2012 Yunnan Sourcing "Mang Fei Mountain" Wild Arbor Raw Pu-erh from Yunnan Sourcing

2012 Yunnan Sourcing "Mang Fei Mountain" Wild Arbor Raw Pu-erh

Tea type
Pu'erh Tea
Ingredients
Not available
Flavors
Smoke, Stewed Fruits, Straw, Tobacco, Bitter, Bitter Melon, Sweet
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Charles Thomas Draper
Average preparation
190 °F / 87 °C 0 min, 15 sec 10 g 7 oz / 198 ml

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7 Tasting Notes View all

  • “Hi everyone! Todays morning brew is an inexpensive offering from YS. I recently ordered from their China site in order to obtain some items that were only available there. Mainly to try the...” Read full tasting note
  • “I’ve had several sessions of this tea and I found it quite different from the 2013 version. This one has a more subdued energy that builds up through the steeps. It has typical Mang Fei taste...” Read full tasting note
    84
  • “This is a strong, interesting tea at a good price-point. Last year, it was very green, aggressive and bitter. This year it’s mellowed somewhat into a lower, thicker, but still powerful and bitter...” Read full tasting note
    78
  • “Another sample gift from new bud into pu erhs. Used a thin walled gaiwan quick rinse and rest. Aromas of gas, new leather cloth, tobacco, fresh timber. Flavors of pie crust, pine nut, sesame...” Read full tasting note
    96

From Yunnan Sourcing

Entirely wild arbor tea taken from 100-200 year old tea trees growing on Mang Fei mountain in Yong De county of Lincang. Full and stout one leaf to one bud ratio tea leaves. Mang Fei wild arbor tea has pronounced hairy buds and stout stems. The brewed leaves are a dark olive color.

The brewed tea is strong and full in the mouth with some astringency (as is typical of Lincang teas). The tea soup has a strong heavy aroma and cha qi. The tea can easily be brewed 10 times or more and still give off flavor. Incredibly high quality spring tea, stronger and more potent than the autumn 2010 and 2011 pressings we made.

Each cake is stone-pressed by traditional method and dried with low temperature air drying.

About Yunnan Sourcing View company

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7 Tasting Notes

294 tasting notes

Hi everyone! Todays morning brew is an inexpensive offering from YS. I recently ordered from their China site in order to obtain some items that were only available there. Mainly to try the highly acclaimed 2010 Hai Lang Hao “Cha Wang”. For the price this Mang Fei is a bargain. I think its 30 dollars. The intial steepings were strong and smoky but as the session progressed the teas strength and potency revealed a beautiful flavor with a returning sweetness and a penetrating cha qi. This was a winner. I believe with aging this has the potential for greatness. For me, I really enjoy the intensity and raw energy of a young sheng.
4 comments
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Doug F
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I’ve had some young shengs from yunnan sourcing that have given me the most amazing energy buzz. I’ll be interested to hear what you say about the Cha Wang. Is it still available?

TheTeaFairy
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Hey you! I see that you’re still on your wonderful pu-erh journey :-) Sounds like a great find, enjoy!

Doug F
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I just ordered some of the “Cha Wang.” I can’t wait to try it.

Charles Thomas Draper
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Hi Rox!! Doug, I as far as I know it is…

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84
Recommended
145 tasting notes

I’ve had several sessions of this tea and I found it quite different from the 2013 version. This one has a more subdued energy that builds up through the steeps. It has typical Mang Fei taste profile of sugar cane, tobacco, bitter melon, and a hint of all spice. My favorite attribute of this tea is its varied sweet notes of raw cane sugar, caramel, and molasses. It has a pleasant mouth feel, persistent aftertaste, and consistent energy. I would recommend this tea to those looking for a less aggressive Mang Fei.
7 comments
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jschergen
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I’d say that’s pretty accurate. The 2013 beat me over the head and tossed me out on the curb. For people that love strong, strong, strong tea. This one’s a bit more refined but still quite strong.

The Sanhezhai would also be an interesting comparison against these teas. I think Mangfei may be one of the three components.

tanluwils
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Initially, I prefered this one to the 2013, but after 3 sessions of each, I’m leaning more towards the latter. I found later steeps after the sixth or so to yield more interesting layers of nutty and savory flavors. I’ve great reviews of San He Zhai, but have yet to try it! Which is your favorite out of Scott’s 2015 line?

jschergen
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That’s interesting. The 2013 was so strong that I think I’ve only had it once. Not sure if I still have my sample somewhere… Sanhezhai can vary a bit session to session, but it’s good for the $$.

Favorite of 2015 for the price is the Huangshan Gushu. The Da Qing is also good and has slightly different characteristics, but I think I prefer the stable, steady thick body and aftertaste of the Huangshan. I will also say that I haven’t sampled everything, notably absent being Scott’s Yiwus.

tanluwils
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I forgot to add the Huang Shan sample to my last YS purchase, but I’ve read favorable reviews. I like that the tea trees are only picked twice a year and that reviews have emphasized its kuwei. It’s highly likely I’ll give in to my gourmandizing tendencies and grab a cake instead of waiting for the sample.

I would love to try some of YS’s Yiwus. The Wa Long sample is $!4, but I’m thinking it would add to my pu’er edification.

jschergen
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The Yiwus are good for sure just more expensive. I’ve sampled both the 2013 and 2015 Walongs. Probably the best or close to the best teas Scott has pressed in both years..

I think the Huang Shan is a very safe bet to do blind. It’s good, quality, well-balanced stuff. Just grab it before it goes up by 20% on Chinese New Year!

tanluwils
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Which year of Wa Long would you recommend?

jschergen
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Hmm.. I’d do 2015. The 2013 may or may not be going through a bit of awkwardness. Also..

Hmm.. I’d do 2015. The 2013 may or may not be going through a bit of awkwardness. Also..It’s probably just variability, but the taste after the first four or five infusions in my session of the 2013 got a bit more ordinary. Didn’t remember anything like that with the 2015.. Both are good though.

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78
Recommended
41 tasting notes

This is a strong, interesting tea at a good price-point. Last year, it was very green, aggressive and bitter. This year it’s mellowed somewhat into a lower, thicker, but still powerful and bitter tea. I’d say that it has notes of wet, dark straw, fermenting fruit, and sweet tobacco. As you can probably guess, this tea may not be for everyone, but I find the flavor profile outlined above to be to my tastes. It is enduring, while being both savory and sweet. I can certainly see it continuing to age very well.

Flavors: Smoke, Stewed Fruits, Straw, Tobacco

2 comments
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mrmopar
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Agreed as this is a good one. Mang Fei is known for its potent brew.

Ginkosan
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Ye I’d love to see how it ages. Too bad I’ve already killed the better part of a cake this year…

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96
Recommended
188 tasting notes

Another sample gift from new bud into pu erhs. Used a thin walled gaiwan quick rinse and rest. Aromas of gas, new leather cloth, tobacco, fresh timber. Flavors of pie crust, pine nut, sesame seaweed crackers, butane, sawdust. Who knows what else? But I love it. Thick sticky mouth-feel, astringent far more than sweet but its not unpleasant, actually very pleasing. Loads of energy and stamina. Brewed about 30 steeps lost count as I drank it all day long. At the end I just put it in a pot on the stove and gently brought it to a simmer for 10 minutes to make sure nothing was left in the leaf….sick. the leaves were all uniform, thick and unbroken. This tea rocks.
Preparation
175 °F / 79 °C 0 min, 15 sec 10 g 3 OZ / 100 ML
2 comments
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TeaBrat
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sawdust? not sure i’ve ever heard that before as pertain it to a tea :)

BigDaddy
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More of a fresh woody smell as apposed to the foresty decomposed smell. I was floored by all the different scents.

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Recommended
304 tasting notes

Brewing this in the Gaiwan, 10 grams with a short rinse and about a minute rest period for the tea to open up. This is nice thick and pungent tea. It starts slightly sweet very full in the mouth with a hint of tobacco and bitter melon with a good bit of bitter at the end. Mang Fei teas of good quality always seem to carry this well into the brew. Very nice for now for those with the strong upfront qualities. I will look forward to see how this progresses in the years to come. A very upfront tea for sure.

Flavors: Bitter, Bitter Melon, Sweet, Tobacco

Preparation
205 °F / 96 °C 0 min, 15 sec 10 g 10 OZ / 295 ML
0 comments
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90
289 tasting notes

Trying this tea after six years of home storage. Interestingly it had absolutely no bitterness. Very surprising given my initial review. It was thick but kind of bland. But good. Maybe it is in that awkward phase.
3 comments
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tea123
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How are you storing it?

Rich
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About 60% humidity, room temperature. I have an enclosed tea closet.

tea123
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Try bottled water.

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