
I did a tea ceremony today with this 2014 Yi Wu Ma Hei raw puerh- served it to a couple (he’d had puerh once or twice before, she was totally new to it), and… they were in love. Which surprised me, honestly- because let’s be real, row puerh can be a bit of an acquired taste. Not everyone’s ready for funky forest energy on their first sip. But this one? Total crowd-pleaser. I also told them a history of Mahei village (the first village where caravans would take a break on the tea horse road. At that time, the horse carriages left Yiwu in the morning, and by the time they reached this village, it was dusk, so they started to call this village Mahei, meaning dusk).

Mahei  is a blend of gushu and younger trees from Yiwu (around 1330m), and right when I opened the wrapper, it hit me with this warm, sweet smell- buttery apple pie, some apricots, mandarin peel, and even a soft salty-sweet vibe. Super comforting and perfect for humid summer. Today we had a little break from the heat in NYC, and this tea was a perfect choice.

Flavor-wise, it’s dried apricot, honey, spring flowers, and this beautiful sparkling minerality. Full-bodied without being heavy. It has enough complexity for a solo meditative tea session, but approachable enough for guests who don’t usually drink raw puerh. Perfect for a relaxed afternoon when you want something gentle but not boring.

Has anyone else tried this one? (I was so impressed so I ordered it in a sample size so I can give it to my guests and friends). And if you’ve got a go-to sheng that’s fruity, floral, and guest-friendly, drop your recs, please! 


2014 Yi Wu Ma Hei Raw Puerh Tea review from Kong Mountain Tea