drank Cloud and Mist by Mandala Tea
171 tasting notes

I got this as a sample from a friend: thank you!

NOTE: This green tea was stored in a thin baggie for a week or so before I transferred it to a glass jar to showcase it on our kitchen table—in a spot where no direct light or sunlight could shine on it ; unfortunately, it ended up sitting there for almost a week before I brewed it up (I was originally planning to brew it up the day after I transferred it). So the storage on my end was less than ideal. I judge that’s not a lot of time to be in less than ideal conditions; still, although it’s not likely it lost a noticeable amount of its freshness before it made it to my gaiwan, it is possible.

The dry leaf looked like medium sized, gently curled leaf, with a few thin twigs; it did not have a very strong aroma, making me think right away if this was likely a 2013 harvested tea (as of this writing, their website has no harvest date for this tea).

I am guessing there was approximately 6 – 8 grams of dry tea, I used my standard green tea brewing parameters in my blue and white 180ml gaiwan, Stevia added.

……….1st: ~175, 1’
……….2nd: ~175. 1.5
……….3rd: ~180, 1.5’ (normally I go to 2’)

The tea liquor had a clear light-green color, with a very mild vegetal aroma; I’m not certain about this, but it didn’t smell fresh to me.

1st steeping (Using Brita filtered water): distinctive vegetal green tea flavor (unrecognizable at the moment) with a bit of bitterness on the roof of my mouth (though not unpleasant).
2nd steeping (Using tap water): not much flavor, and what was there tasted flat and bitter. However, I finally got descriptor for the aroma of the wet leaf: asparagus. That I like. Still, based on the lack of flavor, I am going back to filtered water for the 3rd.
3rd steeping (Using Britta Filtered water; due to the bitterness on the second steeping, I kept the time at 1.5’): it tasted better than the 2nd, yet still with some bitterness. I judged there was no justification to go for a 4th on this tea.

The appearance of the used wet leaf is what is most notable about this tea. I have dissected the wet leaf of literally dozens upon dozens of green teas (I actually used to take pictures of them), so I believe I have much experience to draw from in terms of what I judge to be quality Chinese green tea. After the first and second steepings the tea in the gaiwan appeared to have a beautiful deep green color and looked to me like quality leaf. Yet, once I dumped it out on the counter and looked closely at it I was a little surprised at what I saw. Yes, I am detail oriented, and so those reading this may find this is a bit much, but to me there are several interesting things to note. Most of the teas I have had are what I consider to be artisan, single-estate, loose-leaf Chinese tea. I have found that the leaf of single-estate teas to be of uniform size and color (I believe the leaves of single-estate teas come from the same variety of bush, are all picked within a relatively small time frame, and are chosen by a relatively strict standard as to size of the leaf).

First off, although there were lots of stems, many of which where large (not too uncommon), there were a few nice looking buds as well. I checked the description on Mandala’s website, and its not clear if this is ‘single-estate tea’ or not (with leaf of the same age and type of bush), yet I don’t believe I have ever seen a whole-leaf Chinese green tea where the leaf varies so much as in this tea: there are a number of large army green colored leaves along with a few much smaller and much lighter green colored leaves. It looked to me much like some of Teavana’s green teas I have dissected in the past. Furthermore, this tea does not have the fresh appearance that the rest of the green teas I have been drinking this spring have (a few of the leaves in this tea looked shriveled). Although Mandela has harvest dates for many of their teas, because I didn’t see a harvest date on their website for this tea, I assume it is not of the 2014 harvest (harvest dates for green teas in particular are important, because most green tea looses significant value—flavor, aroma, and freshness—after about a year or so).

Overall, although I liked the aroma and initial appearance of the wet leaf, I was not impressed with this tea. The flavor was lacking, and there was more bitterness than what I normally find in a green tea. Still, it may not have ‘showed up’ for me for a number of reasons, perhaps due to storage, and perhaps because, as some green teas are, this one is finicky and needs to be brewed in a very particular way (a way I did not use). In terms of value, I judge this tea is very highly priced at $8/OZ, as there are at least a few teas I can find that are fresh and at least the same quality, for much less (even through English language online venders). Still, for a number of reasons, including potential storage issues, and because this tea is probably from the 2013 harvest, my final judgement on this tea is inconclusive.

Flavors: Asparagus

Preparation
175 °F / 79 °C 1 min, 0 sec 7 tsp 7 OZ / 207 ML
Cwyn

I would be curious about the taste when brewed cooler, 150-160 deg. Probably right might be last year’s, but it looks like a dragonwell in the cup. If it is a bit bitter, very often a cooler steep might yield more of a floral quality. Anyway I’m interested in this tea and your opinion is well written here:)

SimpliciTEA

Thanks, Cwyn, for your response, and for your compliment. : )

I don’t write many reviews because when I do write them I like to be as thorough as possible (as well as being honest), and for me, that often means spending at least an hour putting my experience with the Tea into words in a way that makes sense and actually has meaning (for example, I spent much of my Saturday evening composing this review as I took in as much as I could about the tea). I really wanted to like this tea, partially because so far the other teas I have had from Mandela have been high quality, and also because of all the classes of tea, I am most passionate about artisan Chinese loose-leaf green tea.

I agree, cooler temps can sometimes help to manage bitterness in green tea, yet from my experience, bitterness often comes from over-steeping it (perhaps it would have helped if I started at 30 – 45 seconds instead of 60 seconds), or occurs because the tea is getting old.

Cwyn

Agreed, overstepping is one of the more frequent causes of bitterness. It is an issue at my house because I really short steep, 10-20 secs for just about everything except herbals. My son likes his tea strong and full and my preference is too light and short for him.

SimpliciTEA

My wife likes our tea strong and full as well. When drinking a beverage, I also prefer what I call a ‘taste explosion’ in my mouth (for example, in terms of beer I love a really hoppy India Pale Ale and strong tasting stout like an imperial stout, and I’m typically not a big fan of lighter tasting beers like pilsners or lagers). Still, as I slow down and pay more attention to the taste and aroma of foods and beverages, I am becoming aware that there is a whole new world of subtle flavors underlying the bigger bolder flavors; I am experiencing this in teas (for example I am just starting to dig the flavor profiles of fresh spring oolongs) and in beers (any quality beer, whether IPA, lager, or stout is worth experiencing).

Perhaps over time both my wife and your son will begin to appreciate the subtler flavors in tea as well.

Cwyn

Very nice! I do agree that one’s palate does come into play across other beverage and food groups. I don’t have a great palate myself, of any particular talent, but with tea I have learned much from those with a better palate and greater experience. I email with a few expert folks on my tea steeping with particular teas, depending upon their expertise. They have helped me tweak what was an “okay” experience with a tea into a far better one. Now I am starting to get more confident and have ordered some very fine teas, but I have my email pals on stand by. I have to go slow and I document for them any issues and they help me tweak what I am doing accordingly. :) I am glad to be following your notes, for you are another good find as a person who takes care and uses a method when steeping.

SimpliciTEA

Thank you again for your kind words. : )

That’s great that you have some kind so tea tasting support system in place!

I find that when I choose to really pay attention to the entire process and experience of brewing up tea and enjoying all it has to offer, it can be very time and energy intensive (especially when documenting the whole experience). I can easily get overwhelmed with the process. That’s why I only spend the time and energy documenting the teas that are notable (or the ones I have been given to sample). Still, when I do take my time with the Tea, giving it a chance to gift me with everything it has to offer, I find the time and energy spent is well worth it.

I’ll be interested to read the reviews of the fine teas you have ordered, and perhaps what your email pals have to say as well!

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Cwyn

I would be curious about the taste when brewed cooler, 150-160 deg. Probably right might be last year’s, but it looks like a dragonwell in the cup. If it is a bit bitter, very often a cooler steep might yield more of a floral quality. Anyway I’m interested in this tea and your opinion is well written here:)

SimpliciTEA

Thanks, Cwyn, for your response, and for your compliment. : )

I don’t write many reviews because when I do write them I like to be as thorough as possible (as well as being honest), and for me, that often means spending at least an hour putting my experience with the Tea into words in a way that makes sense and actually has meaning (for example, I spent much of my Saturday evening composing this review as I took in as much as I could about the tea). I really wanted to like this tea, partially because so far the other teas I have had from Mandela have been high quality, and also because of all the classes of tea, I am most passionate about artisan Chinese loose-leaf green tea.

I agree, cooler temps can sometimes help to manage bitterness in green tea, yet from my experience, bitterness often comes from over-steeping it (perhaps it would have helped if I started at 30 – 45 seconds instead of 60 seconds), or occurs because the tea is getting old.

Cwyn

Agreed, overstepping is one of the more frequent causes of bitterness. It is an issue at my house because I really short steep, 10-20 secs for just about everything except herbals. My son likes his tea strong and full and my preference is too light and short for him.

SimpliciTEA

My wife likes our tea strong and full as well. When drinking a beverage, I also prefer what I call a ‘taste explosion’ in my mouth (for example, in terms of beer I love a really hoppy India Pale Ale and strong tasting stout like an imperial stout, and I’m typically not a big fan of lighter tasting beers like pilsners or lagers). Still, as I slow down and pay more attention to the taste and aroma of foods and beverages, I am becoming aware that there is a whole new world of subtle flavors underlying the bigger bolder flavors; I am experiencing this in teas (for example I am just starting to dig the flavor profiles of fresh spring oolongs) and in beers (any quality beer, whether IPA, lager, or stout is worth experiencing).

Perhaps over time both my wife and your son will begin to appreciate the subtler flavors in tea as well.

Cwyn

Very nice! I do agree that one’s palate does come into play across other beverage and food groups. I don’t have a great palate myself, of any particular talent, but with tea I have learned much from those with a better palate and greater experience. I email with a few expert folks on my tea steeping with particular teas, depending upon their expertise. They have helped me tweak what was an “okay” experience with a tea into a far better one. Now I am starting to get more confident and have ordered some very fine teas, but I have my email pals on stand by. I have to go slow and I document for them any issues and they help me tweak what I am doing accordingly. :) I am glad to be following your notes, for you are another good find as a person who takes care and uses a method when steeping.

SimpliciTEA

Thank you again for your kind words. : )

That’s great that you have some kind so tea tasting support system in place!

I find that when I choose to really pay attention to the entire process and experience of brewing up tea and enjoying all it has to offer, it can be very time and energy intensive (especially when documenting the whole experience). I can easily get overwhelmed with the process. That’s why I only spend the time and energy documenting the teas that are notable (or the ones I have been given to sample). Still, when I do take my time with the Tea, giving it a chance to gift me with everything it has to offer, I find the time and energy spent is well worth it.

I’ll be interested to read the reviews of the fine teas you have ordered, and perhaps what your email pals have to say as well!

Login or sign up to leave a comment.

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Bio

(Updated 6-3-2014)

After about three years I changed my avatar from the picture of a green teacup with steam rising (one I created using Paint) to this dragon gaiwan. This is one of my favorite gaiwans, although I haven’t brewed any tea in it as of yet.

You can call me, Joe.

What, How and Why I steep:

I typically expect, and shoot for, at least three flavorful steepings out of (just about) any tea I brew up.

I generally start at the times and temps below ( = minute(s), " = second(s) ), then add 5F and 30" for each successive steeping:
Chinese Green - 175F, 1’ ;
Japanese Green - 160F, 1’add 15F, then decrease by 15";
White - 160F, 2’;
Oolong - This varies;
Indian Black/Chinese Red and Herbals - a little off the boil, 2’; why do I start with such low temps & short steep times? So as to ‘spread out’ the flavor over multiple steepings. I have found this to work with every tea I have tried so far. Also, I am not looking for intense flavor in that first cup (i.e. Western style), I would prefer to taste it—and savor—it over many steepings.
Pu-erh - Beginning in 2014, I finally chose to dive into pu-erh! Standard parameters when I brew ripened pu-erh in my 150 ml gaiwan (I also own an 11 oz Yixing):
First I do a 15" rinse with near boiling water. Then for each successive steeping I add Stevia.
……….1st: Near boiling, 0.5’
……….2nd: Boiling , 1’
……….3rd: Boiling , 1.5’
etc. Until there is no flavor, or I ran out of time and energy.

I hope to ‘streamline’ my reviews going forward, so, hopefully, they are a little less technical and dry (and perhaps even stilted), and a little more organic and experiential (and hopefully, flowing); this somewhat new approach to reviews is a kind of metaphor for where my life is headed right now, and is one reason why I write reviews: as a kind of time-capsule of where I was in my life at that time.

Tea Rating scale:

1 – 29: There is no reason to even think about drinking this stuff again.
30-49: I may drink it if someone else brewed it up, but I would not bother brewing it up myself let alone bother buying any.
50 – 59: I like something about it, and I may brew it up if I already have some, but I would not buy any more of it.
60 – 69: I like a few things about it, and I may buy it if the price is right.
70 – 79: This is a tea I enjoy and would drink fairly regularly as long as it is reasonably priced.
80 – 89: A tea I will drink as often as I can, and will likely try to buy some when I run out (as long as it’s affordable).
90 – 99: This has everything I look for in the best of teas: beauty in appearance, a delightful aroma, and most importantly, depth and yummy-ness in its flavor.
100: Perfect.

My primary interest is in artisan loose-leaf Chinese green, red and ripe pu-erh tea, although I enjoy a white and an oolong tea every now and then as well. Here and there I brew a few of the other true teas and an occasional herbal.

Since I choose to live on a very limited income (‘Voluntary Simplicity’), I have to be very conscience about how much I pay for tea. In reading their Tea Enthusiast’s books, Mary Lou and Robert J. Heiss sold me on the wonders of artisan teas. Thankfully I have found that there is affordable, artisan tea out there; it’s just like anything else that has true value: it takes hard work, dedication and at least a little persistence to find it.

I came to tea out of a desire to find something to help calm and focus my mind as naturally as possible. My mind is very active, so to speak, and at times I find it very difficult to focus and keep myself centered. For years now I have been practicing Yoga daily along with others things to help me to stay relaxed and present, but I found I wanted a little something extra to help me start the day; the theanine in green tea seems to help me in this.

I have been enjoying loose-leaf tea since November of 2010.

I enjoy connecting with others about tea.

I drink Stevia with just about all of my tea (no sugar or artificial sweeteners).

I drink a pot of green tea every day in the AM (usually steeped three times over the course of the day), sharing it with my wife.

Each tea in my cupboard is carefully and colorfully labeled in a tin or in a jar that used to hold something else (I love to reuse things!) .

I have three teapots: a glass Bodum – I don’t use the metal infuser/press anymore (greens), a 16 oz glass Victorian (to brew greens and whites, and to use as a pot to decant other teas into), and an 11 oz Yixing (ripe Pu-erh only). (New in 2014) I also one a number of gaiwans ranging in volume from from 125 ml to 250ml.

I tend to be direct, straightforward and honest when I post anything to the discussion boards. I take the approach that everything I say is stated with the implied disclaimer: In My Humble Opinion (i.e. IMHO). I may occasionally emphasize this point, where appropriate. I view your comments in the same way. You are in no way obligated to read what I have posted. And I am in no way similarly obligated to you.

Sitting with my cup of tea I greet the day in anticipation of new discoveries along the way.

Location

Midwest, USA

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