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2006 Menghai Dayi "Wei Zui Yan" Superb Taste

Tea type
Pu-erh Tea
Ingredients
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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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3 Tasting Notes View all

  • “*Thank you mrmopar for this sample Pu-er!* What a lovely gift I received one day a about a month ago from my friend mrmopar. Samples of Pu-er! Tears of delight, really! Tucked into the...” Read full tasting note
    94
    bonniejohnstone 672 tasting notes
  • “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...” Read full tasting note
    93
    mrmopar 156 tasting notes

From Menghai Tea Factory

2006 Menghai Dayi Wei Zui Yan Ripe 200g
This 2006 Tea Cake is the first Wei Zui Yan Cakes from Dayi tea factory. It is made from a few different exquisite solarized raw teas in Menghai county, and is fermented into perfection by traditional craft. The cake is sound and smooth and leaf lines are tight and shapely and appropriately packed. The tea has good flavor and the good taste. It brews a bright thick red broth and a mellow and sweet flavor with smooth taste, aged aroma. The overall quality is excellent.

Wei Zui Yan means the dense flavour of juice, and it was recorded in an ancient book named Tea of Pu-erh: during during the Qing dynasty (1645-1911) residents in the capital city were fond of Wei Zui Yan tea.

Wei zui Yan cake was made with a blend of 3rd 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 View company

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3 Tasting Notes

94
672 tasting notes

Thank you mrmopar for this sample Pu-er!

What a lovely gift I received one day a about a month ago from my friend mrmopar. Samples of Pu-er! Tears of delight, really!

Tucked into the package were little tuo cha’s that I can’t read the names of (written in Chinese) so I won’t be reviewing them, but they look like pieces of candy. Colored wrappers full of mystery.
I’m having so much fun with them!

This morning, I picked one of the chunky samples in a labeled zip bag. It looked like dark, hard and gnarly Shu Pu-erh bark. Excellent!

A quick wash first, and I was set for several infusions in my purple clay Gaiwan.

Only the first infusion had a lighter brown color. The rest was deep red-brown. The wet leaf scent was mild, more on the vanilla bread side than leather.

Taste:

My first impression was, this is a good Pu-erh.

I could tell right away with the first light steeping, that there was something different about the taste. It was slightly sweet, very juicy with a spice to it that I couldn’t sort out and pin down.

The feeling of the tea in my mouth was light and smooth…with the flavor of banana skin way off in the background. At first I wasn’t convinced of that, and I walked around the room to make sure I wasn’t picking up a scent from somewhere else. Banana skin, yes.

Steeping again, a much thicker brew this time, and quite red-brown. The flavor was still not earthy or woody and no flavor of cedar either.(This was another surprise because I would have expected woodiness with such vibrant color.)
What I tasted was vanilla cream, some salt and a hint of caramel.
There was something else. Spice or herb, a savory something that I could not identify. The Pu-erh was playing with me gently.

Pouring a third time, the thick and rich broth tasted more like cedar wood with a tang that lasted just a moment…then melted away into a smooth, sweet velvety finish.

I am always tempted to add a few (very few) grains of sugar when a Pu-erh comes to the caramel, cedar, salty stage. I know what will happen next! The same flavor that you taste with quality caramels is what this Pu-erh tastes like with just a little sweetness added to it. (a little cream is nice too). I love salted creamy caramel!

Don’t misunderstand, I like my Pu-erh straight, but sometimes…it becomes dessert towards the last of the steepings.

This is a very good Pu-erh!

I wrote a story for my blog and here’s an intro if you want to read more, it’s about a time long ago when I was working at the Children’s Shelter School, Christmas (1979). www.teaandincense.com

Shelter School Christmas

Our facility was a room in an abandoned Psychiatric Hospital from the 1930’s. A big, drafty, wood and plaster building that creaked and groaned. It looked like a set from an old Hollywood movie!

Two social workers sat in the hallway at all times, while the teacher and I were alone with 10-15 students in a classroom lined with floor to ceiling bookshelves and tall windows, (a scene right out of a Harry Potter movie set). If you peeked in, you’d agree it was a strange looking scene, old radiators and wood planking.

During the Christmas Holidays I decided to plan a party. Without a kitchen, I was still able to teach the kids to make snacks. Then, we decorated by cutting colored paper rings and streamed them across the room. We made strings of popcorn and glittery stars. Each student made a soft, stuffed ornament that was theirs to keep and take to whichever group home or foster home they would be sent to.

It was important to show how to create something from little or nothing, how to celebrate when life is frightening and uncertain. It’s a great lesson in life.

We were going to finish with a party!

I taught some of the tougher hard to reach boys how to properly serve tea and snacks. We even used serving trays for our party.
These boys took their job seriously, practicing over and over again.

(the story continues)

Oh, by the way…Happy St. Nicholas Day! Dec. 6th this is celebrated in many places around the World. 4th Century Nicholas of Myra gave to the poor and defended children and women. He paid the dowery for poor women to marry (something important back then).

mrmopar

so glad you like it. i was stunned when i first tasted this one. i think it is a great one and got a 2007 and a 2012 version of this one to age. yummy stuff i do declare!

Indigobloom

Oh Bonnie, what a lovely Christmas story. I wonder where those children are now. I’ll bet you are part of their fondest memories :)

Bonnie

Thanks for reading it I-bloom. They’re always a part of my memories too and my daughters as you read, and we talk about it now and then. I’m sure others have similar stories.

Indigobloom

Probably,but you tell it so artfully well :D

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93
156 tasting notes

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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