Wild Monk Sheng Pu'er (2012) from Mandala Tea

Wild Monk Sheng Pu'er (2012)

Tea type
Pu'erh Tea
Ingredients
Not available
Flavors
Tobacco, Fruity, Smoke, Sweet, Wood, Apricot, Bamboo, Wet Moss, Butter, Flowers, Molasses, Sage, Straw, Cinnamon, Earth, Licorice, Nuts, Sweet Potatoes, Yams, Creamy, Hay, Musty, Toasted, Wet Earth, Wet wood
Sold in
Bulk, Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Sil
Average preparation
195 °F / 90 °C 1 min, 30 sec 5 g 21 oz / 622 ml

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From Our Community

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150 Want it Want it

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78 Own it Own it

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73 Tasting Notes View all

  • “I’m finally tasting the 2014 version! Thanks for the sample Garret Well, this is a delicious sheng. Not the same as 2012…no smoke at the beginning, a little more bold. Still VERY enjoyable though...” Read full tasting note
    97
  • “On a good or a bad day, I have tea. Yes, it’s part of my life everyday. It’s something that brings me pleasure no matter how shitty my day is. I’ll take pleasure over happiness. Happiness isn’t...” Read full tasting note
    100
  • “100! UH OH! This tea is amazing! Steeped in a glass gaiwan, it was beautiful to watch the cake chunk turn from dark leaf into fall colours. Great, complex notes that change every infusion: smokey,...” Read full tasting note
    100
  • “Wow, Steepsters. Just wow. Garret very kindly sent me a sample of this, and I am completely floored. This is a 2012?! I’m not getting any bitterness from this, even at 205f. I’m certainly not...” Read full tasting note
    96

From Mandala Tea

Brewing up the nature of all things,
breathing in the essence of this
wild mountain leaf,
we connect with the scent
of past loves, past lives;
Ancient smoke and yogi sweet.

If we listen intently,
the wise tea sage,
through its subtle yet direct teaching,
sits us down and tells us
of ways lost
and the new paths awaiting us
as we rediscover them.

-Garret inspired by our Wild Monk pu’er

This particular pu’er is very special in that it was picked from tea trees grown entirely in the wild, surrounded by all the native floral and fauna, exposed to nothing but clean air, high-altitude and sunshine. The tea grows quite dark, almost purple as it has adapted to the high levels in sunshine, protecting itself from the UV rays. For us humans that means we get a tea that is even higher in antioxidants.

This is a product of our April 2012 buying trip to China. We are so excited by this tea and have commissioned the pressing of 300 cakes of this leaf for long-term storage and aging. Customers are raving about this tea and we have had many repeat buys!

Almost no bitterness is present in the infused tea liquor, even when brewing at higher temps, though most of our customers are enjoying this at water temps of 175 to 190 degrees. This is delicious in the tea glass style of brewing, as well, but should definitely be enjoyed gongfu style at least once!

The dry leaf has a sweet, smoky aroma and even those who have not been fans of smoke are enjoying this tea. So sweet and full in the mouth with a tea energy that will leave you feeling fantastic! You will keep coming back for more!

We are so excited to be one of the first tea companies in the US to offer such a rare tea to our customers. It is much worthy of the rave reviews it is getting!

About Mandala Tea View company

Company description not available.

73 Tasting Notes

100
Recommended
2 tasting notes

This is definitely one of my favorite teas. It is very versatile, and every infusion seems to give me something new, and never disappointing. The smokiness is very prominent, but it doesn’t mask the tea’s sweet flavors.
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82
314 tasting notes

From the Unflavored TTB

I was really looking forward to trying some quality Pu-erh in this tea box, but things aren’t going as well as I hoped. First, when I read other tasting notes, the standard process for Pu-erh steeping seems to be to put about 8 grams into a gaiwan and take really short steeps. But the box only has 5 grams of this tea and I don’t want to hog it all. So, I tried using 2.5 grams in about 3 oz of water and 30 s steeps.

I did a short 5-10 second rinse, then made my first pot. The aroma was absolutely marvelous: floral and fruity and sweet. I thought, this is going to be GREAT! Then I took my first sip and it was bitter and earthy. Nothing like that wonderful aroma. After trying several sips, I finally decided that I might not have rinsed the tea for long enough and threw out the tea (after spending 5 minutes just sniffing the cup).

The second steep (30 s) had a richer aroma, with added spice, but I didn’t like it quite as well as the first one. The taste is better, with some of the fruit from the aroma, but still considerable bitterness.
3rd steep (30s): The aroma has gone from fruit to cooked fruit; still very good. Wow. The bitterness is just about gone, and I think I could actually like this tea. Unfortunately, the bitterness still appears in the finish.
4th (30 s): The aroma has started to fade, though what is there is still really good. Taste is straw with undercurrents of fruit. Very rich, with long NON-bitter finish.
5th (45 s): Finally, I ’m starting to just enjoy. The finish is now huge, with fruit, spice, and straw.

Rating: Part of me says I shouldn’t rate this tea since I’m a Pu-erh newbie. On the other hand, my tastes may better reflect the average steepster participant than the Pu-erh fanatics. So, I’ll provide a number. But how? This may be the best-smelling tea I’ve ever had, so on smell alone the rating should be in the high 90s. But I had to dump out my first two cups as undrinkable, suggesting 50s. I have to give credit for intellectual pleasure: the tea is constantly shifting, rewarding the effort to do multiple steeps and explaining the fascination people develop for Pu-erh. Though subsequent tastes improved, I never fully warmed up to the tea.
Preparation
Boiling 0 min, 30 sec 2 g 3 OZ / 88 ML
6 comments
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kimquat
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The first time I brewed this tea, I used boiling water and it was a terrible mistake. It was bitter and undrinkable. I find that I enjoy it best around 175-185F. It might have been an issue with water temperature. I’m sorry you didn’t enjoy it so much!

Dr Jim
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I did use boiling water, per the Mandala instructions. That’s the disadvantage of only having a small sample. Do you use cooler water for all pu-erh or just Sheng? Or just this specific tea?

MzPriss
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Dr Jim – I usually do a couple of rinses. And you know – you like what you like. I’m always amazed how different the opinions are and the different things people taste in the same tea. This one makes me giggly-happy, but it won’t do that for everyone. If you’d like to try another sheng, I could send you a little Wild Mountain Green and see if you like that a little better. I think that one is really accessible.

Dr Jim
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Mzpriss: Thanks. There is a silver buds sheng in the box. I think I’ll try a small sample of that at a reduced temperature and if I have better luck then I may buy a sample. As I said in my review, the one downside of the TTB is you don’t want to take very much tea.

MzPriss
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Holler if you want to try the other one. It was my first sheng and I loved it immediately.

kimquat
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Both of the sheng pu-erh teas I’ve tried were from Mandala. I brew both of them at reduced temperatures because to me, they taste similar to green teas. Hot water makes them taste scorched. Good luck with your tea experiments. (:

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90
Recommended
661 tasting notes

I am pulling out some teas for a swap this weekend and of course had to have some of this tea. It’s been ages! I remember how I liked it but the smokey flavor was a bit much for me at the time. Thinking of how I loved the smokiness from the lapsang souchong I tried a few weeks back I was thinking I might enjoy the smokiness now.

So did two quick rinses. Then 10 sec. OMG!!!! Love, love , love this tea all over again. I usually throw out the first few infusions of most pu’erh but I was drinking on the first infusion and loving it.

So fun to pull out an old tea and love it even more.
6 comments
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Sil
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adore this tea…

Ubacat
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There’s probably not that much of it left out there. I never tried the 2014 Wild Monk but it doesn’t seem to get the same amount of love that this one got.

Dexter
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I love this one too. I’m hoarding it but shouldn’t. Should just drink and love it. I have almost two cakes of it, and that doesn’t seem like very much. :(

Ubacat
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I know what you mean. There may be Wild Monk’s close to this tea but this one will never be again. I thought you bought the last cake but it seems to be still up on the website:

http://shopmandalatea.com/raw-pu-er-tea/mandala-wild-tree-sheng-pu-er-100-gram-2012.html

Ubacat
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Ooops, just saw the out of stock on availability

Sil
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heh i have 2 cakes of the 2012 and 1 of the 2014. I keep meaning to do a comparison but then i’d have to break a cake hahahaha

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88
Recommended
5 tasting notes

This is a great tea, has a cinnamon bite to it but in my opinion a great lunch time tea.
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95
Recommended
10 tasting notes

This wild monk has an interesting smoky flavor that may be too intense for the average tea drinker. Although some may say it is an acquired taste, I would definately give this one a try if your taste buds appreicate a smoky rendition.
Preparation
2 tsp 8 OZ / 236 ML
2 comments
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Bonnie
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Sometimes on a rainy day, I brew the smokier pu’er’s with a bit of cinnamon chips and make a latte with cream…and sweeten it…which gives my mug a hearty taste like a chai (I know chai means tea, but you get where I’m going with the idea). The only pu’er’s that I wouldn’t do this with are shengs of course (bleh) or one that is delecate, or has the flavor of elderberry (a raisin undertone). Cedar or caramel shu is my favorite for playing with.

Garret
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Hi Darrin! Hi Bonnie! The first cakes of the 2014 Wild Monk just arrived. I used the autumn picked mao cha from the same producer I acquired the 2012 mao cha from. The latest version has little of the smoke. Always so interesting how the tea will vary from year to year, season to season. What a joy to experience.

Thanks for writing up your thoughts on the one, Darrin! Wishing you joy!

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90
Recommended
13 tasting notes

Wow! My first experience with raw Pu’er and I must say it was delightful. While I don’t yet feel experienced or developed enough to offer all the interesting tasting notes and intricate details provided by most others around here, I will say it was unlike anything I’ve ever experienced and I can’t wait to enjoy it again! This time I went with 195° water, about 1tsp, brewed in a Gaiwan, 15 seconds per infusion, adding 30 seconds per in the later infusions (thanks to Oolong Owl for the steeping instructions).
Preparation
195 °F / 90 °C 0 min, 30 sec 1 tsp 3 OZ / 88 ML
1 comments
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Garret
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So happy that you are enjoying this one. Just got the first shipment of the Wild Monk 2014 cakes, too. The one you are drinking is the spring 2012 picking. I was able to get the autumn-picked 2013 mao cha from the same farm and pressed 500 cakes of it. Delicious now and will only improve with further aging in the storage vault. Thanks for writing up your thoughts. I’m just wild about raw pu’er. We’ve got some great teas in the works.

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90
2 tasting notes

awesome! :)
Preparation
160 °F / 71 °C 5 min, 30 sec 3 tsp 200 OZ / 5914 ML
0 comments
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Garret
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So very happy that you enjoyed this tea! I just tasted the 2014 pressing of this – autumn 2013 material pressed in February. Wild Monk II is a total winner. Can’t wait for you to try it :)

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95
Recommended
125 tasting notes

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
205 °F / 96 °C 8 g 7 OZ / 207 ML
4 comments
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TheTeaFairy
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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…

Garret
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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.

boychik
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i have hoarding issues;)

mrmopar
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TeaFairy I could help you with the “Aging” issues. It tales a little investment but I have a good working “Pumidor”.

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3294 tasting notes

This is not a sipdown. I woke with a headache today, & every time somebody opened the door, it got worse. Some new allergen was in the air, my ears were popping, my entire body hurt, especially my head. I had a gig to play this afternoon, & I finally broke down & took a Zyrtek. I don’t really like taking medication of any kind, but I was reeling with dizziness. I haven’t been that dizzy since shortly before I gave up alcohol, lol.
I also broke down & took an Aleve.
I also used my cool finnum Zita cup (I finally figured out how to use it!). I put 1 Tb of this sheng into the filter area, added hot water, & left for my gig, adding more hot water as needed. It was just what I needed. Somewhere between the 2 meds & the tea, or possibly just because I was playing my Harp, my achiness improved.
I also now have even more money in my Playpal account…
10 comments
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Dag Wedin
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Good thing you headache improved!

Terri HarpLady
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Probably the meds cured the headache, but this tea was very energizing, in a very good way. I felt much revived, & really enjoyed playing a fun mix of Led zeppelin, arrowsmith, tom petty, stones, clapton, Kansas (I always loved that band!), & also some jazz.

TheTeaFairy
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Yep, sometimes the meds are neccesary…but so is the tea! Glad it helped.
Nice little set you played there, was Dust in the Wind on the music menu? Love that Kansas song…

Marzipan
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I could see Dust in the Wind being a good fit for a harp, especially the instrumental part with all the runs.

Terri HarpLady
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Yup, I’ve been playing Dust in the Wind for years, I love that song. I loved the song Icarus, & of course, Carry on my Wayward Son, which I didn’t play last night, but have played before.
I love the era I grew up, the music was & still is awesome! :)

Stephanie
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My allergies are totally whack today, too. Had a sneezing fit as soon as I got to work and now I’m all congested. Bleh! I bet the tea helps :)

Garret
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Wild Monk, medication, meditation, Kansas saves the day. 70’s music rocks! Carry on my wayward son, there’ll be teas when you are done.

TheTeaFairy
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Haha, Garret, I think I like your lyrics better than the original ;-)

Garret
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For the life of me, that’s how I thought it went :)

Terri HarpLady
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Garret, just one more reason we all love you :)

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790 tasting notes

Thanks, boychik, for generously sharing some pu’ers with me. This is the first one I’ve tried – the first one I worked up enough courage to try. :)

No fish smell, so that’s a plus over the only other pu’er I’ve ever tried. :) It’s not bad but I don’t think my palate is discerning enough for pu’ers. All I get is the taste of smoke, some dryness and the smell of cinnamon as it cools. I did it with short steeps at 185, as suggested. It is very pretty to watch unfold. At this point, while happy to have tried it, I wouldn’t get any for myself. I shall continue my journey with more of boychik’s shared bounty and see what else I can taste. :)
Preparation
185 °F / 85 °C
7 comments
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Sil
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love. this. one. :)
Nicole
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All you pu-club people seem to. :)

boychik
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At least you tried. I think it will grow on you. I’m not really into sheng but I find that I like Wild Monk the most. You should try some shu. Especially Special Dark( I hope I incl that one, if not I’ll send you, just got new replacement )

Nicole
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I think I remember seeing some in the box. And I’m not done trying. I’m still intimidated by them, but I’m still game. :)

Sil
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Nicole…sometimes i just think of them as extra black, black teas. There are a few i just straight up brew western style and leave it at that… much less intimidating… not that i’m any expert.. I figure if i like it that way.. it’s all on me lol

Nicole
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Less intimidating and also less time consuming. :) I thought I should at least try the recommended way. Boychik gave me enough of most of them to try them at least 2 ways. :)

boychik
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Whew ;) another thing I find that sheng resteeps better than shou, so save the leaves try tomorrow . I had one sheng I dumped after 4 days resteeps because I was just tired of it.

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