Menghai Dayi "Wei Zui Yan" 2007 Ripe

Tea type
Pu-erh Tea
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Creamy, Dark Wood, Wet wood
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Edit tea info Last updated by mrmopar
Average preparation
205 °F / 96 °C 0 min, 30 sec 7 g 4 oz / 105 ml

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From Menghai Tea Factory(from berylleb ebay)

A brand new tea from Menghai, one of the best product from MH this year. Wei Zui Yan means the dense flavour of juice, and it was recorded on an ancient book named Tea of Pu-erh that during during the Qing dynasty (1645-1911) residence in capital city were fond of Wei Zui Yan tea.

The batch 701 Wei zui Yan cake was made with a blend of 3th grade to 7th grade leaves from Lancang river in Yunnan. The materials is ancient tree leaves from 12 tea mountains. The prescription gives attention to both freshness and intensity

About Menghai Tea Factory(from berylleb ebay) View company

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4 Tasting Notes

282 tasting notes

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.

205 °F / 96 °C 0 min, 30 sec

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 and thought about getting sme of those, or just punching decorative holes through a regular metal tin.


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.


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!


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


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


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


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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91 tasting notes


Price: 100g £7.66 ($11.98) from Dragon Tea House.

7g in Gaiwan.

Dry: Dark brown; medium compression, slightly fishy.
Wet: Creamy, slightly fishy, chocolatey, electrical smoke.

5s – Med brown. Good body, soft bitterness on the swallow, woody.
10s – Dark brown. Strong, complex body. The flavour profile is woody body with a creamy, slightly fishy, sweet finish that lingers. This is excellent tea in terms of body and finish.
The only negatives are that the wood flavours can carry a bit of funk. i.e. Sometimes they don’t seem to fit.

This tea brews well when brewed for longer to give a darker flavour.

Flavors: Creamy, Dark Wood, Wet wood

7 g 3 OZ / 100 ML

I like this one as well.

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301 tasting notes

This is an appealing Dayi Factory shu blend with a nice amount of age on it. Smooth taste with no perceivable trace of bitterness. Decent richness and flavor found in the taste. My only criticism is that the leaf becomes rather thin by the seventh infusion but then again “cooked” leaf never has as much to give as raw leaf, does it. I actually think I might try using a little extra leaf next time. Thick and tasty dark soup that brings great enjoyment. In my opinion, this is a Dayi shu worth owning.

205 °F / 96 °C 0 min, 15 sec 6 g 4 OZ / 110 ML

Menghai invented shu and I look forward to trying more. Is this light/dark?


Also, is this from Dragon Tea House?


I purchased my cake almost three years ago from a seller who no longer carries it. The cake sold by DTH is probably OK but simply a guess on my part.

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204 tasting notes

Very smooth and rich. Another great Menghai ripe! Not very complex, but very satisfying.

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