2011 Manhai Puerh Tea from The Essence of Tea

2011 Manhai Puerh Tea

Tea type
Pu'erh Tea
Ingredients
Pu Erh Tea
Flavors
Bread, Broth, Chicken Soup, Chocolate, Dark Wood, Earth, Mushrooms, Roasted Barley, Roasted Chicken, Toffee, Vegetable Broth
Sold in
Bulk, Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Cameron B.
Average preparation
Boiling 0 min, 15 sec 7 g 5 oz / 150 ml

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  • “Really nice and stewy sheng pu erh from EoT. It has a really nice umami component not to dissimilar from a high-quality japanese sencha, along with a silky and moderately thick mouthfeel, with a...” Read full tasting note
    90

From The Essence of Tea

This tea is made from 200-300 year trees growing around Manhai village in the Bulang region of Xishuangbanna. There is a slight hint of woodsmoke in the flavour, but otherwise it is pure, clean and fresh tasting. If I was to criticise it, the tea liquid isn’t perhaps as thick as it could be, but otherwise it is very pure and pleasant to drink.
Given the rising prices of old tree puerh tea, I feel this presents a good option for those seeking a sheng puerh to drink as a daily tea.
See The Half-dipper for more eloquent tasting notes on this cake

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1 Tasting Note

90
Recommended
25 tasting notes

Really nice and stewy sheng pu erh from EoT. It has a really nice umami component not to dissimilar from a high-quality japanese sencha, along with a silky and moderately thick mouthfeel, with a slightly reedy component. Very drinkable at 4 years old, and it shines in my gaiwan. I can’t suggest a better fall/winter tea, as the bitterness is only present when oversteeping, which isn’t as easy to do as with some raw pu erhs out there, even from older vintages. Despite it being a sheng, I honestly get some sweeter notes similar to a chocolatey, tippy Yunnan black/gold bud. Great pu erh to get into raw pu erhs with. One of my favorite teas I own; I get excited thinking of how it’ll be in a couple years. I’m considering getting more to store.

Flavors: Bread, Broth, Chicken Soup, Chocolate, Dark Wood, Earth, Mushrooms, Roasted Barley, Roasted Chicken, Toffee, Vegetable Broth

Preparation
Boiling 0 min, 15 sec 7 g 5 OZ / 150 ML
2 comments
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tanluwils
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Nice review. I was considering purchasing this tea. Did you notice any aged flavors? Like leathery or Chinese traditional medicine-type flavors?

August32nd
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To me, it’s neither definitively “young” nor “aged”, yet answering how far it is along the aging process puts me out of my depths. It’s certainly more drinkable and mellow than my 2007 wild arbor Mengku, but I don’t trust that to be a good yardstick for aged characteristics. There are some oolong and red tea notes to it, and it’s far from being vegetal, yet there’s nothing I personally identify to be strongly leathery or medicinal.

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