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]
Comments
8 responses to “Mandala Tea’s 2012 Noble Mark Ripe Pu’erh [Episode 65]”
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Haha it seems you guys are understanding the struggles of us tea lovers from warmer climates (like Miami…) great review guys.
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Hi Gabriel, thanks for the comment! We feel your pain :).
Cheers!
-James
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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).
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Yup, thanks for the clarification Jake!
Cheers!
-James
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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.
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Hi Peter,
Thanks for the comment! This one would be a very good daily drinker, the tea next week not as much.
Cheers!
-James
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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, complexityFermentation 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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Hi tea,
Thanks for the comment and notes! Interesting thoughts with ripe pu’erh profiles. I’ll be thinking about those next time I have a drink.
Cheers!
-James
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