Mandala Tea
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Casey bought me some Mandala Teas for Valentine’s Day, and he let me open them up a day early…Oh, and he’s even letting me listen to Smokey Robinson tonight while we drink it. (He’s almost exclusively into metal.)
This one is wonderful. It ‘s unique among shou puerhs I’ve tried, and I’d say I’ve had a moderate amount of experience. What a treat! It’s somehow reminiscent of a fine caramel-filled chocolate. Yum.
Flavors: Caramel, Chocolate
Preparation
Black Beauty and this Mao Cha are quietly emerging as two of the teas I find myself instinctively reaching for. The Mao Cha reminds me of the smell of a freshly mowed field on a hot summer day—sweet and pungent with a lemony tang. Like a green Ceylon mixed with a newish raw pu-erh.
Preparation
Such an amazing blend of citrus-flavored green pu-erh leaves-beautiful to look at as they unfurl in my SamaDoyo glass mug, but even better to drink. No trace of bitterness with a thirst-quenching snap! Love it!
Preparation
Hi Doug! Thanks for writing up your thoughts on this tea! This particular mao cha is the autumn 2013 picked. Great stuff now, better in 1 year. I just had 500 cakes of this same mao cha pressed into pu’er in China. If you haven’t tried the Wild Monk cake from spring 2012, I recommend it. Our customers are flying through it here, but we still have 200 or so cakes left. Definitely worth the try. You will see differences and similarities between it and what you are sipping right now.
It’s what I drank before and after my 6 mile cold and snowy run this morning. It kept me feeling light and strong!
Grateful,
Garret
Hi Garret, I do have the small cake, but I wanted to try it again before writing a review. Maybe this evening after I make my way home in yet another snowstorm.
This was generously included as a sample in my Mandala order.
Today’s turning out to be a floral kind of day. I’m pleasantly surprised how heavy on the orchids this one is turning out to be. Besides flowers, there is a strong note of richly buttered grass. The finish is sour, with an increasingly sweet aftertaste. This combination of flavours creates one interesting cup.
I did a long rinse and some 30 second steeps in my tiny glass pot, using about 200F water. Puerh preparation techniques are currently a work in progress.
EDIT: After a 30 second rinse, I did a casual western mug steep for 1min and it came out incredibly rich and syrupy sweet.
Flavors: Butter, Grass, Orchids
Preparation
Used my Yixing for roasty Oolongs for this one. Has a very roasted flavor. This flavor is dominant. The third steeping started bringing some cream notes.
Nice wake you up in the morning tea. Coffee lovers would really enjoy this tea.
Thanks Terri H for this sample!!!!
Flavors: Espresso
Preparation
Wow. This is a great pu’er. The first steep had a very smokey flavor to it with under tones that just keep your mouth guessing. Each additional steeping produced different flavors that were a pure joy to experience. It was really nice that toward the end, each steeping had flavors, that while different from the other steepings, were just as strong as the first. Great tea Garret.
Preparation
I have been drinking a lot of pu’er lately and it was time for a break so out came Mandala’s Milk Oolong. Man is this ever a great tea!! I forgot just how excellent this tea really is. The sweet creamy taste is just unbelievable. With this tea in my cupboard, maybe I should take some more pu’er breaks!!
Preparation
This is a lovely black tea. It’s different than my favorite Mandala black, Black Gold, but unique to itself. Very malty and fragrant, with hints of subtle sweetness.
Flavors: Apricot, Bread, Caramel, Earth, Malt
Preparation
This is my first Sheng, and I love it! It took me a while to get used to Pu’er tea, as I’m more of a fan of Oolongs and Chinese Black (Red) teas. Very lovely and I’m reaping the health benefits of Pu’er!
Flavors: Bamboo, Cinnamon, Earth, Licorice, Molasses, Nuts, Sweet Potatoes, Yams
Preparation
sipdown8
I had this in the afternoon since i REALLY need to drink up some of my smaller puerh samples instead of accumulating them all. I still think that while i could live with having most of Mandala’s puerhs in my cupboard, there are a few that i MUST have…and this isnt’ one of them. it’s delicious, but not something that i’ll be wishing for often, now that it’s gone.
The first few steeps were a middle of the road brew that was smooth and delicious, while also not being out of this world. Later steeps brought out hints of woodsy vanilla. I’ll have to see if i can cold brew the rest of this over night just to see how it fares after a number of steeps hot brewed :)
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.
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. :))
I just keep drooling over additional fixings, & thinking, “if I had this one, I’d use it for (such & such tea)…” :)
I love them
Yup, going to have to make some Special Dark in a yixing pot, tomorrow.
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 :-)
Hmm, so, now balancing the wisdom of taking a yixing to the office…which would mean a bamboo tea tray, too…
Yixing pots are very addictive . Glad you enjoy the experience;)
You can never have too many Yixing pots. Honest! :)
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
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!
I would love to see some pics of these yixings! Is there a discussion topic for that? Maybe I should start one.
Oh there are many sars “show us your teaware” or something like that….but you could totally start a new one!
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.
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 :-)
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.
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.
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 :-)
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…
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.
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?
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;)
And I prefer the longer steeps! :D
How long a steep do you prefer?
Me? About 5 minutes. SUPER rich and cocoa-y.
TheTeaFairy also recommends 5 min.
MzPriss from her tasting note appears to enjoy 7 min.
This is on my list for when (if) I make a Mandala order.
boychik, How much pure maple syrup do you use with what quantity of SD that’s been steeped for 5 min.? Thanks!
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
How about for TheTeaFairy’s: 12 oz. / 5 g / 212 / 5 min. Western brewing recommendation?
Sticking my nose in – I like 2tsp/12oz 95c 8 min – I do do a quick rinse first then just let it steep….
Well, I ordered the puer sampler. I blame (or thank) you guys. ;)
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!
i always rinse any puerh including SD! quick rinse,few secs
I do too! SD is already a little “dusty”, I find it helps removing some of that.
OK, I’ll definitely rinse.
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.
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.
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 :)
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. :))
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!
My S.D. farewell: https://steepster.com/looseTman/posts/399892
I’m on a chocolate tea rampage this morning.
Need some pu-pu love? Have a delicious cup of Special Dark cocoa goodness .
Now, this is not for the sweet milk chocolate lovers.
No, this is for the dark chocolate lovers.
I know it’s not the recommended way to brew it, but I do like mine western style, brewed for 5 long minutes.
The result is a deep bitter chocolate taste that cannot be surpassed. Sometimes I cheat and add a little almond milk.
Ooh, la, la…sooo goood!!!
Sounds like just my kind of chocolate.
You know how much I love my SD. I do mine western style too usually – for 7 minutes. It is my comfort zone this tea.
Sounds good! TeaTiff send me a sample of this, I’ll have to try it that way. What temperature water do you use and how long of a rinse? :)
(Looks around – psssssst I never rinse this one, it’s the only one I don’t bother with a rinse for – don’t tell anyone) and I use boiling water – this bad boy can take whatever you throw at it and still be all of the delicious.
It is also amazing gong fu stylee
I REALLY have to try this one of these days!
I’m not a sweet milk chocolate lover. But how bitter are we talking here?
Hard to explain looseTman, maybe similar to semi-bitter chocolate, if you ever had the 80% stuff? Nothing offensive, just not sweet… and that is ONLY cause I steep it for 5 min. It is full bodied and smoother with one to two min. or even brewed gongfu style.
Does that make you feel better? :-)
“Nothing offensive, just not sweet… " – Cool!
I have to add its not earthy like most shou. I even have like farina note in addition to 80% chocolate. Like dark chocolate pudding. Creamy too. But I have wild imagination haha
Beautiful Mr. and Mrs. Mallard are chilling on my lawn this morning. They’ve been here for a couple of days now. They sit under the pine tree or go for a swim in the pond.
Mr. Mallard’s iridescent and lustrous green plumage is just stunning to look at, it never gets old. Of course, just like most bird species, Mrs Mallard’s feathering is a lot more subdued. (Totally unfair!!)
I got out of bed super early and already knew I was going to drink Special Dark. (I read Cavocorax’s note last night and got inspired!)
Chocolate in the morning? Yes please! This is rich decadent liquid gooey chocolate, with burnt caramel sprinkles on top, yum. It’s also creamy with vanilla notes, that makes it round and silky in the mouth.
This has none of the heavy earthiness often found in shou. It’s a very “friendly” pu’erh, smooth and accessible to everyone, but complex enough to please the more experienced tea drinkers.
The more you steep it, the more condensed the flavour gets. Just superb.
Happy Sunday everybody :-)
So sad I just can’t taste any of these things :(
This tea is mushroom soup to me :(
Whatshesaid, you are so cute! So what? Mushroom soup is awesome, I love it, wish I was getting some of that as well :-) have you tried brewing it a little stonger maybe?
I tried 20 seconds, 1 min, 2 min and 3 min, lol.
How lucky to have “live” duck yard ornaments! Was excited this morning on the way to church—saw an almost fluorescent goldfinch on the way to town; a bona fide bluebird (not blue jay) on the way home.
Never thought of it this way gmathis, “live duck yard ornaments”, love that :-)
You had some very interesting encounters, is it possible you saw an indigo bunting? I saw one only once, so gorgeous.
http://www.planetofbirds.com/Master/PASSERIFORMES/Cardinalidae/pics/Indigo%20Bunting.jpg
Nope, this one: http://2.bp.blogspot.com/-Qo2qpwne2oU/UBTq40Ei4PI/AAAAAAAAX_s/UTe83apvFtE/s1600/Bluebird+(Eastern)-9491.jpg Officially, bluebirds are the state bird of Missouri, but we really don’t see them often here in the SW corner.
This morning, I’ve been sipping on Special Dark. It’s my second review of it.
You know a tea is good when at the end of your cup, just to make sure you’re not leaving one tiny drop behind, you make a slurping sound that could totally compete with your vacuum cleaner.
I was in the mood for a decadent cocoa mouthfeel and that’s what I got. I like to steep it longer than suggested, not that there’s anything wrong with the predetermined parameters, but just because I can achieve a more bittersweet dark chocolate taste that way.
I still get raisiny notes as well, dried fruits.
I broke 3, yes, 3 Yixing clay pots in a short while. (Expensive habit).
Now that I have replaced them all, I’m very carefully preparing for the seasoning. One will be dedicated to oolong, one for Sheng and one for Shou. This being my favourite shou pu’erh of the moment, it’s been elected to serve as my seasoning tea. It brakes my heart to sacrifice it, but it’s an investment that will pay back I’m sure :-)
(Have to remember to order more than one once next time!)
:)
MAN, that’s a lot of clay pots :(
I’ve had the same horrible £5 value range plastic kettle from Morrisons since last May. Also this tea sounds magnificent.
Hey Sami, next time I break 3 pots in a row, I’m switching to £5 plastic kettle, no questions, lol!
I’m just as much of teaware junkie as I am for tea, very bad habit…
I expect I would be if I had, like, an income! I miss having more than 4 mugs :p
OMG is this ever good!
The lovely Sil sent me this pu’erh. I won’t give you an elaborated review of it, cause really, two main notes are the superstars here: chocolate and raisin (oh, chocolate covered raisins???) It’s so obvious, I find it almost hard to believe there’s no added flavouring to it.
I also get some buckwheat feel in the background.
I did a strong brew, cause the smell told me it could handle it. Yes, don’t laugh, the tea does talk to me sometimes, haha! (yeah, I do see a shrink for that, thanks for asking!)
So it’s a little astringent, and I like that, it acts as a flavour booster.
I know not many people appreciate astringency in a tea, I feel a little like an outsider :-(
Hello? anyone else out there who’s a fan?
Anyways, this feels round in the mouth, super rich and decadent. And I have some on the way, so it will be in my cup again really soon!
Sil, thank you so much for giving me the opportunity to try this beautiful tea…
i’m so glad you loved this! I like this brewed both western and gaiwan!
I used my yixing pot, but yes, I can imagine it working basket brew as well. It’s the kind of tea that’s very forgiving I think. Will give you a good cup no matter what :-)
I like well balanced astringency in a tea too… and yes, I do feel like an outsider sometimes as well. lol
Aw! Kamyria, so happy to have found a partner in this :-) That,s why I really like Darjeeling teas also.
But the key resides in what you said: balanced. I don’t like a squeaky mouth, lol!
I like a good dry tea sometimes, but it really depends on the type of tea. I didn’t think that was unusual.
This one is actually very smooth, it’s my over steep that made it a little astringent.
From the notes I read, it just seems that not many people appreciate that.
I took a trip to India, Sri Lanka, Morocco, and Spain, all in one afternoon…went to the spice boutique and smelled some of the most tantalizing and unusual blends. I’m almost as addicted to spices as I am to tea!
Among a bunch of stuff I just couldn’t say no to, I bought my favourite cinnamon sticks, highest grade available from Sri Lanka.
The first time I tried it, I felt like I’d never really tasted cinnamon before. It has nothing to do with the stuff you find in grocery stores. It’s sweeter, more refined and sophisticated.
Every now and then, I like to add a stick in shou pu’erh.
This is how I’ve been drinking Noble Mark this afternoon. I stir the stick in my cup and leave it in as I drink. The flavours are just phenomenal.
Cinnamon is like a pu’erh enhancer. It pairs so nicely with its earthiness and its natural cocoa feel.
Having said that, Noble Mark is absolutely fabulous on its own, and doesn’t need anything added to it. It is smooth, with brothy and savoury mushroom notes, chocolaty and silky. It has non of those leathery or marine notes sometimes found in shou.
I just love it, another big Mandala winner!
Noble Mark is superb
I too love cinnamon with shu pu’erh – I haven’t tried it with Noble Mark – I normally reserve this treatment for my “just ok” pu’erh – will have to try it with some of my favorite ones…
Glad you had a good time at the spice market.
Loooove Noble Mark
Stephanie, it totally is!!!
Thanks dexter, it was fun :-)
Cinnamon and pu’erh are fabulous together. But I normally don’t do that, I was just too excited about my new spices!! Lol, Maybe some curry oolong on the menu tonight?
MzPriss, i think I equally loved Temple Stairs last night, as a matter of fact, I’m craving again tonight!
This sounds wonderful :)
I love the idea of the cinnamon stick. I have to try that. I think the Temple Stairs is a sample I got from Garret that didn’t have a name for yet when he sent it. But yeah, Mandala makes my life a wee bit better every day because I always have a big fat long steeped cup of Special Dark in my baby-sloth-doing-yoga mug to start off my day – it’s yin-yoga in a cup. I have all the love for Mandala.
OK, so after going back and forth trying to decide what to have for my middle of the night tea between this and Golden Orchid – I chose this. I did the cinnamon stick thing. TeaFairy – you’re a freaking genius! Cinnamon Noble Mark is full of win. This is just so perfect. And you’re right – it doesn’t need anything else – it’s so so good on its own, but dang it’s good this way. Thanks for this idea.
Lol, MzPriss, you are so funny :-)
Our “middle of the night” tea choices are crucial, they MUST be worthy, I’m really glad this works for you!!
Yes ma’am – they are crucial and this was just so good. After this cup, I saved my cinnamon stick for later and put a big ole heaper of Mandala’s Back Beauty in with the Noble Mark leaves and steeped for 5 minutes and it was equally worthy. I <3 Mandala so much.
I’m so glad you are liking this. Now you know I will try the Black Beauty thing right? Creativity of the night ;-)
I need more black beauty!
Heads-up! Saw this thread and wanted to let you know that I am going to announce the loose-leaf ripe pu’er sale Jamie just made. All our loose-leaf ripe pu’ers are going to be 50% off through 7/2. Thought you all should know first. Jamie is crazy to do this, but he’s the online guy!
Oh yeah… sale link: http://shopmandalatea.com/sale-items.html
Huh, what??? Hmmm, me think it’s a good time to stuck up…but, but, I JUST ordered!! Oh well, i’ll be ordering again, lol, that’s the story of my life!
And Thanks for the heads up Garret :-)
I’m hoping the sale goes well. It gives people a chance to get some great ripe pu’er at a steal and we can gather some cash to keep more teas coming out of China. It’s one big wheel, isnt’ it? :)
Garret, I’ve sent you an email with my order. Woot, woot!!! What a great deal!!!!
Good luck, Hope your sale sky rocks, you guys are the best :-)
TF! I just checked my email and no message from you, my dear! Did you send it to [email protected]? Will you resend it and I can get your order ready to rock for your sweet self!
Yes, that’s the email I’ve used, it’s in my sent box. I just sent it again using my gmail account instead, maybe they go to your junk mail?
@TeaFairy – YES try it with the Black Beauty, it is well, a thing of Beauty
And Garret – a lot of people have sampled some of your loose pu-ers recently in the unflavored TTB I started – so I bet your sale will do great.
