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Daylon R Thomas drank Mandala Noble Mark Ripe Cake - 2012 by Mandala Tea

1733 tasting notes

This is Smoothness itself. I’ve never had any other tea that is this gorgeous and this silky. I admit that I’m still getting over the smell, but as I rinsed it three times, it transitioned into something closer to a mushroomy odor. I steeped it for 20 seconds and the rest Gongfu, the second 25, the third 30. The color is a very deep brown, with shades of orange, purple, and red glossing the liquid. The taste is exactly as described on here, there are notes of cocoa, some molasses, leather, mushroom, and bitterness. The bitterness overpowers the natural sweet notes in it, but as I re-steeped it, it got sweeter. Next time, I’m going to steep it more to see if it gets any sweeter.

I am so glad that I got this, though I admit the cake is bigger than I thought. Originally, I thought that I was going to have to budget more with my teas running out of gift income, but I found more that I totally forgot about. I still need to budget better, and have certainly bought too much tea, but this is a choice that I’m really glad I made. As a preemptive hangover strike for my twenty first, I think that I’ll be happily recovering with this embodiment of velvet.

As for my usual tidbit about general audience, this is for an experienced drinker, and one that should be used to introduce someone to Pu-Erh and Gongfu style of steeping. A newbie would have a hard time getting over the smell despite the taste being far different, which is also why Garret HIGHLY recommends rinsing for 5-10 seconds 2-3 times. It might be easier for a palette that’s not used to it with sugar, specifically rock sugar or maybe honey. I personally might start adding rock or raw sugar on occasion to really bring out the sweeter notes like cocoa, but I still can totally drink it on it’s own. Also, this is a tea that you should devote an entire day to because of the sheer amount of resteeps that you can get. It will serve your tea needs all day, which is another reason why I purchased this as a specific budget savor when I thought I had less of a disposable income (still technically do, but you know, tea addict).

Flavors: Cocoa, Dark Bittersweet, Leather, Molasses, Mushrooms, Smooth

Preparation

Boiling 0 min, 15 sec 1 tsp 6 OZ / 177 ML

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First Off, Current Targets:

Whispering Pines Alice
Good Luxurious Work Teas
Wang Family’s Jasmine Shanlinxi
Spring, Winter Taiwan High Mountain Oolongs

Dislikes: Heavy Tannin, Astringency, Bitterness, or Fake Flavor, Overly herby herbal or aged teas

Picky with: Higher Oxidation Oolongs, Red Oolongs (Some I love, others give me headaches or are almost too sweet), Mint Teas

Currently, my stash is overflowing. Among my favorites are What-Cha’s Lishan Black, Amber Gaba Oolong, Lishan Oolong, Qilan Oolong, White Rhino, Kenya Silver Needle, Tong Mu Lapsang Black (Unsmoked); Whispering Pines Alice, Taiwanese Assam, Wang’s Shanlinxi, Cuifeng, Dayuling, Jasmine Shan Lin Xi; Beautiful Taiwan Tea Co.“Old Style” Dong Ding, Mandala Milk Oolong; Paru’s Milk Oolong

Me:

I am an MSU graduate, and current alternative ed. high school social studies and history teacher. I formerly minored in anthropology, and I love Egyptian and classical history. I love to read, write, draw, paint, sculpt, fence(with a sword), practice calisthenics on rings, lift weights, workout, relax, and drink a cuppa tea…or twenty.

I’ve been drinking green and black teas ever since I was little living in Hawaii. Eastern Asian influence was prominent with my friends and where I grew up, so I’ve been exposed to some tea culture at a young age. I’ve come a long way since I began on steepster and now drink most teas gong fu, especially oolong. Any tea that is naturally creamy, fruity, or sweet without a lot of added flavoring ranks as a must have for me. I also love black teas and dark oolongs with the elusive “cocoa” note. My favorites are lighter Earl Greys, some white teas like What-Cha’s Kenyan offerings, most Hong-Cha’s, darker Darjeelings, almost anything from Nepal, Green Shan Lin Xi’s, and Greener Dong Dings. I’m in the process of trying Alishan’s. I also tend to really enjoy Yunnan Black or Red teas and white teas. I’m pickier with other teas like chamomile, green teas, and Masalas among several.

I used to give ratings, but now I only rate teas that have a strong impression on me. If I really like it, I’ll write it down.

I’ll enjoy a tea almost no matter what, even if the purpose is more medicinal, for it is my truest vice and addiction.