Menghai Tea Factory

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Recent Tasting Notes

I just updated this one after some research. It has older tea leaf in this cake. Stored as MaoCha and then they were pressed into cakes.

I pulled 9 grams off the cake to start with and gave a 5 second rinse. There is color in the rinse that would support the older material.
I started steeping at 5 second increments. The color on th e brews is a nice golden. The aroma has the camphor humid type note to it. This is confirmed upon drinking the tea. You can taste the humidity and the camphor notes along with some mineral in there. The leaf was pretty tightly pressed and there is some bitterness in there as well. This thing is very similar in profile to EoT’s Baotang. It has good storage without being too wet. It gives some tongue tingle and it exudes mintiness breathing it in and out for a minute or so. This thing feels almost like a supercharged ‘7542’ hits all the good notes for me.
This was loads better than the Menghai ’Old Tree Round" I had a while back. Maybe Menghai is something that can be drank without a 5 year or so aging process. I have a couple of more in this same style production to try as well from Menghai.

Flavors: Camphor, Mineral, Mint

Preparation
205 °F / 96 °C 0 min, 15 sec 9 g 200 OZ / 5914 ML
AllanK

There are something like four versions of this in the catalog.

tea123

I like the comparison to the EoT tea, although I’ve not tried it. It shows you have pinned it down to something specific.

mrmopar

@tea123 it is very close. I think an initial tasting would be close. The Baotang has a touch more depth to it.

Cwyn

It’s a yearly series? Tried your 2011? It’s smoky and chop but not the worst I’ve had.

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65

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

Preparation
200 °F / 93 °C 3 min, 0 sec 5 g 12 OZ / 354 ML

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92

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

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 3 OZ / 100 ML

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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.

Preparation
205 °F / 96 °C 0 min, 15 sec 8 g 120 OZ / 3548 ML

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86

A bread and butter Dayi ripe. Solid little plantation cake that you can’t go wrong with.

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85

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

Preparation
Boiling 8 g 3 OZ / 100 ML

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78

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

Preparation
Boiling

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Drank the rest of mine today from the mystery group buy:
https://www.instagram.com/p/BHIZkmSgWzY/ & https://www.instagram.com/p/BHIbAiKAIxq/

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

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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.

https://www.instagram.com/p/BGuuBh6DR7m/
Thank you for sharing this mrmopar!
(Not sure if this is the correct year/tea but am putting review here anyway).

Preparation
205 °F / 96 °C
mrmopar

Yep you nailed the year. Correct, glad you liked it. :)

caile

haha, that’s good – there are so many different listings and years for some teas! :) I loved it – thanks! :))

mrmopar

Keep that wishlist current.

caile

I’ll have get on that :)

mrmopar

Yes please do :)

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87

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

Preparation
Boiling 10 g 5 OZ / 150 ML

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86

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

Preparation
Boiling 4 g 2 OZ / 50 ML

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85

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

Preparation
200 °F / 93 °C 0 min, 15 sec 10 g 3 OZ / 100 ML

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95

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

Preparation
Boiling 13 g 5 OZ / 150 ML
awilsondc

Hmmmm, I didn’t know they did an ‘08 batch. I thought it went ’05, ’07, ’10 before they started producing it yearly. The wrapper matches the ’07 style. I see he has the ’05 listed on his store which I thought was all but gone forever. Makes me a little bit leary… $267 for a 250g cake is pretty steep though but I’ve heard legends about that ’05!

AllanK

It’s real all right. Had the Dayi security features and was wrapped right. They made an 08 batch all right.

Liquid Proust

A tong of this would be $$$$

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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.

Preparation
205 °F / 96 °C 0 min, 15 sec 10 g 4 OZ / 130 ML

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91

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

Preparation
Boiling 8 g 4 OZ / 120 ML

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85

Having another go at this tea. Very enjoyable the second time around too! I was reading through mrmopar’s review and am really picking up on the scotch notes. It’s odd to say it, but it really does have a scotch taste to it. Overall very enjoyable.

Flavors: Autumn Leaf Pile, Compost, Dirt, Scotch

mrmopar

Yep its in there for sure.

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85

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

Preparation
195 °F / 90 °C 0 min, 15 sec 5 g 5 OZ / 147 ML

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75

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.

Preparation
Boiling 3 min, 0 sec 4 g 12 OZ / 354 ML

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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).

Preparation
205 °F / 96 °C 0 min, 15 sec 11 g 4 OZ / 120 ML

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80

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!

Rasseru

This has happened to me too. weird. Also my notes for a sheng from the olympics is just ‘pleasantly sour, a bit shengy but different tasting’

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