WymmTea

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Recent Tasting Notes

78

Thanks to Wymm Tea for this sample :)

Okay, I love it. I might not be perfect with my puerh steeping and my palette isn’t trained to taste all the notes beyond the “sheng” taste, but this is calming tea with a nice thickness and sweetness. Of course, I’m using a makeshift setup since I don’t have a gaiwan or equivalent vessel, so I have a regular strainer inside a cup because if I put it in a teapot, the water doesn’t really cover the leaves enough to get a good steep! sigh

I steeped in 185 degree water (100ml) for 5,5,5,10, then increments of 5, then increments of 10 after 30 seconds.

Flavors: Creamy, Sweet

Preparation
185 °F / 85 °C 0 min, 15 sec 3 OZ / 100 ML
Stephanie

Yay another puerh convert!

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89

Thank you Wymm Tea for this sample. This is quite good. It was earthy in the early steeps and had a nice sweetness. I have seen others describe this as having mushroom notes, not a bad description but I am not certain. I am certain I like this tea. I gave this tea ten steeps but could have gotten a few more out of it certainly.

I steeped this ten times ini a 120ml gaiwan with 7g leaf and boiling water. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, and 1 min.

Preparation
Boiling 0 min, 15 sec 7 g 4 OZ / 120 ML

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Sipdown number two of the day!

First steep when hot from the pot had a much more pronounced horse barn aroma, but that quickly dissipated and became more woodsy. Cedar, cedar oil, leather. There is a fleeting flavor, hard to pinpoint, that makes me think it might be fruity or it might be floral but then it is gone and that doesn’t work at all. Aftertaste as the hot warmed breath rises is newly harvested unshucked corn piled high and heating up. But it doesn’t taste buttery like buttered corn. Just the aroma of the stem end and shucks of raw corn.

The color may be the tiniest bit lighter than grade one. The body is slightly lighter as well, but that could be because I had only the barest teaspoon of leaf left. And yet I think I prefer this one. Both are good, but there is something really companionable about this tea.

Now near the end of the session, my tongue is tingling and I want to keep reaching for the cup. I could really just glug a whole lot of this at once.

Maybe a repurchase someday when the cupboard gets where I want it to be.

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I liked this tea before, and I am liking it even more today. My daughter and I drank a liter of puerh from just one teaspoon of leaves and even the final steep has nice color and plenty of flavor. I didn’t skimp on early steeps, but made one or two of them extra bold with long steep times, because I enjoy strong puerh when it is smooth and has no bitterness.

I get the most flavor from puerh when I am patient and let it cool a bit before drinking. This is extra creamy today, especially the later steeps.

I don’t usually see puerh graded as first, second, third, etc. it is usually just named. So my first impression when I received the samples was that first grade was the good one and seventh would be passable. Instead, first grade is the layered and nuanced one good for quiet times, and seventh grade is the highly enjoyable daily drinker with lots of virtue of its own, my favorite at this moment being the creamy, weighty feel with its lightly cedar oiliness.

I think this would be an excellent choice for my husband’s new tea center that we are putting together for him at work.

gmathis

Any time I think about seventh grade I wince…not a stellar year in junior high :) So it’s good to know there’s something lovely that can come out of it!

WYMMTEA|惟餘莽莽

Glad you enjoyed the seventh grade ashmanra!:) The grades of our Menghai Shou just represents the different type of Shou. Our Seventh grade is actually more popular and we have sold out most of it back in China. Shou works well for after heavy meals and calming the mind after a long day at work, which should suit your husband well:)

WYMMTEA|惟餘莽莽

Thank you gmathis!:)

K S

Wow, the husband’s new tea center… did you ever think you would see this day? Pretty awesome.

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This may seem like a odd thing to say, but I find the leaves of this tea very attractive, the size and shape are very much like a Da Hong Pao that I enjoy. The first grade has smaller leaves and I expect they are sweeter when tested side by side, but I love the rich, organic look of a large twisted leaf.

The tea is very good and hubby and I both enjoyed it. It resteeps well, and was sweet and without bitterness. it is more woodsy with only a bare hint of the chocolate aroma (milk chocolate specifically) that I found in the first grade. Very good shu.

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81

I tried to refuse samples from Wymm mainly because I’m just too old to expect to age out tea this green. But they decided that makes me a challenging customer to win over. I suggested the Laohuangpian in the hope of getting some of the older and sweeter leaves, at least it might be a tea I’d consider purchasing. Plus it is one of their least expensive Sheng offerings.

Brewed up the single session sample, got about 8 decent steeps. Might have got the tea to go longer but I was already nearly a good two minutes steep time. It is huangpian so I don’t expect these leaves to have a ton of power. I was impressed at the initial bitterness which always bodes well for aging, and the grape flavor instead of apricot. To me the grape champagne is a better tasting leaf in drinkable young sheng, if not always the best ager.

I’d be happier with this cake at a $30-35 price point but it was pleasant enough. The packaging though gave me a huge blog topic to write about and for that I’m very grateful for the sample. My longer post is at http://deathbytea.blogspot.com

Flavors: White Grapes

Preparation
Boiling 0 min, 15 sec
TeaBrat

scented wrappers?? on a puerh?

Cwyn

Perfumey, yeah.

Cheri

I didn’t think they were scented when I got mine…..weird.

WYMMTEA|惟餘莽莽

Thanks for the review Cwyn! That’s a very interesting point you mentioned.

The wrapper we used was traditionally handcrafted paper produced by Dai minority group in Xishuangbanna, Yunnan. Inner barks of paper mulberry are soaked, boiled, pounded into paste, and then sun-dried to sheets. This paper has been used for pu-erh wrapping and calligraphy for centuries. In 1734, Yin Jishan (the governor of Yunnan-Guizhou Provinces) proposed tea regulations to Yongzheng Emperor. The central government of Qing approved the proposal and established Yunnan Chafa (Yunnan Tea Law) in the following year, which specifically regulated the form, weight, packaging of pu-erh tea for ease of transaction and taxation in local sales and export trades. Pu-erh once traded and transported on the ancient tea-horse route were wrapped with the same handcrafted paper. Perfumes and anything scented are prohibited from our tea storages as we know that dry tea leaves has strong absorbability for fragrances. :)

Cwyn

Nevertheless the sachets have a perfumey smell. It is light but definitely there. Maybe it is from the other parts of the packaging, but it is a light fragrance that is not tea-related.

ashmanra

Wow, I have sniffed mine seeking an odor and can’t get one. Any chance your tea traveled in the post with some of those obnoxious, sinus irritating perfume cards?

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Unfortunately, I’m starting to concede that sheng is not for me. I received this sample from Wymm and steeped it gong fu style with the instructions, but I’m just not getting over the “earth” taste of the tea to be able to discern any of the other flavors. I’m going to keep trying with the various samples I have, but I’m feeling that pu is not for me :(

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A sipdown!

Horsey aroma, but corn husk and and minerals with a super creamy and thick mouthfeel even after multiple steeps. Rich color like strong black tea and not as inky black as some shu I have tried.

A good daily drinker, great with breakfast. Wymm Tea has some nice puerh. Wish I could remember which sheng it was that rocked my world many years ago. But then again, I am on a buying ban and mustn’t look yet.

beerandbeancurd

Think this is the first I’ve heard of Wymm.

ashmanra

beerandbeancurd: check out their website! A vocabulary list for puerh, free music to listen to while you have tea – and they seem like such nice people.

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I was going to review this Saturday with the reactions of the birthday crowd, but unfortunately they had colds and could say nothing more than that they thought it was a good one! No other nuance could be detected through the haze of Cool Menthol salve under their noses.

Hubby and I had it again tonight. When the water hit the dry leaves, and even as I doled them out, I thought it had the horsey aroma pretty strong, that didn’t come through in the steep. The most surprising thing to me was that I smelled melted milk chocolate in the aroma cup, which I am using frequently with puerh now, and when I sipped. I checked my hands for any residue from the single square of Bissinger’s salted Dulce de Leche I had eaten, but there was nothing. It was definitely coming from the tea, light but there.

I am not really timing this in my Kamjove, just watching the color. It is gorgeous color, too. The clear, sparkling fresh orange red of sweet iced tea in summer. Smooth and sweet, not drying, perhaps even one of the “wetter” teas I have drunk lately.

Hubby doesn’t go into detail. He says his palate isn’t refined enough yet. He will tell me when something isn’t a favorite. With this tea, he asked me several times what I thought of it, and told me several times that he thought it was really good. That is the highest compliment he pays.

Six steeps.

Thank you, Wymm Tea, for sending these samples! I am looking forward to the rest!

Flavors: Autumn Leaf Pile, Chocolate

Tealizzy

I’m going to have to try the aroma cup with Puerh!

WYMMTEA|惟餘莽莽

Thanks for the review ashmanra! We are glad that both you and your husband enjoyed it:)

ashmanra

Tealizzy – I am LOVING the aroma cup for puerh!

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94

Guys, I am going to level with you temple rub I feel like absolute crap. I am not sure if it is from the antibiotics my allergy specialist put me on (me and antibiotics do not mix, probably because I was always a Sentinel in Mass Effect) or because of the yogurt I have to eat to keep my body from freaking out completely. I know (maybe) that I don’t have allergies (if that test is to be believed) but I have a growing suspicion I have a Histamine Intolerance, because all the foods that make me feel like I am dying are really high in histamines. Something to talk to the doctor about when I go back in a week-ish, basically, fair warning if yours truly seems ever so slightly out of it on the various social media places I linger. If you just know me from my blog…nevermind, carry on as usual.

Since it is spring, it seems fitting to take a look at a spring themed Puerh, specifically Wymm Tea’s Laohuangpian Sheng (Raw) Pu-erh From Ancient Tea Tree 2014 Spring, Laohuangpian meaning old yellow leaf, refers to the use of the third and fourth leaves to make this brick, rather than the usual buds and first leaves used to make more ‘prettier’ puerhs. These bricks are usually kept by the farmers for their own uses and not much seen on the market. Sneaky sneaky, keeping the good stuff to themselves, maybe. Personally I think this tea is pretty, the tightly compressed green leaves with bits of silver fuzz, it looks like some treasure, specifically it reminds me of Labradorite but not as full of labradorescence, or maybe moss agate. It does not smell like a rock though, which may or may not be good (depends on what you are in the mood for) its fairly faint aroma is a blend of sweetness and green, like fresh cut grass and honey, with a tiny hint of smoke. The faintness of the aroma did not worry me like it would with some teas, those crazy compressed to the point of being like a brick teas tend to have a faint aroma, at least the ones I have experienced.

It is not really a surprise that this tea did not break up after the initial rinse, so I gave it two, and it was still pretty compressed. I poked it with my puerh pick to break it up a bit, not that I had much luck, and I admit I did not poke that hard, because wouldn’t I feel like a real boob if I slipped and chipped my tiny Shui Ping. But now that the leaves are all hot and bothered, the aroma is much more intense, very leafy green like lettuce and fresh spinach, with a faint note of hay and honey, at the end there is a hint of mineral. The liquid is mild and sweet, a blend of honey and fresh hay, and also alfalfa (more teas need that note!)

Ok, I am going to start out by saying how much I love the mouthfeel of this tea, it is thick and almost creamy. When I hear the term soup or broth being used as the official way of describing the liquid state of tea, I always giggle a little because that is food, but the texture is quite brothy, almost sultry. The taste is a really neat blend of faint smokiness, sweet straw mushrooms, hay, honey, and a tiny bit meaty. It blends savory and sweet really well, much like how some BBQ sauces are rather sweet. As the tea cools it takes on a spinach and mineral note.

Second steep time, I honestly noticed no change at all to the aroma, except that the intensity of the notes were stronger. The taste is much the same at the beginning, that wonderful soupy texture is still present as well, this makes a happy me. Towards the midtaste a strong cooling effect takes hold and lingers well past the finish. It does not have the camphor taste that I usually associate with that level of cooling, but when it starts the taste turns more green, like spinach and broken grass.

Third time, the aroma has changed a bit, it is more green with a hint of smoke. There is still the sweetness of alfalfa and a touch of honey at the finish. Well well, what have we here! The texture is still the same (man that texture is killing me, in a good way, I love when my teas are thick and very noticeable) but the taste starts out differently. We start out with green beans, lima beans, and a bit of smoke, this moves into cooling mineral notes and a bit of cooked spinach. The finish is delightfully honey sweet and lingers.

As my usual Puerh adventures go, I traveled along with this one for several more steeps, sadly I did not get to go as long as I would like because I had to leave for the rest of the day, but I did get a total of six steeps in before that point. It stayed smooth and vegetal for the remainder of the session, with hints of smoke and honey at the finish. I really appreciated the fact that this tea never got bitter on me, it lacked the bite that some young Sheng puerhs can have, but that could be based on how I brew them. My secret is water temperature, I go to 195 degrees, tops, because I have found that hotter than that gets you that sharp, hoppy, bitterness that I am just not fond of. I will boil the daylights out of a Shou, but never again with a Sheng. I could see myself getting a brick of this tea and slowly hammering away at it like I am rock hunting and each chunk I tear off is a precious gemstone.

For blog and photos: http://ramblingbutterflythoughts.blogspot.com/2015/03/wymm-tea-laohuangpian-sheng-raw-pu-erh.html

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82

Brewing this in a gaiwan, 8 second infusion and slightly increasing each time.

This tea smells very fresh. The fragrance of the leaves after a rinse is very strong, but I’m not sure quite how to describe it. It’s pungent… and somewhere between maybe grapefruit and cooked brussel sprouts. I know those two scents aren’t all that similar, but what I’m getting from this is something that seems like it has fruit, floral, and vegetal qualities and is on the pungent side of things. I imagine there’s an exotic flower out there that smells just like this tea.

The flavor is also quite pungent and vegetal, quite buttery as well, and has a good deal of lingering bitterness. It also has some hints of orange blossom (reminding me in some ways of WYMM’s “Cane” puer) and there’s a very mouthwatering sour/tart finish.

After the first infusion, the scent of the leaves is definitely more floral, not the pungent vegetal from before. I’m also reminded of grapefruit again.

The second infusion is very buttery and green tasting like the first, and the bitterness is a bit less.This is a very clean-tasting and enjoyable Puer.

The third infusion is a little bit sweet, then becomes tangy, and has a mild bitternesss throughout. Same flavors reminding me of a chinese green tea. Grassy with notes of green beans and spring-like aroma.

The fourth infusion of this tea offers more of the same flavors. The floral note is coming through more. All-in-all this is a really enjoyable tea. I can see why the Puer farmers drink it every day. If I could do that, I probably would too. I’ll update this review if I notice any surprising changes in flavor from here on, but for now I’m off to enjoy the tea without analyzing and typing after each cup. ;3

Flavors: Floral, Grapefruit, Green Beans, Pleasantly Sour, Vegetal

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 3 OZ / 100 ML

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89

Last Wymm Tea sample!

These have all been good, especially the sheng. I’m a fan of jingmai…I say it tastes like floral custard. YUM! This one has a great thick mouthfeel, and nice sweetness to pleasant bitterness balance. Thanks again Wymm Tea this one is a winner :)

TeaBrat

This sounds nice!

WYMMTEA|惟餘莽莽

Thanks the reviews Stephanie glad you enjoyed them!:)

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Gongfu style brewing in a gaiwan, after the initial rinse, this tea has similar scents to the Third Grade version that I tried, but this one seems to have a more woody scent to it, with more of a damp forest-floor kind of aroma. There is still a subtle sweet dough aroma as in the Third Grade, but it is less pronounced. While I don’t find this scent as inviting as the Third Grade… it is also more complex and intriguing.

The deep red-auburn first infusion has a strong scent of cake batter. The taste is certainly much more woody and earthy than the finer Third Grade version. The wood flavor really lingers. It is mildly sweet. If I did not know any better, I’d say they mixed up the 3rd and 7th grade samples in my pack, as their website says the larger leaf grade should have sweeter, milder flavor, while the smaller leaf grades should taste more woody. I’m getting the inverse of that between the two that I tried, but I can tell you that the leaves of this sample were certainly larger, so they definitely didn’t mix the two up.

The second infusion has some interesting tastes. Something reminds me of the fermented taste of beer, and there’s an earthy kind of mushroom taste that really lingers.

The third infusion is more mellow. The flavor is mostly savory and woody. The mouthfeel is rather clean. Again, a flavor lingers like damp forest floor or mushroom.

My infusions from this point forward had similar flavors and were increasingly mellow, with some oat and wheat notes emerging later on. I honestly wasn’t particularly enjoying this tea, unlike the Third Grade, which I enjoyed a lot, so I didn’t push too many more infusions out of it.

To sum this up, I think this tea has a clean taste and feel to it, but the flavors are on the musty and dank side. If you are one who likes a more fermented taste or likes woody, earthy decay or fungus flavors, I think this Puer could be for you.

I’m going to skip the numeric rating, since I feel like the quality of the tea is good but it just didn’t suit my tastes at all. Hard to choose a number that depicts that.

Flavors: Forest Floor, Musty, Wood

Preparation
Boiling 0 min, 15 sec 5 g 3 OZ / 100 ML
WYMMTEA|惟餘莽莽

Thanks for the review Lion! Thats a really interesting point you brought up, we will take a look into it.

Lion

The leaves of this one are definitely much larger than the sample that was packaged as the 3rd grade, so I don’t think they were mixed up. Maybe my taste buds are backward. :P But it does seem weird that I felt the inverse of what most people are feeling in regard to flavor, on both teas, I noticed.

WYMMTEA|惟餘莽莽

hmmm, did u taste them back to back?

Lion

I had a complete session with each seperately, but tried the 7th grade about an hour after I finished up with the 3rd grade.

Lion

Now that I have ventured off Steepster to read the review by SororiteaSisters blog, I think my tasting notes are more in line with theirs on the 3rd grade though, so I suppose my observations weren’t totally different. :3

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Thanks, WYMM Tea, for this sample

Wow…I liked this tea a lot. It’s really sweet. Yum!

WYMMTEA|惟餘莽莽

Glad you liked it Cheri:)

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92

I’m brewing in a thick-walled gaiwan. After a rinse of these leaves, they have such a beautiful dark appearance, nearly black, sleek and shiny. The scent gives off notes of cocoa, sweet dough, and forest floor. A lot more of the sweet dough scent comes through in the smell of the brewed liquor.

I only rinsed this Puer once. Many people rinse Puer twice before drinking, especially Shu Puer. I tend to actually drink the rinse of a Sheng Puer if it is good enough, and drink the first infusion of a Shu Puer if it is good enough, rather than rinsing twice.

The flavor is much more sweet than I expected. It’s very rich. Mild, but full flavored. The sweetness of this one is a fruity kind of sweetness and really lingers in your mouth. I’m reminded of dark bing cherries.

The second infusion smells more rich and sweet. Darker flavors are coming through in the taste, very rich, very clean. I’m reminded of dark tasting fruit again, maybe fig. The first infusion had a hint of the “leathery” kind of taste that I’m used to in Shu Puer, but this infusion does not, so if you want to avoid that taste, two rinses would be ideal. While I feel the first infusion tasted good, this one would be a gentler starting point, especially if serving to guests. The taste that lingers in my mouth is like light brown sugar.

On the third infusion, I taste some umami (savoryness) coming into the flavor. There are still notes of dark fruit, this time reminding me more of plum, but they are subtler now. The feel of this tea in the mouth is still incredibly smooth, clean, and rich. It really coats the mouth and leaves a lasting flavor.

The fourth infusion is still rich and smooth, with similar flavors.

Fifth infusion is a little less sweet and has a lingering buttery taste. There are subtle notes of metal.

The sixth infusion is mellow and sweet again, a pretty straightforward Shu Puer flavor on the sweet side. It has the usual Shu notes of mild earth, wood, leather, old books, but they are equaled by the mellowness and sweetness.

Seventh infusion, back to more earthy, musty flavors, not particularly ones I enjoy, but neither are they offensive.

I pushed the eighth infusion much longer and it is back to having a sweet taste, this time like cane sugar with just a hint of cherry.

As ratings go, it’s always a bit tricky for me to form an opinion that merges my perception of the tea’s quality with my level of personal enjoyment for it. The ratings I give are really just personal notes so I can look back and remember quickly what I thought of all the teas I’ve tried without having to read the reviews again and again. This Puer did have some rich, sweet qualities in the earlier infusions that were superior to most of the Shu Cha I’ve tried, but I felt that later infusions weren’t holding onto the best flavors of it as well. Still, it was very clean and a really wonderful drinking experience, enough that I regard it highly among my experience with Shu Puer.

Flavors: Butter, Cherry, Cocoa, Fig, Umami

Preparation
Boiling 0 min, 15 sec 5 g 3 OZ / 100 ML
WYMMTEA|惟餘莽莽

Thanks for the review Lion! can we ask what was steeping method? did you maintain 15 seconds steeps throughout?

Lion

Actually the infusion times were probably something like this, in seconds:
8, 10, 12, 15, 20, 25, 30, 45, 1min, 1min30, 2min, 3min, 5min, etc.

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100

Thank you Wymm Tea, for the samples!

Being a cat, curiosity is my forte and patience is not in the least a strength of mine, so naturally I had to go for the crown jewel of this sampler pack first. Wymm Tea’s website says the Mangnuo Cane Tea Sheng is their signature tea. I didn’t read much of Wymm’s description so that I can get into this with an open mind and unbiased palate.

The dry leaves in a warm gaiwan smell of open fields of grass. There’s a slight smell of farm pasture as well. There are subtle hints of citrus trees and flowers.

After a rinse of the leaves, the scent reminds me quite a bit of orange blossoms, with plenty of green vegetation to accompany.

I like to taste the rinse on Sheng Puer to get a good idea of what is coming. I can usually detect some of the more subtle notes here that may get covered up in later infusions by the stronger flavor. The scent of the rinse liquor is something surreal. I can’t quite describe it, it’s so new to me. This is one of the things I love about tea. I’m always experiencing new tastes and aromas I have never experienced before. The best way I can describe this scent is as a very sweet, clean smell, perhaps reminiscent of dew on flowers. There’s still a bit of an orange blossom fragrance, or maybe even an orange custard kind of scent. Taking a sip, the flavor is incredibly smooth, very milky in texture and somewhat in flavor as well. The taste is surprisingly less vegetal than I expected, and what lingers on my tongue is a nice cooling hui-gan and a subtle orange blossom flavor. This tea is subtly sweet in the cleanest of ways.

After the first infusion, the leaves still have a fruit flower smell. There’s a lot of “outdoors” aroma, but very clean and very intoxicating. It doesn’t smell at all like an earthy outdoor smell like the dry leaves did. This is a spring breeze before a thunderstorm.

When I think of ancient tree Puer, a lot of ideas come to mind. I imagine robust aged flavors of mineral, leaves and wood. What I get from this tea though really spins that idea around. I’m greeted with such pristine subtlety that I feel I’m being greeted by the aromas and flavors of centuries ago, before industrial practices reshaped the world and polluted the environment. The cleanliness in this tea’s taste makes me feel like every breathe of air I’ve ever taken or piece of food I’ve ever put in my mouth has never been pure and untainted like it would have been in the old world. As dramatic as it sounds, this tea is providing an experience that is inducing a lot of profound thought for me (in this case, about the past and what the world was like centuries ago), something I value highly in a tea.

The flavor of the first infusion still reminds me of orange blossoms somewhat, with a bit of a peppery taste beside it. It’s still very clean and paired with rich sweetness. I can’t believe this is a 2014 tea cake considering how smooth it is.

By the third infusion, I’m getting more orange blossom flavor, but also more buttery and sweet. I should clarify that when I say orange blossom flavor, I don’t mean bitter or biting, I mean it has a wonderful citrus-and-spice kind of floral aroma that comes through in the flavor as well. I’ve had a tea before with orange blossoms added into it that was very bitter. This is not like that. I’m thinking more along the lines of orange blossom water, which is also rather strong and perfumed, but when used in small amounts has a nice subtle citrus-floral scent.

This tea is not what I’d call a complex tea. That is, the layers of flavor are rather straightforward and do not change drastically from one infusion to the next. There’s something to be said for a good, reliable tea that has a solid presence though. I find it very comforting, when that presence is such a compelling one as this. The energy of this tea is calming and subtle, airy and freeing. This doesn’t feel overly warm and invigorating. It is a cooling tea to me.

By the fourth infusion, there’s a bit more bitterness creeping forth and a more buttery, vegetal flavor to pair with the floral.

Fifth infusion, the bitterness is still present, but not strong. All the flavors present before have become more well-rounded and equal.

By the seventh infusion, a cucumber flavor is coming through.

Later infusions fluctuated between bitter and sweet. I would love to see how this tea will age.

I’m going to have to give this tea the perfect 100 score, because when a tea “takes me away” and really lifts me out of the present environment and thoughts I’m in, or gives me some profound reaction, I feel blessed and honored to be having the experience. I’m nearing 200 tea reviews right now and have only given about 7 other teas this perfect rating.

WYMM Tea means “Wei Yu Mang Mang”. It means “pureness and whiteness without boundary”. I read this on their website. I feel that from this tea. Thank you for letting me experience this.

Flavors: Butter, Grass, Orange Blossom, Pepper, Sugarcane, Vegetal

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 3 OZ / 100 ML
mrmopar

It is pretty nice for sure.

WYMMTEA|惟餘莽莽

Glad you enjoyed the Mangnuo ‘Cane Tea’ thoroughly Lion! The unique taste and compelling presence you were referring to is attributed to the way this tea is grown; all the leaves are trimmed off each branch except the two fresh tea buds at the ends. This concentrates all the nutrients into that two buds. There is more detailed information on our website.

Lion

I did go back and read about the tea and its production method after completing my review. I have to say, I am even more impressed now after learning how ingeniously, and meticulously this tea is designed and made. Part of me wants to say, “I knew it!” just from drinking it. ;) I was not at all surprised to read that such a meticulous production method was involved because the flavor and aroma were just so unique and pure.
I always do my best to avoid reading too much about a tea before I review it so I don’t form expectations based on things that intrigue me about its description. I am prone to get caught in the excitement of the “concept” of a tea, and had I known about how this tea is grown, I may have wanted to give it a really high review before I even tried it just because it sounds prestigious. Likewise, I do not read other reviews or look at the overall rating on Steepster before I write mine. This usually involves me closing one eye and turning my head so that I can’t see the left half of the screen when I open the page. Haha. That way I can still see the link to click to start a review without seeing the overall score.
I’m very impressed by this tea and I hope you are able to offer future harvests of this as well in years to come. It would be wonderful to see how they change from one to another.

WYMMTEA|惟餘莽莽

an honest opinion is the best opinion!:) We are glad that your reviews are unbiased. We should be getting more of this years as well, will update our website once we can.

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85

Thank you Wymm Tea for the sample!

This is another solid shou offering. Similar flavor to the Fifth Grade, but I am getting less wood taste and I am finding it more creamy. Slightly sweet and earthy but very clean. Very enjoyable and accessible shou!

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Thank you Wymm Tea for sending me your samples.

This tea is really delicious. The first few infusions were a little bit bitter, but not in a bad way. Then the tea turned really sweet. Not really floral, but reminded me of floral. Definitely that kind of hay flavor though.

I really enjoyed this one.

https://instagram.com/p/0DVzHkgycJ/
https://instagram.com/p/0DlUsJgyU_/
https://instagram.com/p/0D2WJeAyQp/

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Backlog:

I received my lovely box from Wymm Tea the other day and of the four Pu-erh samples they sent me this is the first that I’ve tried. I loved this tea. It didn’t have a strong earthy presence, and the earthiness that I experienced was more like mushroom than the earthiness that I often experience with a pu-erh. Nothing offputting about this tea at all. It was lovely.

You can read about my adventures with this tea and its many infusions here: http://sororiteasisters.com/2015/03/10/menghai-shou-pu-erh-third-grade-2008-from-wymm-tea/

WYMMTEA|惟餘莽莽

Thank you very much for the in-depth review on your blog LiberTeas:)

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87

Thank you so much Wymm Tea for this sample.

This sheng tastes like springtime! Heady, buttery floral dominates, with a honey sweetness, balanced out by a pleasant bitterness. There is a little hay/straw flavor that reminds me of a white tea.

It has plenty of flavor and complexity without the punchy agressiveness some young sheng seem to have.

VERY tasty. Something I would drink again :)

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90

I quite enjoyed this sheng – thought I am partial to jing mai raw pu’er. This one is full of orchid notes with a powerfully lingering orchid aftertaste. There is a bit of peachy apricot (probably from the floral), thick body and a nice sweetness. There is a bit of dryness, but still easy to enjoy.

Full review on Oolong Owl http://oolongowl.com/jingmai-sheng-2013-wymm-tea/

Preparation
200 °F / 93 °C 0 min, 15 sec
mrmopar

Probably one of the best Jingmai’s I have tried.

WYMMTEA|惟餘莽莽

Thanks for the kind reviews Oolong Owl:)
Glad you enjoyed it too mrmopar!

WYMMTEA|惟餘莽莽

Read your blog too Oolong Owl, thanks alot for the detailed review:)
We saw you had some trouble figuring out which tea was which because of the packaging. That was actually the ‘mystery’ concept we were trying out. Don’t worry, future orders will have the names marked on the packaging.

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83

The last of my samples from Wymm Tea. I have to say i’m impressed with this companies offerings so far. They have all been thoroughly enjoyable even if i haven’t managed to get very good descriptions of the teas out there imo. I recommend giving them a shot if you’re a puerh fan and maybe even if you’re not. As i’ve said before, i generally prefer shou but i’m not opposed to trying out sheng’s as one of my favourite puerhs is a sheng :)

this one is another that i would gladly put in my cupboard and will likely order once i’m allowed to. this one started out on the softer side of things but quickly turned in to a much stronger brew. I didn’t experience any sort of bitterness in these steeps but i was keeping them short with a bit cooler temp than normal.

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85

Thank you Wymm Tea for the samples for review!

I was impressed with Wymm’s presentation on the samples. https://instagram.com/p/z8s0NVxhy7/?modal=true It shows how much care they put into curating their teas for sure!

I decided to try the 5th grade shou on this chilly Sunday morning. I rinsed it three times instead of my customary twice for shou. It is a good solid clean tasting tea. Early steeps have a little woody taste. It is rich and a little sweet. https://instagram.com/p/z-J9pMxh7j/?modal=true

Later steeps the wood went away and it developed a dried fruit note. I really like shou with either a cocoa note or a fruit note, so I was quite pleased by this! https://instagram.com/p/z-MXu4xhxY/

Thanks again to Tashi and Sgrodka, I am really looking forward to trying the other three teas!

Flavors: Dried Fruit, Earth, Wood

Preparation
Boiling 0 min, 15 sec 7 g 4 OZ / 118 ML
ashmanra

I have some on the way! Now I am extra excited!

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