Menghai Tea Factory
Popular Teas from Menghai Tea FactorySee All 72 Teas
Recent Tasting Notes
One of my favorites wish they made it into a cake larger than 150 grams. dark mysterious woody and subdued floral hints. I resteep about three times. I liked this so much I purchased a 750 gram tin of five and it is a go to when I want a smooth tea at the end of the day. 100 percent top pu-er! You must be a pu-er drinker not for the faint of heart! Re-steep adding about 15 seconds to your prior time I get about 4 out of it.
purchased as a fairly new production tea. i think a few years aging will mellow this tea out some. i think it has too much of a licorice taste for me as of yet,but i am sure with aging that will go away to the smooth menghai taste that i am used to. btw the 2010 star of menghai entirely different.
a very tight packed cake 100 grams this was one of my first pu-er teas that I bought and it hooked me. very smooth just be sure to wash this tea and let it open up for 20 to 30 seconds toss the first brew or wash. steep about 30 seconds on the first time and increase your steep after that.good for about 4 infusions you may get more but i prefer a strong cuppa tea.only downside is this can only be bought in a 100 gram cake(I have bought 5 so far)
I’ve ignored this tea for a while so I thought I’d give it some attention. Of course this Pu-erh has a wonderful earthy aroma and a dark copper liquor(I brewed double the amount..). It has a lovely taste, kind of earthy and sweet with a very, very subtle floral-ish under notes. Overall I have enjoyed this tea (especially with breakfast :D)!
7572 is a classic…kind of like going to a restaurant you know really well and getting your favorite dish! It is always the same and reliable – I drink this tea often, it’s good as an “everyday” kind of thing. Like eggs and toast for breakfast
I am actually drinking a 2009 now, not 2010, but i didn’t see where to list it, and the difference is prolly not so big :)
very good aged pu er but open the wrapper and let air out for a few days. washing this tea is a must a 20 second wash and a 30 second infusion works well. i left this tea in a pot with just enough water to cover overnight and added hot water to it almost 24 hours later and it brewed a very dark brew almost reminding you of a good malty scotch.
Last night I felt like having a Pu-erh, so I chose this one. Thank You Amy Oh for such a nice one. :)) I don’t usually do this, but I did read Amy’s review before typing this.
I used half of the sample in my glass press for this tasting, and I was struck by how sweet the wet leaves smelled! Maybe it’s because I haven’t had a Shu in quite a while, but they seemed sweeter than the usual pu-erh, and also had a light mushroom aroma. Am I the only one who noticed a purplish hued liquid at the bottom of my tea press??
My first cup probably could have been steeped a little longer, but I still got a rather dark cup with that purplish tea color around the cup. It smelled of light mushrooms. The flavor was light mushroom-like, smooth and sweet.
In my next tasting the wet leaves smelled like burnt sugar or brown sugar and sweeter. The cup was darker as was that hue I noted in the first cup. Aromas were deeper mushroom sweetness, & nothing but smooth, full, and delicious. :)) [1 minute at 180F].
I must admit, it was after midnight when I started cupping this Shu. I don’t know if they have more caffeine, but it seemed like it, because I was really wide awake and had trouble sleeping through the night. Caffeine usually doesn’t keep me awake! :// I didn’t want to let the tea sit until morning, so I had one more cup.
My last cup was steeped the longest, & the leaves smelled deeply of mushrooms and the sweetness wasn’t noticeable. The cup was darkest (purplish ring), and…….what can I say? Mushrooms anyone??! This was also the prominent flavor, while remaining so smooth and sweet on my palate! [5 minutes at 212F].
In my limited Shu experience, this Menghai Pu-erh was the best overall. The sweetness in aroma and flavor was great! I love the smoothness in every cup. I agree with Amy that there was no funky aromas or tastes, and that made this tea special IMHO. I wasn’t finding the chocolate aspects though Amy.
Look for an add-on to this review as I steep the rest of the sample soon. Note to self: No more late night Pu-erh tastings, unless I want to stay up all night! Thanks again Amy for a great Shu experience. :))
Cupped & Reviewed: Thursday, July 5, 2012.
Some tea drinkers like young sheng; but for me, this Menghai was unsatisfying on several levels. Sampled at 200˚F, the liquor was somewhat bitter – the kind of thing that happens when a green tea is scorched. Sampled at 145˚F, the bitter notes vanished, but that taste like an understeeped green oolong; the liquor was a light green, and wan in flavor.
Part of the problem is that puerh consumed this early is going to be substandard, since it hasn’t even begun to age. And then there’s the controversy over young sheng; some tea drinkers like the experience, but drinking this is not dissimilar to brewing an inexpensive Tie-Guan-Yin at 212˚F; you’ll get the same harsh, overcooked flavor, and that’s going to be the case with most young sheng.
first time I tried this tea was in a TaeTea shop in Beijing. I sat down with the shop keeper and had maybe 8 brews or so. Very easy and warming on the body and adds a sense of contentment. This is my mid day tea. I steep for around 20 seconds to start- similarly to how the shop keeper prepared it. The tea is almost syrupy even at such a short steep. It coats the mouth and there is a mild numbing the way Sichuan peppercorn’s numb, but gentler.
I let this steep for 5 minutes in the Yixing and I knew what to expect. A strong, dark very flavorful brew. No rinse. This went straight to my head. I could feel this tea immediately. I noticed a vast improvement since my last tasting. I have several young Shu such as this that I will sip from time to time to see how they are aging. This one is getting there. Another raising of the score….
I’ve always wanted to own one of these 7562 bricks although I can’t quite tell you why. I’ve heard so many things about them and people owning ones that age very well over time. I’ve never had a brick that is so tightly packed before and, having no idea how to break it apart I immediately began attacking it with a kitchen knife, making a big mess. There must be a better way – a chisel?
My cup is elegant with no strange odors in my opinion. The tea is very smooth and dark with a creamy, malty and chocolate-y element. I am enjoying it. I’m a newbie to Menghai pu-erhs but am already a fan of this one. Definitely a good purchase for the price, I got mine from Puershop.com for $11.95 and that will make a lot of tea!
My morning-afternoon tea: It is quite eye-opening and trust me I need it on this dismal day. One thing that has been elusive to me is trying to describe the flavor of Sheng. So, I researched what others are saying: buttery, walnut, orange citrus sparkle, woodsy juniper, cedarwood, apricot, texture of lime and melon, sweet alfalfa, cedarwood sauna, cinnamon, white peppercorn, redwood, eucalyptus, hazelnuts, ginger, cardamon, licorice, clover honey, granny smith apples, tart hibiscus, pine needles, raisins, pipe tobacco, cloves, honeysuckle, hot cabin wood in the sun, biting, harmonious, moss and campfire.What I am getting more than anything would be the wood flavors. The cedar sauna definitely. A dryness. Hot cabinwood in the sun. Definitely. Dry desert sunshine. Juniper. I can see it. I am definitely getting a dryness as opposed to a juiciness. Any input is always appreciated….
Erm…I need to put “trying a young sheng at 8:30 at night” on my list of tea-related things I should never ever do again. This is the second sheng I have tried, and while it is better than my first experience (which was awful) it still isn’t great. Granted, I know that a big part of the problem is trying teas too young. So I will still be searching for a sensible sheng.
This was kind of smoky, a little bitter, and just kind of harsh. It is from batch 901, but as a puerh newbie I’m not sure how much variation there is between batches. It made me feel jittery (and not in a caffeinated way).
Note: The review ends here. What follows is a late backlogging/recount of my first sheng puerh experience because now I am all twitchy from drinking this tea and have nothing better to do.
So…I got a small sample of a 2011 sheng – I can’t for the life of me remember what it was, only that it was free. So I figured it couldn’t hurt anything to try… (famous last words). From the first sniff – the tea seemed, well, mean. I’m not one to attribute emotions to tea, but this tea was somewhere between cranky and mean. (warning sign #1)
And it was strong, too…oh, it was strong. Smoky, astringent, and just overall unpleasant, like having a conversation with a snotty coworker (warning sign #2). I think I kept up for 7 infusions, just for the “experience”.
And then it hit me…it was one of the worst things I have ever felt – kind of like a panic episode..but stranger. It felt like all of my molecules were vibrating to the point where twitchy was putting it mildly (result of not listening to warning signs 1 and 2). My head felt funny, I felt anxious, my stomach hurt, and so on… I’m not really sure how else to describe it.
I have heard people discuss the “qi” of tea, and kind of wondered how you would even detect that sort of thing – but I think I get it now. This tea had a nasty qi. And I learned my lesson (or so I thought) about trying sheng too young. Here’s hoping the one I’ve got in my order from Verdant Tea turns out better!
This is my morning-afternoon brew. I steeped this according to the directions which is 3-5 minutes. Normally my method of steeping all Pu-erhs is much shorter. I knew it would yield a very strong cup but I did it anyway. I could smell what I was in for as I poured it. Very strong earth with a touch of that fishy taste with a slight numbing that went away as the tea cooled. Cup #2, just as in my first review of this tea, has vastly improved. I think this is one of those Shus that needs the initial rinse. Other than that it is evolving into a very nice tea overall. A slight raising of the score….
This is not my first tea of the day. I have been starting off my mornings with a Yongming 2004 Sheng that was graciously sent with my last order from Verdant. The Yongming has finally weakened so it is time to fill the Yixing with this 2007 7532. The only word that I can conjure up would be invigorating. Along with the energy that this tea is warming me with that Sheng glow. I can only drink so much. This is how I can enjoy it for a few days in between my other tastings. PS, The Yongming is not on the Verdant site. It was sent “just for fun”. And fun I am having. Tea does rule. This Menghai is much better than the last time I had it. I guess it’s the usual combination of the teas subtle aging and my improving brewing skills. I upped the score….
I am brewing this in my Yixing with generous leaf. It is very energizing. The flavor is powerful and assertive. I received this today along with 4 other Sheng to sample and hopefully be able to get to know this type of Pu’erh. One thing that I must note is that there is an energy to these Sheng. A life force. Not a caffeine energy. The liquor is a dark amber orange. And for whatever reason still, I have a mental block when it come to trying to describe the flavor of Sheng. They truly are in a class by themselves….