Reviews

Wymm Tea Mangnuo Tengtiao “Cane Tea” 2014

Country of Origin: China
Leaf Appearance: formerly compressed, sample arrived loose
Ingredients: puerh tea
Steep time: 5 seconds
Water Temperature: 212 degrees
Preparation Method: porcelain gaiwan
Liquor: pale gold

My personal puerh collection mostly consists of young, dry stored, fairly easy going cakes. What that means is that I can do anything to them and they’ll still be drinkable for the most part. I’ve learned that I can’t treat all puerhs with the same heavy hand that I am used to so I followed Wymm Tea’s recommended method for steeping. After a quick rinse I started with a 5 second infusion and then increased that by a few seconds for each subsequent brew. Initially it was vegetal with quite a lot of astringency. Gradually the bitterness gave way to a very pleasant honey-like sweetness. This aspect came even more to the forefront as I continued drinking, causing me to drink an ungodly amount of puerh. Thank god I didn’t have work the next day! The mouth feel was fairly thick for such a young tea. Although the “cane tea” in the name might suggest sugar cane, their website explains that it actually refers to the shape of the trees. They are shaped using a technique that removes all excess branches and larger leaves, leaving just two buds on each branch. I can only imagine how much work it must take just to harvest enough for a single cake.

Mangnuo Tengtiao “Cane Tea” 2014 sample provided by Wymm Tea.

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Nicole has been writing about her love of the leaf since 2008. Her work has been featured on World Tea News, The Daily Tea, Tea Journey, and other publications. She is the winner of the 2018 World Tea Award for Best Tea Blog.