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“This is rich and flavorful now in June 2021. It is tasty, soothing, bright. Quite nice.” Read full tasting note
“It’s a very light and smooth shou puerh, which is so light and delicate, yet dark and tasty… I think that I can finally convince my Mom that although it is as dark as night, it really has no...” Read full tasting note
“I started a session with this one today. So far I am at a loss for words. I am really enjoying this puerh but can’t come up with the words to explain it yet. I used about 7 g in my 90ml gaiwan. I...” Read full tasting note
“How did I end up joining 3 tea clubs? I’m so behind on samplings, just finally getting to this one for the first time, & all I can say is Delicious! It starts out as baked crusty whole grain...” Read full tasting note
Manmai fermented puerh is a return to one of our most coveted regions, Bada Mountain, and a true “high mountain tea.” Manmai village is located in the Bada Mountain range and has fantastic conditions for producing superb teas. High humidity levels, mists that filter sun and rain and an almost wild aspect to the geography make this a “zone of perfect tea possibilities” according to a plantation owner friend of Jeff’s.
Spring 2013 harvest.
Great for easing the nervous system and providing a mild stimulant effect.
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It’s a very light and smooth shou puerh, which is so light and delicate, yet dark and tasty… I think that I can finally convince my Mom that although it is as dark as night, it really has no caffeine and will be a great before-bed tea.
I really enjoy the aroma most of all… very sweet, almost like baked bread. It’s very smooth and balanced. As always, difficult to describe in terms of foods and flavors that are familiar, but I believe that this qualifies as a tremendously smooth and easy entrance into the world of shou puerhs, and would be great for new tea drinkers and connoisseurs alike.
Bada is an area familiar to me for sheng puerh, and I know that the raw materials are good, so while I’m surprised that more punch isn’t jumping out of this leaf, something about the region, Jeff’s sourcing, and knowing that a robust underlying leaf brings me comfort and enhances the cup!
Flavors: Bread, Cookie, Creamy, Wet Earth
What other pu-erh teas have you found to be good after-dinner nightcaps? Thanks!
Ooooo, this list could get long, haha… but generally speaking, I’ll drink highly oxidized black teas and ripe puerhs… I always have a hard time convincing folks that these are perfectly acceptable, nearly caffeine-free teas, but they are (usually)! It’s a very subjective thing, depending on your tastes, but for me, a lighter Jingmai Ripe puerh or a Fengqing golden snail black tea are likely choices… I think that this Manmai ripe puerh fits in perfectly. I’ve also found that an aged sheng puerh does well, but it has to be at least a decade old, or there might be some unwanted stimulating qualities to keep you up at night! How about you, what do you normally sip late-night?
The majority of my reviews have been about orthodox black teas. I’m relatively new to pu-erh. I asked for after-dinner recommendations because I don’t yet have enough experience with pu-erh. Please also see: http://steepster.com/discuss/10489-favorite-after-dinner-pu-erh-that-wont-keep-one-awake?post_id=167529. Thanks!
Ahh, very interesting discussion.. I definitely think that it’s good to dial down to a few reliable late-night teas… I suppose that I look at “after-dinner” and “before-bed” as 2 different categorizations, as the latter include those which I sip while reading before falling asleep. I don’t mind a little more stimulating leaves after dinner, since I try to stay up for a bit before resting..
If I consume tea w/caffeine in the early evening, I sometimes have trouble sleeping. I’m not looking for a tea to put me to sleep. Rather, I just want one that won’t keep me awake. Please let me know if you have additional thoughts on this topic, either here or in the above mention thread. Thanks!
Which specific lighter Jingmai Ripe puerh you have in mind? Thanks!
Well Jingmai puerh leaves tend to be lighter in nature, both raw and ripe… I don’t mean to promote my own teas here, but I have this one, which I consume often at night, and it’s not only similar to the Manmai above, but it’s sourced for me by Jeff Fuchs himself.
http://tributeteacompany.com/collections/loose-tea-puer/products/2008-jingmai-mountain-ripe-puerh
Send me your address and I’ll send some samples out to you!
Thank you!
I agree on the Jingmai. Sheng from Jingmai can lots of times come across with some citrus notes to them.
I started a session with this one today. So far I am at a loss for words. I am really enjoying this puerh but can’t come up with the words to explain it yet. I used about 7 g in my 90ml gaiwan. I am doing flash steeps – fill, put lid on, and pour. The tea is almost as dark as coffee from the first cup. Very little rough edge, no bitterness. It does not taste at all like the menghai palace I had recently, yet the cedar and leather keeps coming to mind and that is what is throwing me. I can’t explain how it is different but it is. I see other reviewers found it creamy. Maybe I’ll get that later.
Until I figure it out, I’ll just be happy with it. I am also kind of impressed at how well I have handled the gaiwan today. It’s almost like I know what I’m doing. I haven’t even burned a finger yet.
I got to get into this club….
Haha, one of the great mysteries in life is trying to describe the flavors and aromas of a ripened puerh… I often struggle to find any identifiable tasting notes, except simply that the ripe puerh tastes like a ripe puerh, with the variation perhaps coming from astringency, mouthfeel, color, intensity, etc… It’s a nice tea though, drinking some right now!
After determining it is a ripe puerh, I can tell you if I like it or not. After that it gets a lot more fuzzy. I tend to have broad categories. Leather seems to be one of the few flavors that I can usually subdivide into various types. Though I notice I didn’t here. I’m such a newb.
Wow, subdivisions on leather notes? Impressive… I never ‘think’ leather, but now that you suggest it, it’s definitely easier for me to see/taste that.. thanks!
How did I end up joining 3 tea clubs?
I’m so behind on samplings, just finally getting to this one for the first time, & all I can say is Delicious!
It starts out as baked crusty whole grain bread, then develops a smooth creaminess, & wonderful sweetness. I’ve been at a loss for words in describing teas lately, so all I can really say is that I’m loving this one tonight.
I was pleasantly surprised by this tea. It seemed quite smooth, almost creamy. Later infusions were really sweet.
Delicious.
http://instagram.com/p/v9-jEbAyXW/
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and a bonus cat picture, because my favorite chat cat came over while I was drinking and had his nose up in everything. By the time I got my phone out to take a picture he was done with the tea, but still super cute.
Cheri had this one recently, so it prompted me to enjoy it a second time. It’s funny how steepster can influence what you drink from day to day! I had a really really long session with it yesterday. It is so clean tasting, a bit citrus-like, and the late steepings have this wonderful caramel taste. Yum! Oh, and I got to use my new scale that I got for my birthday to measure out 5 grams for my also new easy gaiwan! Yay! So fun! And I love this tea!
