menghai dayi

Recent Tasting Notes

84

I am amazed at what a difference 12 degrees of temperature makes. This time I used boiling water during my steeping session and it made a really big difference. From the first steeping this tea had a very sweet and floral taste, with 200 degree water it took 4 steepings to get that taste to come out. With the boiling water there was a very smokey undertone that was not present during my last steeping. I really had to shorten my steeping times to prevent the smokiness from overshadowing the other flavors. This is a really good Sheng and it is an excellent bargain at $15 for 357g.

Preparation
Boiling 0 min, 15 sec 5 g 5 OZ / 147 ML
DigniTea

Yes this is a great price from royalpuer.com until you factor in shipping costs of $17+. However, if it is an authentic item, I think that is still a decent price for a 7 year old Dayi product with good taste.

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84

This tea really concerned me at first. After the first three steepings I thought I had bought myself a bing of water coloring, there really was no flavor to this tea to speak of. Steeping four and onward brought out a very sweet and floral taste to the tea that is very pleasing. I found absolutely no hint of kuwei or astringency with this tea. A really good Sheng that is a great bargain at $15 for 357g.

Preparation
200 °F / 93 °C 0 min, 15 sec 5 tsp 5 OZ / 147 ML

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76

Having another shot of the 2007 Menghai 0782. Much of the edge is off of this tea now. It starts out with a small camphor hit and turns quickly sweet and with a light green taste finish. I think it is mellowing out, Yay the “pumidor” may be working.

Preparation
Boiling 0 min, 15 sec
mrmopar

You know it! I am excited to have some of the teas to show this. I am going to get another one out and try it soon.

TeaExplorer

How long has your “pumidor” been in operation?

mrmopar

It has been up and running a little over a year now.

Bonnie

He’s the coolest! My puerh hero! Like the sience guy only puerh!

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76

This tea seems to have “aged” a bit on the outside but still shows very green on the inside when breaking it apart. It brews a dark yellow almost orange color with an almost honey sweet aroma. It still maintains a lot of the bitterness associated with a young sheng(much more than the 8582 I tried earlier). this tea gives a good mouth-feel with a touch of dryness after drinking. It still has the tobacco punch with the camphor many people talk about numbing the sides of the tongue. It gives some hint of “metallic” and then turns to a touch of lemon. Not a bad sheng but not the best so far. We shall see how it continues to age. With the hit of camphor I think it holds promise. I prepared this in the gaiwan and hope to give it the yixing treatment tomorrow.

Preparation
205 °F / 96 °C 0 min, 30 sec

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