Menghai Tea FactoryEdit Company
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Recent Tasting Notes
I decided to get this mainly based on what I read on the description, which advises this puerh has slightly less fermentation than other cooked puerhs. At the end of the day this only cost me £12 for a 250gram brick…if I don’t like it I have not spent a lot of money, if I do like it then that is a bonus. Here are my notes…
Fresh out of the packaging you can definitely smell the typical fermentation aroma, however definitely not as pronounced as other cooked puerh I have tried. I would probably suggest you let this brick sit for a while to give it time to “air out”.
I used 7 grams in my 140ml gaiwan. I then rinsed the leaves with boiling water twice, which I would suggest is mandatory. Wet leaves, surprisingly, actually smell very pleasant, a rich balmy aroma with some nutty undertones lurking in the background. A good start.
I did my first proper steep for about 15 seconds which resulted in a a very dark amber liquid. The texture is a little “thin” for my liking, as I tend to prefer my shu pu thick and sticky. The taste, well again it surprised, this is actually quite pleasant. The balmy aroma I smelt in the wet leaves is there in the taste. It is smooth, mellow and sweet, with only a small hint of bitternes. I am also getting the nutty undertones as well, which again is very pleasant.
I decided to push this shu pu further with my second steeping, brewing it for about a minute. This time the texture of the liquid was darker (almost black), thicker and more sticky. Tasting it again there was more boldness and character, however it remains pretty smooth and mellow. I begin to sweat a little on my forehead and the nape of my neck…the caffeine starts to kick in. One thing that I really like is the rather long sweet finish I am getting…it stays at the back of the throat for some time and is still here while I am typing.
I did end up steeping this about 10 times and unfortunately the leaves start to “run out of steam” and the brew begins to get a little one dimensional. However, as bargain priced shu goes this one is actually very decent and well worth your time and money. I have had more expensive shu that has tasted terrible, so for me this one is a bit of a no brainer.
I will definitely get another brick to sit down and age for a few years…it would be very interesting to see how this tea will transform over the next 2-3 years. I can only hope it will taste even better with a bit of age.
So, overall this 2013 brick really did surprise me. It is still very drinkable at the moment which is good, and although it is not very complex and a bit one dimensional it does hit a lot of high notes. With Winter fast approaching I could quite easily see myself drinking this daily in the morning to warm myself up before work. For me it was £12 well spent.
5g 100ml 200F
rinse/ pause/ 3/5/5/7/10/15sec etc
i sipped on this tea all day yesterday. its very good smooth solid sheng. Bitterness only at the end of the sip. Quite sweet.
i do like it. Perfect everyday sheng, maybe not too complex. But arent we need those teas that we just enjoy and dont analyze.
Time to revisit this Dayi shou favorite. Menghai Dayi has developed a solid reputation for good ripe teas and this one is a good example. A tightly compressed cake with a welcoming earthy aroma. Started with a 10s steep and stopped at 30s for the sixth steeping. Steeps a deep ruby-red liquor which is bright and clear. The sip is rich, woody and very smooth. A sweet creamy caramel note emerges in later steepings. This is a good tea to use as a cold weather warm up or to share with non-puerh tea drinking guests.
A Dayi factory cake with fairly tight compression. Warm and rich aroma which is strongly earthy yet a bit sweet. Leaves used seem to be of a high grade. Ruby red tea soup with an aromatic and pleasant scent. First sips are quite mellow with a full and woodsy taste. Later infusions yield a gentle creamy and bittersweet flavor. Nice sweet finish in the aftertaste. No fermentation smell or taste left in this one. A lovely Menghai Dayi shou worth owning.
I’ve tried a number of these Star of Menghai cakes, and this is one of the better ones. I like it more than the 2010 and 2011 versions, both of which I found underwhelming. This one is a keeper, fairly smooth with a hint of bitterness, deep and rich. This tells me that recipes only can go so far, and that the quality of a tea depends a lot on the vintage, not just the age. And this is cheaper, being young.
I’m not going to give this tea a numerical rating because I have no idea how to rate it. The taste is relatively nondescript: a blend of tar, wood, and earth, with a touch of bitterness. They work surprisingly well together, and the flavor is not objectionable, but certainly not really anything I would seek out.
However, the distinguishing feature of this tea for me was the strong cha qi. The very first cup put me into a meditative state, and throughout the time I spent drinking the tea I had a tremendous feeling of well-being. I’ve had this experience with other pu-erhs, and occasionally with black teas, but never this strongly.
On a hunch, I measured my blood pressure while drinking the third steep, and it was about 15 points less than usual. Unfortunately, it was back to normal soon after the tea was finished.
So today I tried this famous tea from Menghai Dayi, one I’ve wanted to sample for quite a while. I think it has the reputation of being the best quality ripe pu erh by this factory. It certainly commands what seems to be an unreasonably high price. This 2012 version sells for about $90 right now, and the 2008 version is a whopping $130! That seems outlandish. But hey, maybe it’s that good?!
Well, it’s good, but not $90 good. It is quite smooth and rich, tasty, and is a high quality tea to be sure. No off flavors. But I’ve had others this good for quite a bit less. I’d pay maybe $40. These inflated prices are crazy.
AllanK is 3 for 3 on shous from our trade! Thanks, A!
This is another winner. This tastes a little like dessert, even on the early steeps. I did one rinse, and then 10-15-25. I will probably dial it back a little to a few at 15 seconds. It even has an interesting mouthfeel, very soft and full. It gives a nice tickle on the back of the throat, too. It has some nice chocolatey notes and is only very slightly earthy. And I mean very slight.
I have a feeling that this must be pricey, which may not be so bad since I am on a strict buying hiatus anyway. I’ll say this – I definitely WOULD buy this. It’s excellent!
Another step in my pu-erh exploration. Since I’m a novice, I won’t score this tea, but if I did, I would give it a 65. I didn’t like the flavor and found it to be bitter and uninteresting.
15 s rinse; 1st (15 s): Earthy nose. The taste is rich and not at all earthy, but hard to describe: some sort of cross between fruity and floral, but neither. Feels round and full in the mouth, with a long finish. 2nd (20 s): The earthy taste is almost dirty. Slightly bitter at end. 3rd (30 s): Nose is less earthy than before. Taste is less bitter but still not interesting. 4th (60 s): I was ready to give up on this tea, but this steep is less unpleasant. Some fruit appearing, and it is less bitter. Not really enjoyable but less unpleasant. 5th (60 s): Getting better; a bit of fruit showing through and most of the bitterness is gone. No cha qi. 6th (6 oz, 3 min): Getting rather thin.
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This is without a doubt the best ripe Menghai Tea Factory tea I have ever drank with the possible exception of the 2008 Song of Chi Tse. It is slightly earthy in the early infusions with notes of chocolate mixed in. It has a slightly bitter character and just slightly sour character in the early infusions too. By about the fifth steeping it loses all of its earthiness and you have the pure flavor of the tea underneath. All the bitterness, however slight, and that subtle sour taste disappears by the fifth infusion too. At this point I started to notice a distinct taste that could be described as either plum or dates notes. Its hard to put an exact description on it.
I used 8g of leaf in a 200ml Yixing teapot with boiling water. I first steeped it for 15 sec. This was a slight oversteep so I then gave it 10 sec, 10 sec, 10 sec, 10 sec, 15 sec, 15 sec, and 15 sec. This tea did not need long steepings throughout the eight times I steeped it. The aroma of the spent leaves was intense and had an almost chocolate like character, but not exactly.
I bought this tea from Yunnan Sourcing. The last time I looked they had two or three left. I bought three and wish I could have afforded a tong.
Flavors: Chocolate, Plums
Chose this one this morning. I keep one broken up in a Yixing container bought from EBay. I am drinking the second steeping. The first steeping went into a thermos for work. Brewed it for 30 sec in an 18 oz teapot with boiling water with 10g leaf. It is a little earthy but not too earthy. There is still some fermentation flavor. Overall it is a good, tasty ripe puerh. There are some complex notes I can’t figure out exactly how to describe. It is sweet, it is a little earthy. But not earthy in a bad sort of way if you know what I mean.
Typical Menghai Dayi production in the look, aroma and taste. I do not suggest this in a bad way just saying that it is not that distinctive from other decent Dayi factory blends – it is reliably a Menghai Dayi ripe puerh. Rich in color; pleasant in aroma; mellow and rich in taste –woodsy, a little sweet with hints of stonefruit. Worthy purchase as a Menghai Dayi “building block” in your shou collection.
This is a highly regarded Dayi shu and I now understand why – smooth and mellow; very easy to drink over and over again. Medium compression of dark leaf with golden tips sprinkled throughout. Fairly easy to pick apart. Red-brown tea soup; flavors of cedar in early cups becoming more like oak in later cups; sweetness found in each. The tea is lightly fermented – ready to drink now but due to this lighter fermentation, also likely to continue changing as it matures. Therefore, I am enjoying and sharing this cake now and I have another cake on the way to me to hold for 3-5 years. This is a solid shu with a very appealing flavor profile – not complex but a very clean, nice sip.
This is a very good sheng. It is smooth after the first two infusions. It is not as good as the 2014 Mandala Wild Monk but has more of an aged taste. The bitterneess disappears after the third infusion. I steeped this seven times for 15 sec, 10 sec, 15 sec, 15 sec, 30 sec, 30sec and 30 sec. It does not have any real young sheng bitterness left except in the first infusion.
Dayi introduced this tea to offer an improved version of their classic 7572. The tea produces a clear red-brown broth with sweet mellow flavor and a nice creamy aftertaste. Cake is of medium compression and fairly easy to pick apart; dark brown leaf with a good amount of golden buds. The “staying power” is most impressive – the leaf keeps giving and giving. The leaf quality is so high that I could begin with flash steepings – add water to 5g of leaf and pour it right into the cup. I’ve done 2 rinses and five infusions and I’m only up to 5 sec. A cake worth owning.
Quite a smooth, mellow, and sweet shou. For me, this probably ranks a bit under the 2011 Menghai Dayi 100 Tribute shou. Nothing I have had so far has been able to top that. Still, this is such a gentle yet flavorful tea that it truly deserves to be experienced with few distractions. Subtly complex. Incredibly sweet and creamy throat.
I chose to try this out while watching the latest episode of Korra (episode 10) and boy, was that a great choice! By far the best episode of Korra ever produced. It was everything. When I met Sifu Kisu (the martial artist who comes up with all of the bending) he talked a bit about the upcoming Korra episodes and explained that there are some great things in store. This episode was without a doubt one of the things he was talking about. And pairing experiencing such a great show with experiencing such a great tea equaled one of the best mornings I’ve had in a very long time.
I read that the 7572 recipe is the benchmark for ripe pu erh, kind of a standard of quality used to compare other shou pu erh’s to. I bought this 2010 version over a year ago, but haven’t opened it. I prefer my shou’s to be 5+ years of aging for most cakes so I let this one sit. Today I was at a friend’s and we sat down for some tea and chose a 7572 he had just opened. We probably used 9g in a 180ml yixing, rinse and short steeps 3-5 seconds. The brew was nice and dark brown with a sweet welcoming scent. My first taste caused a reaction of ahhhhhh yeah, I see! It has a classic Menghai shou taste, rich but not too strong with flavors of mushroom and chocolate with an earthy note distant in the background. It was truly very tasty. I can see why it is the benchmark for shou quality. This could easily be a go to shou, an every day drinker for shou lovers. I’d be interested to try one with a couple more years of aging, but this is certainly an excellent shou worthy of the benchmark label.
Flavors: Chocolate, Mushrooms
I haven’t had this one for a while but I can still remember the flowery chrysanthemum taste and not-so-earthy or heavy Pu-Erh (just right, apparently not aged though). After multiple steeping, rice flavor may appear, but the tea is still surprisingly strong. Even if it’s cheap, one tuocha makes about 1l of acceptably tasting tea.
Actually helps against cold and minor liver disease as ybtea.com claims.
Flavors: Earth, Flowers, Fruit Tree Flowers, Rice, Round
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