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157 Tasting Notes

93

this is a premium dayi well worth the cost. it is called Wei Zui Yan which i think translates into the dense flavor of the juice. this tea is so rich it almost resembles a fine assam blend. strong and dark without being overpowering. very nice flavor with almost the tartness and sweetness found in a blush wine. heavy mouthfeel on this one. did a 20 sec wash and a 15 steep a very enjoyable tea that carried over to 4 infusions of sweet taste. the first impression of the cake was a small amount of mossiness. the wet leaves unfolded beautifully with the aroma of a wet leather shoe. and the taste was great sitting outside and enjoying the warm sun of indian summer. i will have to repeat this dance with the tea on another warm evening.

Preparation
205 °F / 96 °C 0 min, 15 sec
ashmanra

Your knowledge of puerhs is astounding!

Bonnie

Your descriptions are getting better and better. I could taste the puerh and see you sitting outside with your cup, relaxed without a care in the world.

mrmopar

not knowledge yet but i keep searching and reading all i can. thanks ashmanra i try to learn a little more each day. thanks bonnie yesterday was an early day off from work and i tried too enjoy the indian summer while it lasts.

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97

tried this tea thursday for the first time. got it in the mail wednesday opened to let it air out. reading up on it this is a super premium pu-erh cake. my merchant helped me out with this one by giving some information on it when i asked about the cost. i was assured of the quality. first aroma like a piece of bark in a woody forest. hit it with 195 water for about 15 seconds and tossed the water out. covered it with the top of the yixing to keep the heat and remaining tea in the pot. let this go for about 45 seconds.hit it with the water again and watched the leaves unfold. gave it 20 second and off we go. this tea brewed darn in the pot. the shu aroma was gone replaced by a hint of apple and cocoa. wow! what was this! took a sip and the fruit and floral hit me. very smooth no hints of bitterness. another one to move towards the top. i ended up with 4 steepings over 2 days with this tea. i will be going for number 5 today. i believe this tea will give about 6 for me , but only because i like a strong cup. now i am off to buy a 2007 version of this one to try and compare the two.

Preparation
205 °F / 96 °C 0 min, 30 sec
ashmanra

I have aired out my mini Tuocha that had a fishy smell before but I had not heard of airing out puerh otherwise. Is that something I should do, and is it only with compressed cakes and not loose puerh? How much air circulation do you let your puerh get? I saw the little baskets at purepuer.com and thought about getting sme of those, or just punching decorative holes through a regular metal tin.

mrmopar

i usually unwrap a cake or toucha the loose pu-erh i set out in a dish for about a day on each one. i did not know about the baskets, now i will have to check them out. as long as the cakes are left in the paper wrapper i think it allows the air in or at least that is how i do mine.

Bonnie

This is the longest and most detailed review you’ve done! Why not continue this in the future…you’ve done such a fantastic job of it! Informative and descriptive! I want some of this (beg, beg!) Apple, really?! Great review!

mrmopar

thanks bonnie i will surely get you a sample out soon.

Bonnie

Don’t worry about it…you’ve already done so much!

mrmopar

got one from a year later too for you to try>ha ha !

Bonnie

Wow! Love that! I won some puerh at the Happy Lucky’s Anniversary tonight. They had Puerh, Guayusa, Oolong and Green tea tastings in a new room built (or opened up and remodeled) that was a jail in the old days.

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87

a moderately fermented cake from the haiwan factory. a slight touch of bitterness on the tongue with a tart taste on the end smooth as most aged shu’s are. a nice cup on a cold rainy day.

Preparation
205 °F / 96 °C 0 min, 30 sec

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17

tried this and even after 2 rinses well i guess it is not a premium menghai. unfortunately after trying this twice it goes to file 13. first and last taste of this one.

Preparation
205 °F / 96 °C 0 min, 30 sec
Bonnie

too bad… ;/

mrmopar

well i got it for a bargain price so i am sure it was bargain quality.

mrmopar

well we can’t win them all;/p

Bonnie

You win most though ;)

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94

Called ’’Clouds’’ another great Menghai dayi. Very rich notes no taste of bitterness or the strong licorice taste of a young shu. Tried a lesser tea, tossed it and picked this one off the shelf. Much better now I am a happy camper! Hints of oak and chocolate smooth and mellow as a great pu should be. a great way to end the night.

Preparation
205 °F / 96 °C 0 min, 30 sec

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92

Another session with this one yixing style. Even richer a small touch of bitter quickly followed by the sweetness this pu gives. A top Menghai tea well worth the price for a pu lover. This tea keeps aging gracefully

Preparation
Boiling 0 min, 30 sec
Bonnie

Very nice! Hi buddy!

mrmopar

hey how are you? looking forward to your tasting notes….as always. you have the best notes!

Bonnie

I want a ride in your car!

tperez

…!!! And the award for “Longest Name on a Pu’erh” goes to !!!…
Haha, sounds very good :)

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100

Got this with a sample from Garret at Mandala. Went to purchase after tasting it has blown me away I think this will put me on a quest to have at least two of these cakes one for now and one for later! The complexities are hard to describe, it has put me to find more! I am very pleased with this cake. Smooth mellow rich aromas with no young shu odor,one of the best I have had a chance to try! I think this one gets a 100 rating for me. be sure to steep multiple times.

Preparation
205 °F / 96 °C 0 min, 45 sec
Bonnie

Purrrr!

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96

a really great 100gram dayi. rich in flavor great for multiple infusions(already at 5) keeps giving and giving! a really great cake!

Preparation
200 °F / 93 °C 0 min, 45 sec

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95

the tea to be infused in my new yixing pot. a great tea smooth with no hints of a new shu. this tea has been properly dry aged and has me going back to get another to have in reserve.it will be one of my favorites. a great dayi cake with all the richness and mouthfeel of a smaller premium dayi cake.going back for another cup. and this is a 357 gram cake not a 57 typo on my side.

Preparation
195 °F / 90 °C 0 min, 45 sec
Bonnie

Congrats on the new Yixing pot being cured and ready! And a good shu that fits (that was a pun!).

mrmopar

thanks bonnie you are a hoot!

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