2009 Menghai Dayi "7452" red ribbon

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Malt, Roasted nuts
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Caffeine
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Certification
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Edit tea info Last updated by DigniTea
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  • “Dark brown liquor that smells and tastes of malt were persistent throughout the entire session. A nasty body feeling and a simple, straight forward flavor profile make me not a huge fan of this...” Read full tasting note
    42
    bellmont 2 tasting notes

From Menghai Tea Factory

2009 Menghai “7452” Red Ribbon * Ripe Pu-erh tea *
Batch 901 * Premium blend fermented cake * 357 grams

Classic Recipe “7452” ripe Pu Er tea is one of the classic, traditional recipes in the Menghai Tea Factory. It used to be the highest quality of ripe Pu Er tea exported to overseas. The tea is medium-fermented, with tea buds spread on the surface. Bright red tea liquid with mellow & thick taste, and sweet aroma; less coarse taste compared to 7572.

A classic recipe from Menghai, but the first production of 2009 (901). This is an average blend of 5th grade material that was fermented last year, so the cake does not have that just fermented taste, rather it has already mellowed a bit. Another 6 months to a year down the road and it will make even more impovements in taste and liquor clarity. But, don’t wait, as this will sell fast!

This is the first release of the 7452 recipe since 2007. Small red ribbon embedded into the cake denotes this special release.

About Menghai Tea Factory View company

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1 Tasting Note

42
2 tasting notes

Dark brown liquor that smells and tastes of malt were persistent throughout the entire session. A nasty body feeling and a simple, straight forward flavor profile make me not a huge fan of this shou.

Initial aroma is of currants and deathly, almost rotting, sweetness. The liquor is dark as soon as the water hits the leaf, probably because of the tight compression in the cake —more smaller particles in the brew. There is a light bitterness, which gives away to a malt and slight roast nut flavor in the first 4-5 steepings (5-15 secs each). As the session matures, and I drink more, I start to feel a light headedness and then a slight headache. The malt flavor hangs around with a general corn-syrupy sweetness later (steepings 6-10, 30 secs-1 min).

No chi or energy noted in my body after or during the session. Headache hangs around for a while after though.

Purchased at New Century Tea Gallery in Seattle.
Additional brewing parameters: Two rinses. 100ml gaiwan, 6g leaf.

Flavors: Malt, Roasted nuts

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