I just drank my last bit of this fine tea. I didn’t really want it hot for some reason so I decided to make it iced. I’ve never really tried that with a sheng before but it turned out perfectly. I took it on a run with me and the minty, slightly smoky kick was just what I needed. Managed to run to the library and then run home with an overstuffed bag of books—they were having a book sale and I am weak. I blame Wild Monk not for my book hoarding but for the energy to run home with a 10+lb bag of books.
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mmmm so good…
It is. I have to get a cake of this one. I’ve heard that Mandala orders come in bunches right. That’s an excuse. I think.
Any excuse for a tea order, right?
caaaareful grace lol
Love this one, working on my second cake of it….
I bought a cake and wild monk loose maocha because I didnt want to break off any of the cake, are they fairly similar in taste?
Soooo very happy you are enjoying this! It is perfect tea for before a run. I had a joyful 6 mile run this morning after being fueled by the mao cha from this same farm this morning.
Jiang… the current Wild Monk cake is from spring material I bought from producer in 2012. The mao cha that is available right now is autumn-picked 2013. Definitely similarities, but the cake is taking some interesting turns in flavor/aroma as it ages. Both are nice. We are awaiting the arrival of the new wild monk cakes that I had pressed using the autumn 2013 material. I hope you enjoy it! Big difference between sheng and shu pu’er. I like both styles.
mmmm so good…
It is. I have to get a cake of this one. I’ve heard that Mandala orders come in bunches right. That’s an excuse. I think.
Any excuse for a tea order, right?
caaaareful grace lol
Love this one, working on my second cake of it….
I bought a cake and wild monk loose maocha because I didnt want to break off any of the cake, are they fairly similar in taste?
Soooo very happy you are enjoying this! It is perfect tea for before a run. I had a joyful 6 mile run this morning after being fueled by the mao cha from this same farm this morning.
Jiang… the current Wild Monk cake is from spring material I bought from producer in 2012. The mao cha that is available right now is autumn-picked 2013. Definitely similarities, but the cake is taking some interesting turns in flavor/aroma as it ages. Both are nice. We are awaiting the arrival of the new wild monk cakes that I had pressed using the autumn 2013 material. I hope you enjoy it! Big difference between sheng and shu pu’er. I like both styles.