Menghai Tea Factory
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Recent Tasting Notes
I purchased this tuo from Yunnan Sourcing and I am tasting it 4 years later than the previous reviewer. This tuo is what I have been looking for in a sheng, smoky and tasting like it came out of an aged wooden cask. I packed the Yixing with this one. Liquor looks like a warmed brandy, a hot toddy. Smells spicy and like old oak. Two rinses.
This is the sort of sheng that separates the men from the boys and women from the girls. Think poker lounge and fine cigars, in fact I lit up a cigar and this tea cuts right through. Lingers on the palate smoking up your tongue. Short steeps and yes it is still bitter if you steep too long, I am at ten steeps now, and still not past 20 seconds but then I packed the pot full so it will likely go on. The tea is not your floral,orchid, write home to mother tea. This is deal the cards or you’re out.
Still only 9 years in for age on this. I am not sure my own storage will do anything to improve this further. It would need a careful humidity, the nest shaped tuo isn’t too difficult to pry apart as it would have been a few years ago. The leaves are whole if you can be careful and digging around I found several 1 bud/1 leaf sets, green after a few steeps with orange around the edges, just what I want to see. However, this is one of those tuos probably meant for like Tibet or wherever, it is not subtle by any stretch. Not sour, but it is a man’s and strong woman’s tea. Cowboy hat and britches, people. Just what I have been looking for.
Flavors: Spices, Tobacco, Whiskey, Wood
I bought this tea several years ago and was not impressed. Not realizing that I had already tried it, I bought another tuocha and was thoroughly impressed the second time around! Prepared in a gaiwan, the first 3 steepings were rich and creamy, dark with notes of coca and molasses. The following few steepings opened up with the sweetness spreading out and hints of floral earthiness coming out. The tea leaves to not steep very many times, but this is a great tea.
This variety is often touted as one of the best ripe pu-erh’s out there, but I must say it did not live up to the hype. That’s not to say this tea is not good, in fact it is very good, but not the best. I have had 5-10 variteies that I enjoy more, but the Golden Needle White Lotus is indeed an excellent tea. For me it’s lacking in complexity. The tea liquor is smooth and sweet and goes down with almost no effort or resistence. The taste is slightly malty, sweet, with very little earthy taste. Again, there is very little complexity which was disappointing, but this is still a top notch Dayi tea. At the price though… I’m not sure I’ll be buying another cake. I’ll just ration out the one I have now. :)
Absolutely no “funk” smell or taste that you get with a lot of Shu. Super clean and smooth. There’s a bit of a nice roast of meat that’s been cooked on the grill in the scent of wet leaves.
Initially I got some vanilla upfront but that goes away very quickly. Mostly getting wood and light smoke. I kind of want to say a sort of wool sort of flavor as well, and maybe a slight touch of watered down coffee.
Pretty solid shu, but nothing spectacular in the depth of flavor. Maybe age will bring out some more of the vanilla and maybe some sweetness.
Flavors: Meat, Smoke, Vanilla, Wood
last night i took my newly seasoned Yixing and made it. it was nice but i think my Yixing is absorbing too much flavor. it was bold smooth and flat… On one hand, it left me disappointed, on the other – if i won’t make any tea in this Yixing it will never be useful.
Last night I ran several pots of hot water through my new yixing teapot. Then I used a cheap shu to brew a pot and let it set and steep to help season it before pouring it out. I chose this 2010 Menghai Dayi today for my first session. I like the rich cedar and spice of this one with underlying leather notes. I imagine this early in the life of this pot I am imagining it but the flavors do seem more pronounced. Good start.
I know next to nothing about Yixing. I’ll do a formal review after spending some time with it. This is a very inexpensive machine molded pot. I am OK with that. It has what appears to be hand added graphics lightly etched on the sides. This one will hold about 10 oz and looks much larger than I expected and is quite heavy for its size. I have never used or even held a pricey Yixing so I can’t compare. I am sure the experts could easily tell. What I know is, the pot was hot and the handle stayed cool. it pours well without making a mess and only a small amount of leaf passed in to my cup. I couldn’t be more pleased at this time.
This is an excellent tea. I ordered mine from tuocha. It brews a nice golden color, all the way through several infusions. The flavor is smooth, with little astringency. Some fruity notes come in at the later infusions. It’s flavor is simple but quite nice, and I enjoyed drinking something with a little age to it. I would highly recommend trying this cake if you want to get some idea about what aging will do to a pu erh, and you don’t have tons of money to spend.
Continuing on with this again today. The sample I have is formed in approx 1 inch squares that are easy to separate but the leaf itself is very densely packed. I thought it might take a few extra seconds to get this going again from yesterday. I was wrong. I almost got it too dark at 30 seconds. Just a hint of roughness late in the sip but that is because I should have gone half the steep time. Still very easy to drink. This is a good one.
I am not entirely sure I am reviewing this in the correct place. This was given to me and mine has “Love of Dayi” on the bag in addition to 2010 Menghai Brick.
I love little brickettes and touchas. I don’t have to figure out how much to use. This one is quite solid. Even after steeping for 45 seconds. I’ll be spending a lot of time with it tomorrow. After steeping the aroma is kind of 4-H barn. But the taste is really nice. It is horse tack and cedar. Smooth as silk. There are no rough edges that need tamed here. Very easy to sip of chug if you are so inclined. Kind of sweet. Me and my Splenda monkey like that. A very enjoyable pu’erh.
I use a tea needle pry the TAETEA V93 ripe puerh tea, can see the tea cord clearly.The cake surface is luster,compact and fat.
The first time,wash out of the water within 5 seconds.After that,I began to drink.
Put the tea into a cup, Waiting for the tea water temperature slightly lower, Drink the whole cup of tea, First maneuver around in the mouth, then slowly swallow.
Tea calm, without any smell, send out the heavy sense of time. The tea access to the mouth smoothly, then the teeth have a fragrance to spread, stomach comfortably warm.the taste is rich and full with a pleasant, slightly sweet aftertaste.
The secont ,Third times,…… The tea is getting stronger, more mellow taste.
The TAETEA V93 ripe puerh tea is resistant to brew. Brewing tea eight or nine times, tea just turn pale.
This is a sample Bonnie sent me a while ago from Mandala Tea. I already had notes written down but decided to try what I had left in the sample.
Dry – Faint earthy notes and some sweetness.
Wet – Thick, earthy and sweet with some faint forest floor scent.
Liquor – Bronze to Brown (depending on steep time).
3 second rinse, followed by 5 second rest
1st 15secs – Sweet, thick and bread-like? texture, mellow earthy notes up front. As it goes down, it is slightly thicker and the bread like texture is more apparent but feels one dimensional.
2nd 10secs – Sweet, thick with more bread like texture and mellow earthiness up front. As it goes down, it is thicker while maintaining its bread-like texture, but wears more sweetness that lingers in the finish with some freshness.
3rd 10secs – Sweet, thick and bread-like texture with mellow earth notes up front. As it goes down, if feels thicker and wears more complexity in the body that linger with faint woody-spice notes. Refreshing and sweet finish.
4th 15secs – Sweet, thick, mellow earthy notes with bread-like texture on the tongue. As it goes down, it feels thicker with a more pleasant base of woody spices that hint a very faint fruity?floral? sweetness, the bread-like texture still coats the tongue. The finish is sweeter and refreshing that lingers.
5th 20secs – Sweet, less thick than previously but still has mellow earthy notes and the bread-like texture. As it goes down, it wears a more complex woody note that faintly resembles spices in taste, but does give a spice like sensation in the tongue. Sweet and refreshing finish.
6th 35 – Sweet, somewhat thin, still mellow with faint earthy notes and bread-like texture up front. As it goes down, it is barely noticeably thicker, but wears more apparent spice like taste and sensation on the tongue that lingers through the finish, which is sweet and refreshing.
Not my favorite, It is a nice Puerh for those who enjoy spice notes in your ripe, but only if you don’t mind the first 2-3 steeps being sort of dull (still very nice sweetness). The following steeps wear more complex notes that are enjoyable and a nice plus, but I feel like the tea collapses in the 6-7 steep so you have to jump full minutes of steep time.
I’ll give a 79/100 because it has nice complex notes in later steeps, it would be higher if I didn’t feel like it was missing some Menghai ‘creamy’ thickness.
This has a lot of full leaf in it. Not like the “chopped” leaf of some of Dayi’s arbor cakes. compression is about half of usual dayi compression. It has a pleasant bitterness that subsides on later brews. It still has a little punch to it with some light grassy notes. I will be interested to see how this is 5 years from now.
This was the first shu I bought based upon reviews here, but could not seem to warm up to it at first. To my palate it was all mushrooms, minerals and astringency. Based upon it’s relatively high energy, however, I kept returning to it whenever I needed a boost while working. In doing so I kept playing with the steep parameters until, finally, I hit upon a combination that really made it shine in my book.
I believe I was initially steeping too long for the amount of leaf I used, running in the 15-30 second range. Turns out it’s really good with shorter steeps. The combination I eventually settled upon is 7.8 grams in a 130 ml pot, one 20 second rinse, a 2 minute pause, then I gently break up most of the now-pliant clumps with a toucha pick. A steep pattern of 10/8/8/8/10/15/30/60 seconds brings out wonderful cedar flavor with undertones of sweetness, citrus and spice. I get hints of mushrooms and/or minerals in some steeps but they no longer dominate the flavor profile, and the astringency is gone.
To me this is a rich, robust, full-bodied shu and has moved back into my rotation as a favorite.
I cut my teeth on this tuo and well what I can say is that it is the most diplomatic of pu’ers one could ever taste. This is to say that if diplomats are concerned about not offending anybody, then V93 2010 is the diplomat of pu’ers.
I like to cook with this in addition to drinking it mixed with other spices like ginger, dried long-gan, or rosebuds or even piloncillo. I don’t normally take my tea with sugar, mind you. I’ve also noticed that this is a very refreshing tea when drunk cold.
No errant flavors, but the depth of flavor itself seems to wane fairly quickly. I’d say this is a perfect tea for the person who likes to steep their tea for minutes and forget about it. A fine tea, but I cannot think of a time where I actually craved some V93.