This episode Denny and James bring on a steepster favorite, Mandala Tea‘s 2012 Noble Mark Ripe Pu’erh. A very friendly, well-balanced ripe pu’erh blend.
Mandala Tea’s 2012 Noble Mark Ripe Pu’erh [Episode 65]
8 responses to “Mandala Tea’s 2012 Noble Mark Ripe Pu’erh [Episode 65]”
Haha it seems you guys are understanding the struggles of us tea lovers from warmer climates (like Miami…) great review guys.
To elaborate on what Denny said – Coffee should always be prepared at 195-205F, anything above is too hot, anything below is too cool (although a cooler temperature may work depending on the bean/method).
Thanks for the video. I think that I am finally understanding what makes a daily drinker.
And yes, Mandala is quite popular on Steepster, where they have a fiercely loyal following.
Notes on blending
Hong cha leaf grade blending
(Id assume it applies to puer as well)
Tips: are higher in caffeine, lighter body/thinner infusion, sweeter (natural sugars)
Higher Leaf grade: is more attributed to body and richness, texture/mouthfeel, astringency, complexity
Fermentation adds more complexity to the issue especially since much of it is proprietary trade secret
My guess is higher leaf will taste woodier especially if darker fermentation maybe more vanillin(vanilla flavor) content if lighter fermentation and Tips will taste bitter while young and probably sweeter maybe fruity as they age.
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