Menghai Dayi tea factory

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Recent Tasting Notes

Wet chestnuts and a pleasant bitterness similar to raw, green pumpkin seeds. It’s a bitterness that in my first few steepings was less forgiving, hanging around my mouth. Things mellowed out after the fifth steeping. After every sip there was a salty savory finish felt around my gums.

Wet leaf aroma is oily, akin to a light vegetable oil, maybe safflower oil.

Taste sticks to the back of my throat. A small amount of sweetness on my soft palate… slightly herbaceous like light molasses. Later steepings produced an earthy finish that was especially apparent when my lips reached the finer particulate in my cup. No body feeling during or after the session.

Got this tea because I wanted to know what a “lightly fermented ripe” tastes like. Now that I have this experience, I wonder if the flavors would improve with age. I see a lot of v93’s from 2010 and later floating around with supposed increases in value (does that mean the taste improved as well?).

I also wonder what it would be like to brew this up with some of my more ‘attacking’ shengs, as mentioned in this blog post from Tea Closet: —It might improve the complexity (-the lack thereof) in the tea.

Additional brewing parameters: 7g leaf, 100ml gaiwan, steepings 1-4: 10 seconds each, steepings 5-9: 25 seconds-1 minute.

Purchased tuo at

Flavors: Chestnut, Earth

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Reviewing this tonight as the Chairman has a week off. I broke out 10 grams of this to start with. I impressed myself as the first piece weighed in a 10 grams off the bat. My measuring and judgement on weight is getting better.
I gave this a 20 second wash and have let it sit for about 20 minutes to open up a bit.
First steep 10 seconds.
Color almost Lipton like dark.
Aroma, a little left of the fermented type.
Taste, some wood, a little raisin and almost prune or date in there. Nice and warming on a cold rainy night. I have been on a lot of sheng lately and this is a decent change of pace. probably not as deeply fermented as some to allow it to progress, but with the light fermentation it should progress nicely.

Flavors: Dates, Raisins, Wood

205 °F / 96 °C 0 min, 15 sec 10 g 10 OZ / 295 ML

Sounds yum to me!




20 minutes? I usually give it a raw puerh a 5 second rinse before steeping but 20 minutes is more than I expected. Do you only do the 20 minutes for ripe puerh? Any advice to how I should my puerh to get the most out of it, based on your experience? Thanks.


(should steep my puerh) yes, I’m clumsy at typing at times.


Oh not a 20 minute wash . I just wash it and pour out the first steep/wash and then I leave it in the dry pot to allow the residual steam and moisture to keep opening up the chunk. I guess it is like letting a piece of grilled meat. Always let it rest before cutting. Same idea with the tea. Soak it in the pot and dump it and rest it before the first real brew.


I rest it a little too if it is a chunk, otherwise the first brew is like nothing. I also let the first brew rest a bit in my cup to get the heat dissipated a bit so my first sip tastes like something instead of a blast of boil.


I appreciate the comments. I will have to keep in mind the part about letting the tea leaves rest after being rinsed; I also appreciate that you both gave reasons why you do it.

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I was gifted this sample by a fellow Steepsterite who prefers to remain anonymous. Thank you, anonymous friend.

After drinking the Teavivre 2006 Fenqing Sheng for most of yesterday, it finally ran out in the early evening so I decided to drink a shou for a change. I was struck by how thick and dark it was: a really rich red-black colour. It had a creamy mouthfeel and a very earthy taste with a citrussy copper tang that was not unpleasant. Its real strength was in the aftertaste which was woody and lasted well. There was no bitterness and little sweetness, just a strong, mellow tea. There did not seem to be much depth of flavour either. Still, it is a very pleasant drinkable tea. I shall probably not buy any of this for myself, but I would never turn it down if someone offered it to me.

Flavors: Wet Earth, Wood

Boiling 0 min, 15 sec 11 g 5 OZ / 160 ML

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Very nice Puer. I tasted this after same year 7592.

This one was a very similar taste profile to that but two distinct differences. One, I noticed less of the funkiness smell. Instead I got way more wood smell and flavor, and less sweetness. I also noticed more branches, stems, etc. Maybe just the sample I had, but I wonder if that’s why I got more wood or if this is just the formula.

Liquor is a nice deep red. Smell very wood forward, not so much of that typical shu musty.

I like this one a lot but I think the 7592 had a touch more depth and variety.

Flavors: Dark Chocolate, Leather, Wood

200 °F / 93 °C 0 min, 15 sec 5 g 3 OZ / 100 ML

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7g 150ml Yixing 212F
rinse twice/pause/10/10/15/15/15/20/20/25
i loved this shou. Im surprised that one reviewer said its bland. No, its very flavorful, rich, creamy, wood and dried fruits(dried cherries mostly). the brew is bright red color. very potent, many resteeps for 2 days.

Boiling 0 min, 15 sec 7 g 5 OZ / 150 ML

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This was a very unremarkable Shu. I have been on a ripe Pu kick lately and have experienced some great ones but this one didn’t measure up. It is very one dimensional and bland. Theres nothing exciting, no creaminess, no boldness. Its just deep red liquor with a blah flavor. I will use the rest of my sample to mix with young Sheng’s that I don’t want to alter the taste of.


You may want to let this one ‘breathe’ for about a week with some humidity and use a little more leaf when brewing. I usually go at least one week in the ‘pumidor’ before i would even think about tasting it. wait before you mix it and retry if before you proceed. I have one I got from Mandala and it has aged pretty good.


Don’t give up hope on it yet!


I have had this one for about 3 years and it hasnt changed. I usually use about 3.5 grams but used 4.5 on this most recent session and its still blah. It will mix nice since it won’t impart much flavor, I also used it to season my yixing pot so all is not lost.


Oh my after 3 years it should have changed some, but like you said season the yixing !


I just bought a cake of this and gonna give it another shot because it got great reviews elsewhere. Besides I just had a sample and who knows how it was handled.


I just got into my 2009 one yesterday. It has changed some since I put it up. It is still developing I think and the color has gotten a whole lot darker in the infusion since I got it. Hope the cake is better than the sample.

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