2008 Menghai Day "Da Yi Hong"

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
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Caffeine
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Certification
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Edit tea info Last updated by mrmopar
Average preparation
Boiling

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2 Tasting Notes View all

  • “Sample provided by Jas eTea. First pours bring strong currents of talc, minerals, and white powders. I know some people get excited about this element, but I don't particularly enjoy. A few steeps...” Read full tasting note
    80
    the_skua 207 tasting notes
  • “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....” Read full tasting note
    79
    jcov 152 tasting notes

From Menghai Tea Factory

A new premium ripe tea recipe from Menghai tea factory. An average of Grade 3 leaves have been used to created this blended tea cake made entirely from semi-aged fermented pu-erh tea. The taste is textured and fine with smooth feeling in the throat and a sweet after-taste. One of the highest grade ripe pu-erhs from Menghai for the year. Also available is the “Da Yi Hong” Raw tea cake!

Product Name: Da Yi Hong (aka Da Yi Red)

Net Weight: 357 grams

Ingredients: Ripened Pu-erh tea Produced by Menghai Tea Factory

About Menghai Tea Factory View company

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2 Tasting Notes

80
207 tasting notes

Sample provided by Jas eTea. First pours bring strong currents of talc, minerals, and white powders. I know some people get excited about this element, but I don’t particularly enjoy. A few steeps in, this tea lights up with dates, south asian spices, and woodiness, with some distant citrus. The textures starts shallow for me, but deepens and softens with a gentle wheat-like flavor. The wet leaves hold a cellar or forest floor character that doesn’t show up in the aroma or flavor. I give this tea good marks for being low in strong fermentation character and above average in complexity.

deftea

I’m impressed that you stuck with the tea until the standard “shu”-ness started to yield more complexity. I feel so incompetent when selecting shu. Thanks for the note.

the_skua

I think the general vibe is that the big factories, Menghai especially, are better than most at creating really tight shu. Or at least, consistent, but that’s a different thing.

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79
152 tasting notes

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.

Preparation
Boiling

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