Menghai Tea Factory

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Recent Tasting Notes


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.

Boiling 0 min, 15 sec 5 g 4 OZ / 130 ML

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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. :)

Boiling 0 min, 15 sec 6 g 6 OZ / 185 ML

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This ripe has all that I have come to expect from a quality warming Dayi shu with six or more years of age – appealing aroma, free of most fermentation taste, no real bitterness or astringency, rich flavor profile, and decent longevity. The leaf brews just the way I like my shu puer – smooth and dark. The tea liquor yields an earthy aroma that is warm and rich. Mellow and pleasant taste; smooth and rich in flavor with a mix of light oak, caramel and creamy flavors with traces of dark cocoa. The sip delights the mouth with a smoothness on the tongue and then leaves a sweet aftertaste.

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

Sounds good! Which supplier did you use? All I’ve been able to find is the 2010 Yunnan Menghai Dayi “Yun Ding” or “Yunding” (Clouds) Ripe Pu’er that has a completely different wrapper:

How does this ripe pu’erh compare to

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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

195 °F / 90 °C 0 min, 15 sec 5 g 3 OZ / 100 ML

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Very nice Puer. I tasted this after same year 7592.

This one was a very similar taste profile to that but two distinct differences. One, I noticed less of the funkiness smell. Instead I got way more wood smell and flavor, and less sweetness. I also noticed more branches, stems, etc. Maybe just the sample I had, but I wonder if that’s why I got more wood or if this is just the formula.

Liquor is a nice deep red. Smell very wood forward, not so much of that typical shu musty.

I like this one a lot but I think the 7592 had a touch more depth and variety.

Flavors: Dark Chocolate, Leather, Wood

200 °F / 93 °C 0 min, 15 sec 5 g 3 OZ / 100 ML

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7g 150ml Yixing 212F
rinse twice/pause/10/10/15/15/15/20/20/25
i loved this shou. Im surprised that one reviewer said its bland. No, its very flavorful, rich, creamy, wood and dried fruits(dried cherries mostly). the brew is bright red color. very potent, many resteeps for 2 days.

Boiling 0 min, 15 sec 7 g 5 OZ / 150 ML

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My second pu erh from Tuocha today! Another good one at a great price. The first few steeps were a bit subdued, with somewhat damp flavor. Then, after about 4 infusions, it got much nicer. Fruitiness, and still thick, slight astringency. All in all a tea worth trying!

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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.


Excellent choice.

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The reggular pu er tea. No specific taste. Good color, good pu er taste. Can note nothing

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First steep 10 seconds in boiling water after a quick rinse…
Subtle sourdough flavor with just a hint of earthiness
and a shy sweetness towards the end of the sip.
No bitterness, astringency, no fishy taste…very nice.


Second 10second steep…very similar although slightly sweeter


3&4 steeps similar and lovely…
steep 5 down to your average green ;-)

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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.

Terri HarpLady

I love my little 4oz yixings. Congratulations!


Congrats on new Yixing! Can you post a pick, please ?

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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.

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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.

Christina / BooksandTea

Which vendors do you prefer buying pu’erh from? I had a pu’erh tea earlier this week that I really enjoyed, but have so little knowledge that I don’t know where to go next. I took a look at the Yunnan Sourcing site but they have so many options that it’s overwhelming.


Nice to have a fellow Steepie who knows what a 4H barn smells like! Had to run farm errands for my Dad today and got nostalgic whiffs at the MFA grain elevator and Orscheln Farm Supply. Can’t replicate those smells anywhere. (And they had baby bunnies and chicks!)


Christina – head over to the discussion forum and ask the bunch in the “Puerh of the day: Sheng or Shou” thread. They know what they are talking about. I just get lucky.

Gmathis – would miss the 4-H barn, its accompanied by elephant ears and pork burgers. Orscheln – I didn’t realize it was a chain (there is one just a couple miles from my house, but yes to bunnies and chicks!


Christina, YS is amazing. So is But you should do some hw. I suggest you to follow mrmopar notes. I learned a lot fr his notes.


Christina, I agree with boychik in that YS and are reputable vendors with a wide selection. Sifting through their offerings can be daunting, so following mrmopar and the “pu-erh of the day. Sheng or Shou” discussion can prove enlightening. In the beginning I ordered a ton of samples just to start making sense of the array of choices before committing to a lot of full amounts, which helped. Also, the Steepster community is a great group in which to ask questions. They’ve always been patient and helpful to me.


Christina, just followed you. Glad to help. KS I think this was a 2010 7562 brick . You got it right probably a mislabel. Also I recommend the Mandala site also. If you need sellers from abroad contact me before you get anything.

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I traveled to northern Minnesota to visit my parents for spring break instead of going south as most sane people do. I did bring along my yixing and my dad gave me a large chunk of this tea to try. As I am delayed from driving home due to 5 inches of snow covering icy roads on April 1st, I decided to try the adorned in red, since it is pretty obvious I am going nowhere for a while!

My first reaction upon this tea is the wonderful cedar wood like aroma and flavor this tea has. I am on a fourth steeping of this and this cedar aroma/flavor continues to present itself more subtly each steep. It is giving way to a more mellow mineral flavor in the last steeping. This is a really nice and unique pu’er. I haven’t tried anything quite like it! It is a welcome surprise as I sit here watching the snowfall wondering if I am just the unluckiest guy on the planet or if there is some celestial April Fools joke being played on me right now. Either way at least I have a great cup of tea :)

Boiling 3 tsp 6 OZ / 177 ML

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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.

Boiling 4 min, 30 sec 6 g 10 OZ / 300 ML

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This is a lighter, sharper, crisper shu than the typical dayi ripe. It is definitely pleasant, clean tasting, and easy to drink. I tend to like the heavier ones, but this is a respectable tea, and a good bargain since it is a 500g cake.


This one has opened up a bit hopefully.


Yes, the first tasting was quite bad. A week of airing out did the trick!


Yeah packed without good air for a couple of weeks and we would be like this too! ;) !

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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.

Final Notes
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.


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I’ve spent most of this week enjoying the last of the sample I was sent. It has been a real pleasure to drink this tea, even though my life seems to be too busy and my mind racing too much to sit down and think hard about what I am drinking. The mellow character of the tea has forced a certain amount of calm. Nice.

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I was kindly sent a sample of this tea by a fellow nameless Steepsterite and finally have a chance to try it, having had a throat infection for a week and a half. Tea tasting has not really been on the menu for a while, because I have had my head down finishing my thesis, so it is a real pleasure to come back to it with a solid shu.

The dry leaf smells like Shu with no fishiness or other unpleasant aromas. It’s quite a woody aroma like cedar or something similar. The liquor is medium bodied and dark. The same aroma of cedar is continued in the aroma of the liquor, and also into the taste. It is woody and earthy with a citrus finish that lasts on the tongue and an undertone of cinnamon. All in all a pleasant tea that would be welcome at most times.

Flavors: Cedar, Cinnamon, Earth, Wood

205 °F / 96 °C 0 min, 15 sec 6 g 5 OZ / 150 ML

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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.

205 °F / 96 °C 0 min, 30 sec

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