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    Mandala Tea 2012 Noble Mark

    Country of Origin: China Leaf Appearance: dark, tightly compressed Ingredients: puerh tea Steep time: 30 seconds Water Temperature: 212 degrees Preparation Method: porcelain gaiwan Liquor: deep reddish brown, nearly opaque I find that I drink far more raw puerh than the cooked stuff. It’s not that I don’t like it but the super dark and earthy taste isn’t usually what I crave. Noble Mark stood out for me because it had an incredible smoothness that I wasn’t expecting. +Mandala Tea blended together four different grades of leaves (grade refers to size, not necessarily quality) with the intention of creating a well-balanced. I think it’s safe to say, mission accomplished! The taste was sweet with pleasant…

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    Mandala Tea Temple Stairs 2014 Ripe Pu’er Mini Tuocha

    Country of Origin: China Leaf Appearance: dark, tightly compressed Ingredients: puerh tea Steep time: 30 seconds Water Temperature: 212 degrees Preparation Method: porcelain gaiwan Liquor: very dark I’m a sheng girl through and through but one does not say no to mini tuoacha from Mandala Tea. I was intrigued when I read on their site that these were custom pressed from higher quality material. A blend of Bada and Mengsong leaves from 2012 and 2013, care was taken to use only tea from pesticide free plantations. After a rinse and a couple of brews, the liquor turned an almost inky dark color. Shou is usually associated with an almost unpleasant forest floor type of…

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    Mandala Tea Wild Monk Raw Puerh 2014

    Country of Origin: China Leaf Appearance: varied shades of green, tightly compressed Ingredients: puerh tea Steep time: 30 seconds Water Temperature: 212 degrees Preparation Method: porcelain gaiwan Liquor: deep gold Some of you might remember how wild I was about +Mandala Tea‘s Wild Monk last year. The newest rendition of this tea was less smoky but was most definitely just as enjoyable. As soon as I lifted the lid of my gaiwan, I thought “Ah, now that’s what tea should smell like.”. There were complex notes of camphor, honey and stone fruit. Full bodied and woodsy with a thinner mouth-feel, I just couldn’t get enough of it. The bright astringency was refreshing but never…