Menghai Tea FactoryEdit Company
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Recent Tasting Notes
Another tea recognized as a star in the Dayi shu lineup. This one is an appealing blend produced since 2005. For my taste preferences, this one lives up to the high expectations. Tight tea buds with golden tips are found throughout the cake. The leaf yields a bright, ruby red tea liquor with a sweet and bready aroma coming from the wet leaves. The taste is smooth, sweet and flavorful with a caramel overtone. I should note that I found this to be more of a low level sweetness which is fine with me. Rich and creamy with no bitterness and no unpleasant scent or taste. Lingering aftertaste. I quite enjoy this tea. Good longevity – I took it through two rinses and eight flavorful infusions before moving on to a sheng. There was pleasure to be had throughout the entire session.
Dayi knows shu puer and they usually do it very well. This tea is one of the staples in my shu tea cabinet -smooth, powerful and enduring. A distinctive, quality Dayi product. Always reliable and it is a fantastic everyday shu! Produced in small 150 gram cakes and very affordable. Rather complex flavor profile – wood, honey, vanilla, nuts, cream. I brew it heavy; it yields a syrupy cup; it lasts all day through many resteeps.
I believe the sample I have is from 2008
This is actually the first shu I have been able to drink all the way through.
I used 5 grams and did two 30 sec rinses.
I had some great advice to not inhale before I tasted. So I put this in a travel type mug so I couldn’t smell it at first. Lol It worked for me! I was surprised at how much I enjoyed the taste. I tasted some mineral and lots of sweetness. Left an aftertaste of both
After several steeps the aroma was so much better. This 5 grams lasted me two days! Since it just kept giving I decided to steep and put in a mason jar to cool down and have it iced I enjoyed also. Some honey notes came out as it chilled.
I am a big fan of sheng. And I just maybe starting on the shu journey :)
Flavors: Honey, Mineral
So, this is my first shou.. It’s super dark when brewed and has a smoky/mushroom flavor on the first few steeps, which gets sweeter as the session progresses. I got to try out my new gaiwan and take shou shots out of my tiny cups :P
Steeped very short for five steeps then extended slowly – I didn’t record the times, so I’m not sure. Overall, very nice shou and I’ll be able to get another session out of my sample :D
Flavors: Mushrooms, Smoke, Sweet
Dark, rich, thick, smooth and creamy. The creaminess is light, not as heavy as the canned coconut milk I used last night in my curry, and hangs around my soft palate. There’s also some sustained throat feel. The immediate flavors I get after sipping morph over the course of my entire session, later I am getting more moss and dried (uncooked) ramen noddles after the 6th steeping…whereas first I was getting more of a standard ripe (light woodiness) with a heavy mouth feel.
Additional brewing parameters: 7g leaf, 2 rinses, steepings 1-4: 10-20 seconds each, 5-7: 30 seconds each, 8-9: 40 seconds-1 minute.
Picked up a cake at Angelina’s teas because Mandala was all out and I did not want to the dish over large amount that JK has it for…James over at TeaTB also reviewed this tea (he got from Mandala): http://teadb.org/2009-menghai-ziyun/
Maybe this tea could have more smoke or herbaceousness. Perhaps it was..too smooth? https://www.youtube.com/watch?v=3LOMtD95Yq4
Flavors: Creamy, Moss
Dark brown liquor that smells and tastes of malt were persistent throughout the entire session. A nasty body feeling and a simple, straight forward flavor profile make me not a huge fan of this shou.
Initial aroma is of currants and deathly, almost rotting, sweetness. The liquor is dark as soon as the water hits the leaf, probably because of the tight compression in the cake —more smaller particles in the brew. There is a light bitterness, which gives away to a malt and slight roast nut flavor in the first 4-5 steepings (5-15 secs each). As the session matures, and I drink more, I start to feel a light headedness and then a slight headache. The malt flavor hangs around with a general corn-syrupy sweetness later (steepings 6-10, 30 secs-1 min).
No chi or energy noted in my body after or during the session. Headache hangs around for a while after though.
Purchased at New Century Tea Gallery in Seattle.
Additional brewing parameters: Two rinses. 100ml gaiwan, 6g leaf.
Flavors: Malt, Roasted nuts
This is a very tasty ripe puerh. It has almost all the hallmarks of a Dayi save one. Neither the seal or the inner ticket glow green under the black light. I am wondering if Dragon Tea House has sold me a fake? Taste wise I rate this quite highly. However I still wonder, could it be a fake. I thought by 2011 all pricy Dayi bings glowed green under the blacklight. If anyone has this tea and tested it under the black light please let me know.
I brewed this six times in a 170ml Yixing Teapot with 9.5g leaf and boiling water. I steeped it for 10 sec, 10 sec, 15 sec, 20 sec, 30 sec, and 1 min. This tea was far from finished. I am sure I could have gotten at least six more steeps out of it but I had had enough caffeine.
Flavors: Earth, Sweet
Breaking this out after storing a few years. Time to see if the “hype” is up to par.
Double wrapper as stated in the vendor description, phase one pass.
Got 10 grams , easy gaiwan brewing for this one.
Leaf looks a bit “chopped” not the full leaf teas that I have drank lately.
Gave a quick rinse to wake things up. Quick steeps of about 5 seconds each. Poured into my 10 oz. mug. Nice color to be as young as it is.
Still a bit strong, a fair bit of smoke in it. Nice hit of tobacco and camphor. Gives a bit of a tongue buzz to it.
Still “burly” and young but quite a bit more stout and powerful than most other Dayi products of this age . Not for the faint of heart but for those punch me in the chops type of tea. Some light fruit notes and a touch of an in between bitter to sweet note.
Flavors: Bitter, Camphor, Smoke, Sweet, Tobacco
The first steep, are also called to wake tea, after the injection of water, about 90 seconds, the tea soaked, Pour out the water, start the real begining.
The second steep, after the injection of water about 3 seconds(because I do not like the fermentation flavor, so brewing time is very short), Pour out the tea water,the soup has gold amer hue,and it has a hint of sweetness and a hint of fermented flavor. but sweet clear after tea swallow, throat very comfortable, there was a sweet taste in the mouth.
The third steep, after the injection of water about 5 seconds, Pour out the tea water,soup color is still red bright and transparent,the fermentation flavor is not obvious, but Huigan is still Obvious, tea flavor is very thick, mouth and throat have a sweet feeling, very comfortable.
The fourth steep, after the injection of water about 30 seconds, Pour out the tea water.May this time tea water is not boiling water, a low temperature, the liquid color declined a lot. But it is a pure sweet taste,it is what I like.
The fifth steep,the sixth steep……
soup color is more and more light, the taste is more and more light… ..
Breaking this one out for tonight. Comparing with a “sample” from finepuerh. A good seller from Malaysia with seemingly good storage.
I got 10 grams off the cake (sorry grand-daughter I will get you another) into the “new” yixing I was gifted with from a great teafriend.
I gave a quick rinse and started brewing. This is a bit textured and complex. Notes are smoky, tannic, camphor,bitter and a touch salty. It has a nice full feeling in the mouth. A bit of sweetness rolls around the back of the tongue.
I am for sure a fan of Bada and Menghai mountain teas but I think my love of Mengsong is coming along. I have had some good Mengsong teas lately and am trying to expand into new territory. A nice golden hue on this one. It may be a bit too “smoky” for some but I think it has developed nicely. I look forward to trying this a bit down the road.
Merry Christmas everyone!
Flavors: Bitter, Camphor, Salt, Smoke, Tannic
I am having another nice session with this tea this afternoon. It’s supposed to be a bit on the higher end scale for Dayi – the cake is $56 at Dragon Tea House. This is definitely a smooth and creamy tea. It has nice notes of chocolate, caramel and has a pretty mellow energy. A little tobacco present in the finish right now. Tasty stuff but I am not thinking I will buy an entire cake.
I am back in San Francisco after a punishing hike in the East Bay hills that was pretty steep. Glad to be sitting on my bum now drinking tea!
So this was a sample I got from Dragon Tea House. My tea spending is definitely slowing down and it will probably slow down even further soon as my unemployment is set to expire next month… :(
This tea has a good reputation and I have really been enjoying my small sample. The full cake size of this is $56 on the Dragon Tea House website, which isn’t a bad price for an entire cake.
This tea doesn’t have much fermentation flavor, which is nice for a ripe puerh this young. After a quick rinse, my first steep was very light. After that I did several subsequent steeps around the 30 second mark. They were velvety and creamy. This has some nice chocolate notes and coffee notes but without any bitterness. It leaves you with a refreshing mouth feel that lingers after you’ve consumed the tea.
It might be a bit overpriced/overhyped but I found it very tasty. Really good as an after dinner experience and soothing.
Huh, well this is an interesting tea. I’ve never had a bitter shou before, but there is definitely a good deal of bitterness here. Not astringency but more like a coffee-esque bitterness. Not quite as pleasant though. I tasted and then tossed the first two steeps (after 2 rinses) and by the third it was much more palatable. But not particularly special. Overall pretty weak bodied for a pu-erh and quite bland.
Happy to try it, but I’m glad it was a free sample.
Ugh. How many times is it going to take to save this note?
This is a tasty little shou – quite balanced and smooth with no astringency or fermentation smells or tastes. Typical of most Dayi products, it is composed of pieces and stems but there are several goldens to be found reflective of the raw material’s quality. Dark red tea soup. Flavor profile offers touches of honey, malt, chocolate and nuts blended together. The rich taste of the tea spreads throughout the mouth and leaves a nice aftertaste. Very good choice for an everyday ripe tea.