Menghai Tea FactoryEdit Company
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Recent Tasting Notes
Purchased at Uwajimaya Market in Seattle, also sold through Tienxi’s website.
This is my first experience with aged pu’erh tea. I prepared it Western style in a mug infuser – 3 minutes and 200 degrees.
It’s everything I was told to expect: it smelled like fresh turned dirt or flower-bed manure (but without bacterial odor) and fresh cedar mulch. The body of the tea was smooth and somewhat sweet with low astringency. I don’t have much to compare it to, so I’ll be back after a few more samples.
Flavors: Cedar, Dirt, Malt, Wet Wood
It’s a nice and smooth shou.
The soup has some thickness that is not very dense but really nice and sort of a bit oily, it sort of just melts in your mouth.
The taste isn’t that complex nor that heavy, it tastes a bit like shou puer does but nothing special in a sense. But i really like it, it has a nice smoothness and a lovely sort of mellow oily thicknes.
It reminds me of a nice walk among birches on a clear but mild day with the sun shining and heating up the skin in the late spring.
Flavors: Earth, Peat, Wood
Thanks LP for sending this out as part of a puer taster.
I drank this over a 3 day session and to my amusement the densely packed leaves remained a solid chunk until I finally poked them apart before the penultimate steeping. I found the tea very smooth and mellow. The main flavor was woodsey loamy forest taste with a pretty heavy note of decay and mushroom. I occasionally ride a bike on a path that goes near a waste treatment plant and the aroma of these wet leaves reminded me of the cloying rich scent of trash. As terrible as that might sound, I did enjoy this and would probably drink it again, but I’m not sure I’d go out of my way to seek it.
This is a strong and bitter sheng. There was a pronounced bitterness throughout the first eight steepings. Somewhere around the ninth steeping it began to transform into something sweeter. Not sure that I would go as far as to say apricots on this one but it definitely smoothed out and became sweeter. This is probably a good tea to age. But it will have to be dry stored because I have no more room in my pumidor, unless I remove something that is.
I steeped this twelve times in a 100ml Ru Kiln teapot with 8.2g leaf and boiling water. I gave it a 10 second rinse. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, 1 min, 1.5 min, and 2 min.
Flavors: Bitter, Smooth, Sweet
Alright, well here we go, this is my first pu’erh review, so here goes.
The tea brews up a nice deep reddish orange, and at first, tastes quite fishy, fruity, like tangerine orange, woody with some mint in what, at first, seems like a rather thin soup. Well not thin, but not thick either, there’s hints of chocolate as well.
Later, it’s darker and thicker, not fishy, but with molasses, lots of orange notes, no more mint, minimal wood, but there’s a bit of sweet earth, it’s quite delicious once the fishiness has faded out.
Flavors: Chocolate, Fishy, Fruity, Mint, Molasses, Orange, Wood
Honestly, I think the 2014 version is better because it’s more upfront in its boldness while they has more of a smooth nature to it’s taste. The texture is thinner as well. While this taste quite nice and the color of it is wonderful, showing a slight red hue coming about, I find it to be a bit more complex for my taste as I am not too much into shou as I am sheng.
Interestingly enough, almost everyone has guessed the 2015 (super fake), 2010, and 2007 incorrectly :)
It’s been fun talking to people as they have been trying these three out; it also helps them find out if they like a BS $10 cake labeled GNWL.
Bought from, now sold out: https://world.taobao.com/item/527814873990.htm?fromSite=main
Wet leaf smells like old wood and earth.
Brews dark brown quickly.
Tastes rich and sweet. Hard to describe taste – maybe some dry cocoa, wood and sweet dates. Lingering mouthwatering taste in mouth. Very nice.
Thank you for sharing this mrmopar!
(Not sure if this is the correct year/tea but am putting review here anyway).
Have this tea now from two sources. This one is from Berylleb King Tea and it is quite good. I really don’t remember how much I liked the other. Have to dig it out for a taste comparison on the different storage. This one was thick with fermentation flavor but that flavor was not unpleasant or fishy. It was sweet from the beginning with little bitterness. I do hope this ages into something nice.
I steeped this twelve times in a 150ml gaiwan with 10.2g leaf and boiling water. I gave it a 10 second rinse. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, 1 min, 1.5 min, and 2 min. The leaves weren’t done but I had had enough tea.
Flavors: Earth, Sweet
This started out as a bittersweet shou. There was a fair amount of fermentation flavor, noticeable into the fourth or fifth steep. The bitterness lasted about two steeps. What was left afterward was a mildly sweet ripe puerh. This is a good quality Dayi brick and tastes like it.
I steeped this eight times in a 50ml gaiwan with 4.2g leaf and boiling water. I gave it a 10 second rinse. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, and 30 sec. It would have gone quite a few more steeps but it is late and this is too much caffeine already.
Flavors: Dark Bittersweet, Earth, Sweet
From a first try this tea seemed too much bitter, astringent and smoky/tobacco for me. After I shorten the brewing time, those flavors bacame more pleasing and balanced . The liquor came in a light brown color with a thick body. Its spicy, sweet honey aftertaste and light floral aroma lasted well in my throat for a long time.
Flavors: Bitter, Brown Sugar, Honey, Pepper, Thick, Tobacco
Picked this up recently from King Tea on Aliexpress. It is quite good. It had a fair amount of fermentation flavor left. It was noticeable for the first four steeps or so. It was bittersweet at the start. It slowly evolved into something sweet. I think you could call it creamy and their were some notes of chocolate in there. This is a high quality long lasting shou. I gave this fourteen steeps which is longer than a lot of shou will go. Most shou is made from lower quality leaves than this is. Once I started this I knew I would be resteeping the hell out of it. This was somewhat expensive even though King Tea has it for noticeably less than EBay has it, cheaper by about $35 or so. It is real. I checked for the hologram that Dayis all have starting about this time in 2008 and it glowed green, both the outer seal and inner ticket or neifei glowed green. Taste wise it seems high quality too. The initial fermentation taste was not unpleasant or fishy in nature to my taste buds. This is definitely a ripe worth buying if King Tea is still selling it. He had discontinued it before my purchase but when I asked him about it he brought it back. It is noticeably cheaper than the 2007 version that goes for around $115 on King Tea. You may be able to find this cheaper on Taobao but this is one of the few Dayi ripe teas that you are risking getting a fake at. Most ripe is not valuable enough to fake. This one is. This was the best ripe I have had in quite a while. As to qi I can’t say I noticed much, maybe a little. Ripe rarely has any qi. The processing of the ripe tea tends to remove the qi from it.
I steeped this tea fourteen times in a 150ml gaiwan with 13g leaf and boiling water. I gave it a 10 second rinse and a 10 minute rest. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec,15 sec, 20 sec, 25 sec, 30 sec, 45 sec, 1 min, 1.5 min, 2 min, 2.5 min, and 3 min. I’d say I could get another three or four steeps out of the leaves at least if I wanted to continue but fourteen steeps is enough caffeine for one day.
Flavors: Chocolate, Creamy, Dark Bittersweet, Earth, Sweet
Classic shu production from Menghai Dayi and it is viewed as one of Dayi’s “lighter fermentation” cakes. Many golden buds and tips spotted on the outside of the cake. Smelling the dry cake, there is a pleasant enough aroma and no signs of smoke or fermentation. Dark burgundy tea soup with a clean enticing aroma. First sip is smooth and mellow. Not a great deal of depth or complexity in the taste profile (primarily creaminess, sweet wood and earthiness) but the cup is wonderfully smooth and mellow and offers great comfort and warmth and offers a nice finish. This is batch 701, the first batch produced in 2007.
This is an excellent tea. It is about as good as young Shou gets. It had a fair amount of fermentation flavor for the first four or five steeps. After that it was gone. There was very little bitterness in this tea. I noticed a little in the third steep but not in the first two, interestingly enough. It transformed into a nice steet ripe puerh. There were some notes of chocolate in there. I think you could even say it developed a bit of a fruity taste in later steeps. This is definitely a good one to age. In ten years I can only imagine what this will taste like. It’s really good now.
I steeped this twelve times in a 120ml gaiwan with 8.4g leaf and boiling water. I gave it a 10 second rinse. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, 1 min, 1.5 min, and 2 min. I think I could have gotten another four or five steeps out of this one if I wanted to continue.
Flavors: Bitter, Chocolate, Earth, Sweet
Wonderful ripe puerh. Very smooth with a nice finish. There is a great complexity of woody and earthy flavors. It is almost like walking through an autumnal forest with a variety of leaves on the ground. You get that multitude of smells all at once. It is the same way with this tea. There are all these woodsy flavors coming together at once. Very pleasant.
Flavors: Compost, Dirt, Wood
This is my everyday shu recently. I obtained it from Yunnan Sourcing’s US site. Typically I brew it as I am today, with a basket infuser and a 12-ounce mug. Today I grabbed a chip that happened to be about 4 gm, put it in the infuser, and doused it in boiling water to cover while mashing with the handle of the puer knife to loosen it up. Then I poured off the rinse and left the infuser in the heated, covered, empty mug for a few minutes to steam. The first steep was about 3 minutes, and if experience is any guide I’ll do a couple of more with this leaf at 4-5 min.
As with most shu I drink, I don’t get a wild variety of flavors. There is a sort of generic woody taste, a little sweet, a little of some kind of fruit. At its best there can be a sort of ethereal mouthfeel.
A decent cheap everyday shou. Picked this one apart and let it sit in a clay jar airing out for a month. Since I was drinking this in place of my usual early AM black tea, I wanted a thick and soupy brew. 11 grams in 120 ml shibo resulted in a thick liquor which was deep in both flavor and texture but also quite smooth and mellow. There is a deep sweetness backed up by a touch of light bitterness. Decent mouthfeel with an appealing lingering aftertaste. Turns out this was a very cost effective purchase – 250g brick purchased in March 2014 for $14 (less than $.06 per gram).
Here’s Hoping Traveling Teabox – Round #5 – Tea #33
I think I lost my ability to pick out specific pu-erh flavors. The pu-erh I’ve tried recently has just tasted like PU-ERH to me. Maybe I’m not using as many leaves as I normally would. I’m just finding them okay because they don’t have the depth of flavor I like in pu-erh, but then if it’s too dark it seems like I wouldn’t be able to pick apart specific flavor notes. Maybe I’ll try an old favorite pu-erh soon and see if there is a difference. All three steeps had similar flavor. Useless tasting note, sorry!
Clean and smooth with a bit of maltiness and a slight hint of pleasant bitterness in the background. Found the sweet woodiness which I tend to enjoy in my shu. This Dayi production is not as sweet as some ripe teas I have had recently but I very much enjoyed this tea session. Decent longevity for a shu – I took it through eight infusions and each cup had robust flavor. Those fearing strong “wo dui” will be glad to know this has little to none. This one is an easy drinker.