As I sit here living through another wintery day (it was -20C with the wind chill this morning), I sip on Wild Monk sheng by Mandala. My first Mandala order and I have to say I’m impressed. The teas are of great quality. :)
I ordered two cakes, holding on to some strange idea that I will be aging the second one. We’ll see about that, lol. The cake is so small and adorable and breaks easily. I’ve come to realize that I love breaking into puerh cake… It’s almost like a ritual in itself… lol
I used 8 grams for 7 ounces of water and steeped it for 10 seconds each time. I’m on a second steep right now. The tea is delicious. It’s earthy, smoky and sweet with a touch of fruitiness… no bitterness. Yum!
Preparation
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I know what you mean, breaking pu’erh is like breaking bread, something delicious and comforting always follows. Yes, you gotta love those little 100g cakes!
Good luck on the aging, I’m not there yet, sounds a little too complicated having to deal with temperature and humidity level, but eventually I would love to try…
Yay! You liked it! So very happy about that. Thank you for writing up your thoughts on it. Soon to arrive will be the Autumn 2013 cakes of this tea. You have the spring 2012 version. The autumn one will be a great cake too. Same exact leaf, from the same exact place, just a different year and season. Looking forward to their arrival along with another sheng pressed at about the same time. An autumn tea from Lincang area. Gonna be a delight. Aging? yeah… a few parameters to work around – humidity, temp, airflow. Also… any smells that the tea is exposed to will be soaked up like a sponge. Short-term that is not a problem. Long-term exposure to any other smells is indeed, an issue. Drink up! We’ll set some aside here in our pu’er vault for you :) Joy to you Kamyria and TeaFairy!! I am grateful.
i have hoarding issues;)
TeaFairy I could help you with the “Aging” issues. It tales a little investment but I have a good working “Pumidor”.
I know what you mean, breaking pu’erh is like breaking bread, something delicious and comforting always follows. Yes, you gotta love those little 100g cakes!
Good luck on the aging, I’m not there yet, sounds a little too complicated having to deal with temperature and humidity level, but eventually I would love to try…
Yay! You liked it! So very happy about that. Thank you for writing up your thoughts on it. Soon to arrive will be the Autumn 2013 cakes of this tea. You have the spring 2012 version. The autumn one will be a great cake too. Same exact leaf, from the same exact place, just a different year and season. Looking forward to their arrival along with another sheng pressed at about the same time. An autumn tea from Lincang area. Gonna be a delight. Aging? yeah… a few parameters to work around – humidity, temp, airflow. Also… any smells that the tea is exposed to will be soaked up like a sponge. Short-term that is not a problem. Long-term exposure to any other smells is indeed, an issue. Drink up! We’ll set some aside here in our pu’er vault for you :) Joy to you Kamyria and TeaFairy!! I am grateful.
i have hoarding issues;)
TeaFairy I could help you with the “Aging” issues. It tales a little investment but I have a good working “Pumidor”.