Menghai Tea Factory(from berylleb ebay)

Recent Tasting Notes

This shou looks clean, smells clean, brews a clean deep ruby-red soup with an earthy aroma that is warm and rich. The ripened tea produces the characteristic Menghai ripe cup with no lingering trace of fermentation. Gradually, the prominent earthy/woodsy notes transition into a gentle bittersweet that is simply delightful offering a smooth, thick, slippery mouthfeel and a satisfying lightly sweet aftertaste.

Preparation
200 °F / 93 °C 0 min, 15 sec 7 g 3 OZ / 100 ML

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Preparation
Boiling 0 min, 15 sec 7 g 3 OZ / 100 ML

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I got this one in on an order today. Just don’t tell anyone I added it in.
Most of the time I let them acclimate in the “pumidor” for a week or two before I get into them. As I really like the shou version of this from the same year I said let’s toss it in the Gaiwan and give it a whirl.
I got about 11 grams to start with and a very quick wash to start out.
First brew very light aroma . Some decent color but it still showed its young age. The first cup was very mild with only the lightest notes of grass , slight smokiness and a bit of drying. The mouthfeel was ok but I think the rest let a bit to be desired. This may have happened since I brewed it right away after the wash. I usually tend to let them open up with the moisture for about 10 to 30 mins.
I let it sit, almost an hour and I am back at it.
Now with a little time and 5 second steeps it is coming out a bit. The color hasn’t really darkened. The smokiness has been enhanced a bit. It carries a bit of floral but only a touch. The drying astringency on the middle and back of the tongue more pronounced.
Final notes. Still young. leaf looks nice albeit chopped a bit. Should be better with a little age or time to acclimate to my conditions. I guess if I was sealed in a plastic bag in a box and tossed on a plane and shipped for about 3 weeks I would be a bit bruised and not ready to open up myself.

Flavors: Astringent, Drying, Grass, Smoke

Preparation
205 °F / 96 °C 0 min, 15 sec 11 g 10 OZ / 295 ML

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88

I’ve been sipping on this puerh for a while today – figured it would help me stay awake and give me a chance to drink through a number of steepings. This was sent to me by Boychik a long while ago, but i haven’t had a chance to get to it yet. That’s the other reason i figured i should spend some time with puerh for this month’s overnight.

I generally did about 30 second steeps with this one and with the occasional longer steep. I don’t recall much beyond my initial surprise at the first steep of this. It was incredibly smooth and sweet…i couldn’t place the sweetness but it reminded me of some sort of fruit. On the whole, it was a really enjoyable experience.

boychik

Yay. Sorry you have to work that crazy hours.

Sil

i’m back to only have to do this once a month until january, so it’s not so bad. No more travelling, so this is easy stuff!

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82

A pretty good morning cuppa. Medium body, decent flavor. A bit dry, as in like a dry red wine, with some mouth puckering astringency. Not very earthy, simple and straightforward.

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91

Very smooth and rich. Another great Menghai ripe! Not very complex, but very satisfying.

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91

Thank you Mrmopar for this Puerh Sample I’m backlogging for a reason.
Here is the beginning of the review of this tea, but the rest of the review can be found on my new blog www.teaandincense.com so please take a look!

Any corrections or suggestions, let me know. I’m a rookie! The music is my granddaughter Megan’s that she wrote when she was 16.

I chose this 2010 High Mountain Charm Pu Erh because of soft earthy floral quality, and smoothness. I was looking for the best tea to pair with my trip to the Scottish Games in Estes Park, Colorado.

Pu Erh is a wild tea in my opinion, and there is nothing tame about a Shu! Something about Shu says Men in Kilts, Pipers, Whiskey, Laughter…and friendship all around (at least it says that to me)!
On the ‘Cameron’ side of my family, joking and golf, singing and laughter (always more golf), bagpipes, the fiddle and dancing are who we were. (We still try to live up to the old ways.)
Grandpa Charlie made bathtub beer during prohibition in San Francisco. His Uncles and Great Grandpa Duncan would drink beer and Whiskey. Jack would play the fiddle, Alan the pipes, Duncan told jokes in Gaelic and all sang loudly half the night. My mother (only about 6) would sit hiding under the dining table listening with glee, laughing with them and understanding not a word.

TheTeaFairy

Yay! Bonnie has her new blog!! Oh, I’m such a gropie already, congrats!

Terri HarpLady

I love your blog, Bonnie!

Bonnie

Thank you. For those of you who have blogs, you know how hard it is to take pictures. For instance, the picture of the tea and incense was taken on my BED! I know I need to add recipes and lots of other things but I have time.

Sil

looking forward to checking it out!

Spoonvonstup

Congrats on your blog!!!!!

Ysaurella

congratulation Bonnie ! I’m looking forward to see your recipes

Bonnie

If you never go to my blog but once, please read my whole bio. It tells you who got me to do it in the first place and who did the real work kick starting the whole project and deserves a huge thank you! (Prodding from Steepster’s and this person made me say OK)

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97

tried this tea thursday for the first time. got it in the mail wednesday opened to let it air out. reading up on it this is a super premium pu-erh cake. my merchant helped me out with this one by giving some information on it when i asked about the cost. i was assured of the quality. first aroma like a piece of bark in a woody forest. hit it with 195 water for about 15 seconds and tossed the water out. covered it with the top of the yixing to keep the heat and remaining tea in the pot. let this go for about 45 seconds.hit it with the water again and watched the leaves unfold. gave it 20 second and off we go. this tea brewed darn in the pot. the shu aroma was gone replaced by a hint of apple and cocoa. wow! what was this! took a sip and the fruit and floral hit me. very smooth no hints of bitterness. another one to move towards the top. i ended up with 4 steepings over 2 days with this tea. i will be going for number 5 today. i believe this tea will give about 6 for me , but only because i like a strong cup. now i am off to buy a 2007 version of this one to try and compare the two.

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

I have aired out my mini Tuocha that had a fishy smell before but I had not heard of airing out puerh otherwise. Is that something I should do, and is it only with compressed cakes and not loose puerh? How much air circulation do you let your puerh get? I saw the little baskets at purepuer.com and thought about getting sme of those, or just punching decorative holes through a regular metal tin.

mrmopar

i usually unwrap a cake or toucha the loose pu-erh i set out in a dish for about a day on each one. i did not know about the baskets, now i will have to check them out. as long as the cakes are left in the paper wrapper i think it allows the air in or at least that is how i do mine.

Bonnie

This is the longest and most detailed review you’ve done! Why not continue this in the future…you’ve done such a fantastic job of it! Informative and descriptive! I want some of this (beg, beg!) Apple, really?! Great review!

mrmopar

thanks bonnie i will surely get you a sample out soon.

Bonnie

Don’t worry about it…you’ve already done so much!

mrmopar

got one from a year later too for you to try>ha ha !

Bonnie

Wow! Love that! I won some puerh at the Happy Lucky’s Anniversary tonight. They had Puerh, Guayusa, Oolong and Green tea tastings in a new room built (or opened up and remodeled) that was a jail in the old days.

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88

Thank you mrmopar for this sample Pu-erh tea!

Fall is in the air. Soon (real soon) the tree branches will begin turning color in a way that I never experienced living in Northern California (only sunny or rainy seasons there).
When the wind flutters the golden leaves of the Aspens you can almost hear them sing. And the radiance at this altitude is amazing!
We have funny shaped clouds. (I remember seeing clouds like this flying over the Andes long ago on my way to Peru) Strange shaped discs like the ‘flying saucers’ people seem to see now and then glimmering in the sunlight. I like them. http://youtu.be/vnyqLc8m41A
This is a youtube sample of clouds and here is a photo I took at Tahoe (I think it looks like a monster…it lasted all day without moving!) http://flic.kr/p/cVLomU
If I were telling tall tales I would make up a story about Angels skipping stones in the sky.

I was drinking this Pu-erh today, and at one point in the sipping, there was a flavor that reminded me of sprouts from the days when sprouts were all the rage in salads and whole grain sandwiches. Organic green bushy bundles like moss. I like watching moss on rocks in a stream…watching water pass over it…pulling at the fronds like wisps of hair.

Pu-erh is especially comforting in the Fall and Winter months. The organic smell and feel of it makes me wish I could be at the tea farm surrounded with lots of bark and furry scent.

I steeped this Pu-er 30 seconds each steep and the liquor was honey brown only on the first steep, then became dark coffee brown on later steepings.
Oh do I love to push my nose into the Gaiwan and smell the wet leaves! (It makes me happy!)
First the leaves were like steaming warm toast! Later, the wet leaves were sourdough baked bread and last an almost cocoa baked bread.

I’ve never likened a tea to drinking wet hot towels but…hum…this is what came to mind. The flavor was barely savory and later on a lightbulb went off in my head and I said, “Alfalfa sprouts!” (Which is where all the previous blubberings came from about moss and all).

The second steeping was pure satin, very smooth and sweet. I couldn’t figure out what the fruity flavor was and sat for a time sipping and rolling the tea around in my mouth.
Burgundy black cherry with a peppery finish. That’s what I got.

My last steeping was smooth, sweet with a dryness on the top of my tongue which wasn’t present previously.
The flavor of the tea was like an unsalted water cracker. Really.
No earthiness at this point. Just a bit savory.

There’s rain in the forecast.
Cooking with tea is fun! Here’s what I did with this Pu-erh…
For dinner I made a 5 Spice chicken with some of this Pu-erh and Tamari Soy Sauce (I sprinkled a little extra ginger and Ponzu on also… and baked it in the oven slowly for an hour. Meanwhile…I made some curried veggies. I steamed rice with chicken broth and a little Pu-erh, added a few smoked peppercorns and a little butter. All three dishes were perfect.
Sweet Spicy Chicken, Curried hot Veggies, Creamy, Buttery Rice (not sticky)just perfectly fluffy and rich.

Another lovely Pu from mrmopar…thank you!

mrmopar

i love tamari ponzu and ginger. i just did black bean chicken yesterday to go with my smooth as jade mengai pu-erh! you got to send me your 5 spice recipe for this! glad you are enjoying the tea will send you some more soon!

Bonnie

Uh, I just made it up. I’ll have to remember exactly what I did.

chadao

“Angels skipping stones in the sky.” What a potent, charming vision Bonnie!

mrmopar

ha! i just create also when i cook i have a cupboard with as many spices as i have teas( well almost). i am notorious for just creating some thing out of the blue.i really want to try a tea smoked chicken on the grill soon.

Bonnie

I have tons of herbs and spices too. My town has two spice shops (Savory Spice Shop…look it up…was on Food Network)
is fabulous and the other is Town Spice Shop. Back in San Jose,CA there were NO spice shops, just grocery stores.

Bonnie

Alex, you know what I mean because you’ve seen the flat pebble clouds we have at this altitude. Like when you skip stones across a pond.

Autumn Hearth

Lovely images (with your words) and the photo reminds me of a much more elegant version of the dog dragon from The Neverending Story!

HyBr1d

Ahhh, Peru :) A couple of years back, I went on a trip with my family to Peru! What did you see? We started with the Amazon, it was amazing! I remember the boat ride… And the abrupt transition to the muddy brown water that is the Amazon!( some would say mineral rich instead of muddy) Lol and the open rafter lodgings complete with single beds covered by mosquito netting, which was a bit intimidating. Also the misfortune of scratching some part of my body that had deet on it, and proceeding to rub my eyes…that was a very uncomfortable half hour or so :(
Seeing a baby anaconda “kept” as a pet, along with a baby sloth! Omg I love sloths! They are so ugly, they are cute in a weird sort of way! I got to hold it too, so funny how it’s arms and feet would move around in slow motion! I used to chase lizards and snakes as a kid, and was lucky to spot a poison dart frog at night, to the surprise of our guide! It was a blast.

From there we went to Machu Pichu, which is absolutely stunning! The altitude took some getting used to, but it was worth it. To be honest, I had a harder time in Cusco, which I believe is around 10 or 11k in elevation, as opposed to the 7k or so of MP. Lol and yes, I know what guinea pig tastes like…My sister wouldnt have any part of that though, reminded her of a pet guinea pig she had when she was younger!

How were your travels? What did you see, where did you go? Oh, and my best friend, who used to live down the street from me, lives in Tahoe! Such a beautiful place!

Ok ive officially been awake too long and am beginning to ramble :) Time for some sleep! Thank you for your always very descriptive tasting note, Bonnie :)

TheTeaFairy

What a nice review! fall is also setting in here, the days are still hot, but the nights are cooler…I also live at high altitude in the Laurentians and our color fest is about to begin! But I’ve never seen funny clouds like yours…they do look like flying saucers:-)

Bonnie

HyBr1d I was at my Aunt and Uncle’s home at Christmas (Summertime there) outside of Lima years ago. They were Linguists and lived for most of their lives in Lima and the jungle beginning around 1940 (my Uncle is 92 and writing his memoirs). My girl cousins and I went to Huaraz in the State of Ancash were American tourists don’t usually go. 15,000 up by bus in 1 day, and mountain peaks above us! The men would walk past me “Ay Dios Mio!” and look me up and down at 5’9" imagining how much work I could do planting potato and alfalfa for the cooey (which I also ate). (Cooey is guinea pig). I had many great adventures involving guns and tanks and robbers and curfews and bombs at my Uncles office and things like that. I was there a month. Ah, Peru.
Glad you had a wonderful time!!!

HyBr1d

That’s very interesting! Yes, I know a bit about Lima, it was where we started and ended our Peruvian trip :) I think that we were in Lima for about 3 or 4 days total…not exactly sure. I remember the mall that overlooks the pacific, while it may be a bit touristy, it was fun! Good for your Aunt and Uncle :) they have some amazing longevity, and I’m am sure are very interesting people to stay with! I had a great time, and hope to go back to the amazon at some point in my life! After Peru, we went to Ecuador. From there, we went to the Galapagos islands for about a week. That was much more fun for my mom and sister, I had fun too, but there is just something about the rainforest that makes me feel content… Keep up the great stories!

Bonnie

Thanks and keep traveling. I hope I can travel with my granddaughters. My next small jaunt is an hour away to the Highland games in Estes Park at 7000ft it’s the biggest in the U.S. and I was able to get my condo for a night. Should be fun to hear the Tattoo of pipers ring through the Rocky Mountains!

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92

Another session with this one yixing style. Even richer a small touch of bitter quickly followed by the sweetness this pu gives. A top Menghai tea well worth the price for a pu lover. This tea keeps aging gracefully

Preparation
Boiling 0 min, 30 sec
Bonnie

Very nice! Hi buddy!

mrmopar

hey how are you? looking forward to your tasting notes….as always. you have the best notes!

Bonnie

I want a ride in your car!

tperez

…!!! And the award for “Longest Name on a Pu’erh” goes to !!!…
Haha, sounds very good :)

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92

good tea with a very good cha. very smooth to be a 2010 cake earthy and floral notes. also good for multiple infusions.

Preparation
200 °F / 93 °C 1 min, 0 sec

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