“I work with Garret and Sarah at Mandala Tea so I won’t be doing a rating – just personal reflections and a “check-in” on this young sheng. Method: 7g in gaiwan, boiling water, rinse followed by two...” Read full tasting note
“Vegetal, floral bitterness and some fruity earthiness; tingly astringency with lingering sweetness. Later steeps become creamy sweet throughout. https://www.instagram.com/p/BG7mKnUDR3X/” Read full tasting note
“While I have never ordered from Mandela, I take everyone’s word about how good their teas are. This tea produces a smell similar to the yellow pu’erh cake I have; which is intense. On my tenth...” Read full tasting note
“A nice smooth sheng. I really enjoyed this one opposed to some other shengs that I’ve tried recently. It has a great build up of buttery, vegetal notes.” Read full tasting note
From the second highest mountain range in Simao comes the material we chose for this wonderful Mandala exclusive! The mao cha (sun-dried leaf) was picked from 200 year old trees growing wild and naturally. Surrounded by floral and fauna native to the area, these trees grow in a pristine and remote area, far away from roads and pollution. This is some of the highest altitude pu’er you’ll ever find.
While we certainly look forward to what the years will bring to this fine tea as it ages, we are excited to drink it now. It has a wonderful energy, partially due, no doubt, to the clean conditions it is grown in. We chose the raw material over 15 or so other mao chas from the same area because of its rich aroma with hints of camphor and orchids. We are sure you’ll find the rich flavor very enjoyable as you let this tea lie on your tongue and pick up the agave nectar notes along with a smooth grassiness. These is no doubt in our mind that we will source more tea from this same village for more raw pu’er pressings in the future. We are impressed and know that you will be, too. May we share a cup together soon!
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