Wymm Tea's Mangnuo Tengtiao Cane Sheng and Wangshuji Shou First grade

(Tea Provided for Review)
I have a bit of bad news, my computer crashed and I lost a lot of photos that despite my best effort I could not recover. Even though my photography skills are lacking I don’t feel comfortable publishing blog posts without proof that I actually drank the teas. I did manage to recover a couple pictures so I decided to publish my thoughts on Wymm Tea’s Mangnuo Tengtiao Cane Sheng and Menghai Wangshuji First Grade Shou in one post, which is kind of a shame since these are the better of the four Wymm Tea samples I have although I did enjoy the Bazi Laohuangpian and the other grade of Wangshuji Shou I tried before.

Origin: Menku, Shuangjiang County, Yunnan
Harvest: Spring 2014
Wymm Tea describes this as:
This is WYMM’s signature tea. It is a sheng pu-erh that brews bright golden with a rich and sweet flavour, and with the aroma of fresh-cut grass in the morning. For the initial 6 steeps, there is a pronounce bitter taste that lingers in back of the tongue with hints of astringency, which are slowly replaced with a bold honey aftertaste. The liquor is heady because of the ultra concentrated nutrients in this tea. Each serving of this tea can be steeped up to 20 times.
This single state tea is sold nowhere else; grown only in the ancient tea gardens around town of Mengku, located in Shuangjiang county of Yunnan province in China, these 200 to 300 year-old trees have distinct branch shape differentiating them from the rest of the tea trees in China. The name Tengtiao "Cane Tea" was coined by Zhan Yingpei, an acclaimed scholar specializing in Yunnan tea culture. The name implies that the shape of branches of this type of tea trees is similar to cane. These trees are shaped using a special technique that trims off all the excessive sub-branches and bigger leaves, leaving only two fresh tea buds per branch. Over many centuries of painstaking care by the local tribes, the branches have grown long and slender, similar to the shape of cane, hence the name. The technique for growing, trimming and picking the tea, concentrates all the tea nutrients within the two tea buds in every branch, creating fragrance unseen in most pu-erh. Local tribes only pick one tea bud from each branch at a time, leaving the other one to grow for next round’s harvest. The production of this tea is very low as a result of special trimming and picking methods – many more trees are needed to collect the same amount of buds. However the harvested tea buds are very neat and delicate, without any tough stalk or old leaves. Each of the sun-dried tea buds are covered with very dense fine hair that shimmers under the sun. The final product – Qizibing Cha is presentable and highly sought after for collection
It is interesting that the Wymm Tea’s signature tea is a single state tea, I wonder if it is from a single farmer or a single township regardless. I do not believe I have ever encountered a puerh with tea leaves like these, I do hope Wymm Tea sources more teas from the same area as they did this one.

Dry Leaves: My sample is a mix of chunks and broken up strands, I have a feeling this is from a tightly compressed cake because of the chunks and tea dust. Although there is some strands that look like loose leaf whoever prepared this sample is obviously more efficient with a pick or knife then I am.

Temperature: Boiling
Brewing Time: Five Seconds (+ Five Seconds for each subsequent steeping)
Aroma: Sweet Peas and Orange Blossom
Flavor: Floral, Peppery, Fruity, Cucumber and Sweet Grass
Tasting Notes: This is a rather sweet tea, it reminds me more of a green tea or a floral oolong early on, perhaps because it takes quite some time for this to develop any bitterness and it lacks astringency although later on it becomes more sheng-like. Early on it is a little on the weak side, for me around the eight infusion it started to become noticeably stronger, the early infusions are not undrinkable, but they are very subtle.

This is not a particularly complex tea, it does not change much as you drink, but it is rather refreshing. This feels like the perfect sheng for someone who is new to puerh, I am not sure it is interesting enough if you are looking for pleasant bitterness or do not regularly drink young shengs. Definitely a sheng to drink now, while it seems to have some potential to be aged I can’t imagine not using the entirety of a cake as fast as possible. In my opinion this sheng does well with longer steeping times then I did and is definitely worth checking out if you like young shengs, at the time of writing this Wymm Tea is selling a fifteen gram sample for $10.80 CAD.

Origin: Menghai County
Harvest: 2008
Wymm tea describes this as:
This shou pu-erh brews with a smooth and sweet flavor and long-lasting jasmine rice aroma. Tender and fine buds from high mountains in Menghai County, located in west ofXishuangbanna Dai Autonomous Prefecture in Yunnan Province, are picked to make the tea in 2008. Pu-erh tea has the potential to ferment over time, and this tea has been post-fermented for 6 years since its production. Post-fermentation gives the tea vibrant flavours and richer aroma as well as deep wine colour.
Note: First grade contains the smallest leaves while seventh grade contains the largest leaves. There is marginal difference in the taste; first grade has a slightly stronger and woodier flavour, while the seventh grade has a milder and sweeter flavour. The third and fifth grades fall in between of the first and seventh grade.

Dry Leaves: Looks like this was not pressed into a cake, I was rather surprised at how small these leaves are, at first I thought I accidently was sent a sample of dried cloves.

Temperature: Boiling
Brewing Time: Five Seconds (+ Five Seconds for each subsequent steeping)
Aroma: Mineral, Tobacco and Musty
Flavor: Earthy, Mushroom, Cocoa, Peppery and Wet Wood
Tasting Notes: I tried the Seventh Grade version of this before and I prefer this over that one even though this lacks much of the sweetness of the Seventh Grade version. This one does not have that slight fishy aroma, but it does have a kind of musty smell something like an empty basement, not unpleasant, but not something I generally look for in teas. This is definitely more complex than the seventh grade. It has a stronger Cha Qi then the seventh grade, but it is still on the weak to moderate side.

I enjoyed this more than the Seventh Grade I had before. At the time of writing this Wymm Tea is selling a fifteen gram sample for $9.00 CAD and is worth checking out if you like shous that are not on the sweeter side.
The Mengnuo Tengtiao Cane Sheng is definitely my favorite of all of Wymm Teas I’ve had so far, I see why it is their signature tea. If I had to pick one of the four samples to buy again it would definitely be the Mengnu no questions asked probably because I love young floral Shengs.


Just a guy who likes tea.