2007 Menghai Dayi "Hou Pu" Ripe Bing

Tea type
Pu-erh Tea
Ingredients
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Flavors
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Caffeine
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Certification
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Edit tea info Last updated by DigniTea
Average preparation
205 °F / 96 °C 0 min, 15 sec

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2 Tasting Notes View all

  • “called the thick ripe cake. well aged dayi with hints of cherry on the first steep.hints of oak at the back of the tongue. second infusion cherry with lemon a taste almost like a well aged scotch....” Read full tasting note
    89
    mrmopar 195 tasting notes
  • “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...” Read full tasting note
    82
    Rdeitz 86 tasting notes

From Menghai Tea Factory

2007 Menghai Dayi “Hou Pu” Ripe 500g
This Hou Pu Bing (thick pu-erh) was only produced in one batch in 2007. Now after 3 years of aging, it has become more mellow and smooth. This cake is now highly sought after in the China market. Many people purchase them to drink right now or store longer. This is classified as a semi-fermented tea, mainly composed of 1-5 grades of Maocha.

Type of tea: Ripe Pu-erh

Composition: Yunnan big leaf tea bush

Producer: Menghai Tea Factory

Net weight: 500 grams

About Menghai Tea Factory View company

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2 Tasting Notes

89
195 tasting notes

called the thick ripe cake. well aged dayi with hints of cherry on the first steep.hints of oak at the back of the tongue. second infusion cherry with lemon a taste almost like a well aged scotch. will explore more steeps. now off to enjoy…..short steeps under 15 seconds for now.

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

sounds yum!

Misty Peak Teas

Hey Mr Mopar. I did a video that you may enjoy about how to brew Pu’er, just posted it online today. Id love to hear your take on it. I was doing gong fu, then recorded the Gaiwan simple method which may be more popular on here.

Let me know your thoughts, if you like :) Cheers

http://www.youtube.com/watch?v=dmNZ3Mqi5F4

mrmopar

Bonnie, Azzrian it’s a good one no off odors or any signs of twigs or anything in this one. A nice clean cake. Misty saw the video it;s nice it should help many out. aA lot of people use the gaiwan style preparation. I tried it but my big hands could not do it righ so i got clay pots for my preparation. I actually have a pot for each of the major producers that are dedicated to each factory. Hopefully the will retain that bit of each one as they get older and more use.

Bonnie

mrmopar, a fat gaiwan is easier to handle (I have one) Or the type with the spout and handle (mine is clay). I think the use of a gaiwan should not be ruled out entirely,because of what you can do playing with the leaves.

mrmopar

I got an easy gaiwan coming in from china soon. I think i will be more comfortable with it than the one i have here. The one i have coming in has the spout so i should be able to master it.

Bonnie

good idea….think you have it all now!

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82
86 tasting notes

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.

mrmopar

This one has opened up a bit hopefully.

Rich

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

mrmopar

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

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