. Time will tell.

Thanks everyone!

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Comments

Dexter

Special Dark is always special, but there was something extraordinary about it steeped in the new clay. The mineral of the clay is just amazing with this one. So happy that WE are enjoying our pots and finally giving them the love and care that they deserve. :))

Terri HarpLady

I just keep drooling over additional fixings, & thinking, “if I had this one, I’d use it for (such & such tea)…” :)
I love them

Spencer

Yup, going to have to make some Special Dark in a yixing pot, tomorrow.

TheTeaFairy

You’re so right Dex, it’s really “Special”!!!

Terri, OMG, I do the same!! I am in such a yixing mood right now, it is dangerous.

Spencer, yes…JUST DO IT :-)

Spencer

Hmm, so, now balancing the wisdom of taking a yixing to the office…which would mean a bamboo tea tray, too…

boychik

Yixing pots are very addictive . Glad you enjoy the experience;)

Roughage

You can never have too many Yixing pots. Honest! :)

MzPriss

I seasoned my wee-est yixing with Wild Monk yesterday using the Tea Hobbit method – put it in the bowl of tea and put the bowl on a mug warmer for 3 hours. I may have a new yixing or two coming. I’m going to do a Special Dark pot, and a VANILLA DREAMS pot and one for shous that aren’t Special Dark. But right now, I’ve just woken up and am on my way to the kitchen to kickstart my day with my Dark Beauty cocktail and hope that today is better than yesterday

TheTeaFairy

I hope so too…today WILL be a better day :-)

I did my VANILLA DREAMS pot last night!! 7 gr. of GO devoted to it, HOBBIT way, cause it worked so well with Special Dark. Will have my first shot this morning, yum!

SarsyPie

I would love to see some pics of these yixings! Is there a discussion topic for that? Maybe I should start one.

TheTeaFairy

Oh there are many sars “show us your teaware” or something like that….but you could totally start a new one!

SarsyPie

I’ll see if I can find one that’s yixing specific to resurrect. If not, I’ll start one. I am so excited! I’m currently searching for one to house my special dark. And I think I’ve figured out which tea is going in which gaiwan.

TheTeaFairy

Choosing the teas that match is the toughest part, congrats!! Show me the special dark one when you find it. Will it be a pot this time, or another gaiwan?

I will take pictures of my four pots later and post them :-)

SarsyPie

Don’t you worry, sweetie pie. I plan to show you all of them, along with the teas I want for each one, to get your opinion. And I’m going to hope HoneyBelle gives her input, too! :p

I think I am going to stick with gaiwans, assuming I can find enough unique ones. I just like ’em.

Yes, pics pls. I would love to see them.

Spencer

Well, TeaFairy, looks as though I will get my wish for Special Dark in a yixing today – working from home, due to a rough cough.

TheTeaFairy

Sars, can’t wait to see them all, will be happy to give you my humble opinion :-)

Yay for the tea, boo for the rough cough Spencer :-(
Let me know how you enjoy your SD session :-)

Terri HarpLady

Hope the cough passes soon, Spencer. Regarding a tray for the office, I really like this one http://shopmandalatea.com/tea-wares/tea-trays/bamboo-island-tea-tray.html, it’s nicely compact. Currently out of stock, but I think Garret gets more of them in now & again.

I’d really like a yixing for my really wonderful smokey teas…I’ve been eyeballing one for awhile, but I’ll need more play pal money to get it.
I’d also like one just for Dian Hongs…and for Jin Jun Mei’s…and…and…and…

MzPriss

I need a tea tray for work. I have a gaiwan there and I just dump into a coffee mug, but a tray for work would be awesome. I need to quit reading stuff.

looseTman

Thanks to Garret’s recent sale, I’ve begun the journey into the mystery that is Special Dark. Have all you SD lovers discovered your own optimum brewing parameters for this very popular shou? I’ve seen a variety of brewing times from 30 seconds to 7 minutes. Dare I ask … Is there a consensus on brewing SD?

boychik

i like short steeps. but i like short steeps for every tea because i want to see how flavors change. couple times i made it long steeped like 5min but then cut it with some milk and maple syrup. it was delicious. i still prefer short steeps;)

Stephanie

And I prefer the longer steeps! :D

looseTman

How long a steep do you prefer?

Stephanie

Me? About 5 minutes. SUPER rich and cocoa-y.

looseTman

TheTeaFairy also recommends 5 min.
MzPriss from her tasting note appears to enjoy 7 min.

Lariel of Lórien

This is on my list for when (if) I make a Mandala order.

looseTman

boychik, How much pure maple syrup do you use with what quantity of SD that’s been steeped for 5 min.? Thanks!

boychik

very little, i start with 1/2 tsp, then try to see if i need more. maybe up to 1tsp. usually i dont sweeten my tea.
im thinking now that if you brew 1tsp 8 oz 5 min its probably will be the same as 5-7g 100ml 30 sec

looseTman

How about for TheTeaFairy’s: 12 oz. / 5 g / 212 / 5 min. Western brewing recommendation?

Dexter

Sticking my nose in – I like 2tsp/12oz 95c 8 min – I do do a quick rinse first then just let it steep….

Lariel of Lórien

Well, I ordered the puer sampler. I blame (or thank) you guys. ;)

looseTman

Dexter, I’ll have to try that. Less leaf, usually reduces the flavor & body. Does the 8 min make up for the reduced quantity of leaf? Does 95c reduce the bitter chocolate flavor? So far, most of the comments I’ve read about SD aren’t suggesting a rinse, which is commonly suggested for some teas. What do you find is the benefit of rinsing of SD? Thanks!

boychik

i always rinse any puerh including SD! quick rinse,few secs

TheTeaFairy

I do too! SD is already a little “dusty”, I find it helps removing some of that.

looseTman

OK, I’ll definitely rinse.

Dexter

This is how I like it. I hardly ever use boiling water on pu’erh (or black for that matter) – I prefer slightly lower water temp. Garret is a believer in rinsing leaves before steeping, something about the rinse opens up the leaves and prepares them to be steeped. There was a huge conversation about it on here about a year ago (I will never find it now), but every time I drink Mandala tea I think about that, so I rinse. I don’t have anything scientific for you. Those parameters are how I make Special Dark and I LOVE it. 8 mins isn’t written in stone – the longer this steeps the darker and richer it gets.

looseTman

Thanks Dexter I’ll have to try your formula. I ask because I’m trying to optimize the rich creamy dark chocolate flavor without increasing the bitter chocolate aspect.

Brewing parameters
As a primarily black tea drinker I’m used to seeing either of the following:
- tsp (g) / oz. / temp. / min.
- tsp (g) / oz. / temp. / rinse / min.

Being new to pu’erh I don’t automatically think to rinse if it’s not stated in the brewing parameters / directions.

boychik

i think i put in parameters that i rinse. i even put pause. i like to pause couple min after rinsing
rinse/pause/5/10/15 etc :)

Dexter

Some people believe that you should rinse all tea – white, green, oolong, black, pu’erh. The instructor of the tea class I took in the spring rinsed everything.
I only rinse pu’erh and all Mandala teas. When I rinse, I don’t fill the vessel full of water, I just cover the leaves, give it a swish and dump it off – approx 5 sec. I also preheat my mug, gaiwan, pot – whatever I’m using.
I think we all just have “habits”. Some one told us to do that, so we do even if we don’t really understand why….
I personally don’t find Special Dark as being bitter chocolate, so I’m not sure my recommendations are going to help you. I think you will just have to play with it to find your preference. :))

looseTman

Dexter, boychik, & TheTeaFairy, Thanks for reminding me about the importance of rinsing. To my surprise, it’s not listed on the SD package brewing instructions. However, Garret does recommend a 10-15 sec. rise on the instructions that were included with his recent Ripe Pu’er Sampler. Rinsing helped a great deal!

Dexter, I tried your suggestion: 2tsp / 12oz / 95c / rinse / 8 min. Both my wife and I found it to be too light for us. So far, 1 Tbsp. / 10oz / 212 / rinse / 5 min. appears to provide a good balance for us. I may fine tune this further. Time will tell.

Thanks everyone!

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Bio

I am French Canadian, so please forgive me if my English is not always perfect :-/

My relationship with tea in a nutshell:

I’m married to straight Black. I have torrid love affairs with Oolong and Puerh. I party with Green and White occasionally. Flavored are not my BFF, I usually stay away from them.

Love Steepster, a place for tea lovers, where you learn and share with others.

About me:

I am a free spirit, I let people be who they are and expect the same in return.

Books! I love classic literature, but also modern and pretty much anything that captures my attention.

Music is also something I can’t live without… From Bach to Nirvana, my ears know no boundaries…

Animal and nature lover, amateur photographer.

I’ve been drinking tea for as long as I can remember.

Drinking tea is a sensorial experience. The name in itself “Camellia Sinensis” lingers the promess of an adventure for the senses…

Not a big «swapper», but will occasionally. Not because I don’t want to share but because I’m trying not to hoard so much.

Also, I have narrowed down the teas I really like over the years, and I don’t feel the need to try and buy everything the way I used to. (Maybe I have become a tea snob? Sigh…)

My ratings: because I pretty much drink only teas that I judge exceptional, my ratings are usually high. Don’t be shocked to see lots of 90’s and a few 100’s. That’s because I’ve had my share of crapy teas and I’m done with that ;-)

You can find me on Instagram here, I post about my tea sessions mostly, but also about the beautiful nature that surrounds me, and my fury companions :-)

http://instagram.com/theteafairy/

Location

The Laurentians, Canada

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