2011 Yunnan Sourcing "Man Tang Hong Number 2" Ripe Pu-erh tea cake

Tea type
Pu'erh Tea
Ingredients
Not available
Flavors
Bread Dough, Bright, Cacao, Chocolate, Cola, Cumin, Dark Wood, Dried Fruit, Earthy, Ginseng, Lemon, Mineral, Pancake Syrup, Pepper, Petrichor, Red Fruits, Root Beer, Smooth, Spicy, Tangy, Tobacco, Traditional Chinese Medicine, Vanilla, Walnut, Yeast, Camphor, Spices, Wood, Earth, Thick, Heavy
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by shakirah1984
Average preparation
205 °F / 96 °C 0 min, 15 sec 5 g 3 oz / 100 ml

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4 Tasting Notes View all

  • “Received as a free 15g sample with a 2022 order. Thank you, Yunnan Sourcing :) Dry leaf scent is dark and sweet like cola and earthy chocolate. Once brewed, the aroma from the cup is spicy and...” Read full tasting note
    65
  • “I got this a few months ago with the 2011 sampler and forgot about it but the video on it reminded me. This is a really nice tea. Scott’s description is pretty spot on – camphor, wood, and...” Read full tasting note
  • “I have had a sample of this one laying around since perhaps my first YS order. I just got around to trying it somehow. After rinsing, the leaves had quite a sweet aroma, like woody marshmallows. ...” Read full tasting note
  • “As this is my first time actually writing about tasting tea, I can’t say a whole lot. I am far too much of a tea novice to describe this as some of you could. I can say that this Pu-erh is very...” Read full tasting note
    88

From Yunnan Sourcing

Our Man Tang Hong “Number 2” cake is composed from an average of grade 2 ripe tea leaves harvested from mature tea bushes in Mengku county (Lincang prefecture). The tea was picked in spring 2007 and fermented during the summer of 2007, then allowed to age for 4 years before being blended and pressed into these lovely cakes. 6 years of dry storage in Kunming has removed most of the “fermented flavor” (dui wei), leaving a full and round feeling in the mouth with hints of camphor. Being a medium level of fermentation, this tea is an appropriate candidate for longer-term aging during which time it will develop more smoothness and complexity.

Tea weight: 357 grams per cake (7 cakes per heavy-duty paper tong)

About Yunnan Sourcing View company

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4 Tasting Notes

65
1363 tasting notes

Received as a free 15g sample with a 2022 order. Thank you, Yunnan Sourcing :)

Dry leaf scent is dark and sweet like cola and earthy chocolate. Once brewed, the aroma from the cup is spicy and sweet, full of bread dough and cumin, fenugreek and camphor.

Dry storage yields earthy but bright and clean flavor, smooth and mouth-coating. Well aged taste of TCM, bread dough, petrichor, peppery betel nut?, gentle camphor; tones of sturdy dark wood furniture, root beer, tobacco. One steep has an overtone of dried red fruits. The tea finishes very mineral and cleansing leaving little aftertaste. Later some acidity comes out in the back of the mouth.

The energy is fairly neutral, not as grounding and filling as I would have liked at this moment. Contemplative thoughts arise and wander, nothing too deep or easily solidified.

Overall a very satisfying pot of tea, just wish the lingering acidic taste wasn’t so prevalent. Better served as a digestive than a standalone :) After the rinse and initial steep, the leaf will easily deal with being forgotten but don’t expect to go beyond 3 steeps.

Feeling:

Haven’t had shou pu’er in ages. Seemed fitting as I recuperate from minor surgery this past Thursday. Need warmth in the body, in the belly. Late February, grey, cold.

The day before Valentine’s, I drove up Sonoma Mountain, elevation roughly 2300ft, with the Apple of My Eye to watch the sunset while the life-taking wind howled over and down the ridge around us. My old truck, a manual transmission, struggles on the steep inclines that follow sharp turns. The road was not laid on contour. Ever. The truck chugs about a 1/4 tank of gas to gear its way through ranchland studded with boulders and a few sweeps of gnarled oak trees that tunnel over the road, all the way up to the sunset views. That stretch of road now has fresh barb wire fencing up to the edge of the asphalt. Not much room to pull over. Somebody wants to discourage these excursions. We’re polite and respectful of the space, though, and I know where to park to be seen around the curve.

Even the highest elevation grasslands and shrublands are finally turning green.

This time of year a non-threatening thunder speaks; it usually precedes a hailstorm. Nothing larger than pieces of perlite fall from the sky and accumulate, glistening and frosty, in the spaces between vegetation or in the corner of one’s front stoop. Instead of hail, the rumbling proclamation of this past Thursday’s sky brought snow to the higher elevations. Sonoma Mountain, along with many other locations in California, received a generous layer of white. It was nice to see the snow line along the range from my spot here in the valley before the low clouds hid it away. I haven’t seen the mountain since Friday. Then again, I’ve been sleeping.

Song pairing: Stevie Wonder — “You Are the Sunshine of My Life”
https://www.youtube.com/watch?v=SbenaOqv4yQ

Flavors: Bread Dough, Bright, Cacao, Chocolate, Cola, Cumin, Dark Wood, Dried Fruit, Earthy, Ginseng, Lemon, Mineral, Pancake Syrup, Pepper, Petrichor, Red Fruits, Root Beer, Smooth, Spicy, Tangy, Tobacco, Traditional Chinese Medicine, Vanilla, Walnut, Yeast

gmathis

What a beautiful drive! Thanks for letting us ride in the bed of the pickup! (Yep, I did that and still made it to adulthood.)

beerandbeancurd

Ah, this was lovely. Thank you.

LA lost its mind with the rain this weekend… I wish I could have been in your pickup on the mountain instead of pounding these mean streets.

Martin Bednář

In those moments which you have described, I regret I am so lazy to stand up before sunset and go somewhere… and there are so many nice places to enjoy the evening like you did!

derk

<3 to you all

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25 tasting notes

I got this a few months ago with the 2011 sampler and forgot about it but the video on it reminded me. This is a really nice tea. Scott’s description is pretty spot on – camphor, wood, and sweetness followed by spice and dried fruit aftertaste. I’m not getting any bitterness at all unlike him but this tea definitely holds my interest. I can definitely taste a lot of similarities with the Gong Ting version but I want to say that that one was sharper in flavor. I’ll have to order samples of the two newer pressings of the Man Tang Hongs as I really like whatever that fermentation master is doing.

Flavors: Camphor, Dried Fruit, Spices, Wood

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485 tasting notes

I have had a sample of this one laying around since perhaps my first YS order. I just got around to trying it somehow. After rinsing, the leaves had quite a sweet aroma, like woody marshmallows. The flavor was also rather sweet, but I didn’t find it to be particularly strong. Good body and thickness to the liquor. Woody earthiness and a bit of chocolate on the finish.

Flavors: Chocolate, Earth, Thick

Preparation
Boiling 0 min, 15 sec 7 g 3 OZ / 100 ML

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88
4 tasting notes

As this is my first time actually writing about tasting tea, I can’t say a whole lot. I am far too much of a tea novice to describe this as some of you could. I can say that this Pu-erh is very delicious. This tea came as a sample in my first YS order. I initially had way too much tea in the travel Gaiwan. I did a flash wash and flash steeped the first 7 or 8 brews. It has a wonderful earthiness to it, which I guess one could say about many Pu-erh’s.
My other experiences with Pu-erh have been with older ones, and as such I believe this tee needs a few more years before it will be ready to (at least for me) to drink. Of course it could have to do with the first steep being really strong, and I may have kind of ruined my ability to thoroughly enjoy the tea. All-in-All it was a good tea, and it was a nice surprise to my order.

Flavors: Earth, Heavy

Preparation
195 °F / 90 °C 0 min, 15 sec 3 g

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