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2009 "Da Yi Gong Tuo" from Menghai Tea Factory

Steepster Score 4 Ratings Rate This Tea

74/100

2009 "Da Yi Gong Tuo"

Pu-erh Tea by Menghai Tea Factory

2009 Best tuo cha Menghai produced. Superior ripe Pu Er tuo cha(tribute tuo cha). This tribute tuo cha’s new, unique recipe is created by an retired & experienced tea expert from Xiaguan tea factory. Selecting high quality maocha to ferment appropriately with some special techniques, this ripe tea, even it is new, no piling fermentation taste or smell at all. This is the spell of this tea.
Mellow and pleasing aroma; bright red tea liquid; after sipping, the rich taste has spread all over your mouth. Super good to private collection and investment. Aged aroma will appear within 5 years.
Important tips: for brewing ripe Pu Er tea, the water temparature should be over 95 degrees, based on different kind of Pu Er teas.
Type of tea: Ripe Pu Er
Composition: Yunnan big leaves tea bush
N.W: 100g/tuo; G.W: 180G
Producer: Menghai Tea Factory

5 Tasting Notes

the_skua
69
the_skua 2 tasting notes

Picked this one up from JAS eTea to have a relatively easy drinking shu pu’er at work and am very satisfied. It breaks easily into a nice array of small leaves, with a pleasant, slightly cocoa-infused dry leaf aroma.

Overall, it has a pleasant, soft grain flavor and texture. Cream of rice or cream of wheat, perhaps. A bit of honey, a bit of chocolate, and nice classic shu pu’erh flavor. Those fearing strong “wo dui” will be glad to know this has little to none. It is a bit simple, but not boring. There are hearty flavors there and for me, it delivers what I need from a shu pu’er. It’s certainly a great value for the money and quality.

Comparing teas side-by-side is always fun. Today, pushing the ’09 Gong Tuo hard with an initial one minute steep, for an espresso-like brew, I was amused to see the weak last steeps of the 80s shu (http://steepster.com/teas/jas-etea/16232-80s-loose-menghai-79092-ripe) seem incredibly sweet when held up against, the more bitter, terse, and earthy ’09. Enlightening was that when brewing shu so aggressively, the faults of the tea come right to the surface, as it showed little sweetness or depth, instead giving a chalky coarseness and a watered-down earthen flavor, making the 80s tea seem so much more interesting. However, comparing young and aged shu in such a manner is probably not fair.

Full blog post: http://tea.theskua.com/?p=511

Show 1 more
Grace
77

i used this tuo right up! great for everyday cooked pu :)

argus
80

Very smooth and simple everyday drinking shu. Nothing special but excellent bang for your buck considering everything

david dav
63