2005 Menghai Yellow Label Shou - Puerh

Tea type
Pu-erh Tea
Ingredients
Pu Erh Tea, Pu Erh Tea Leaves
Flavors
Camphor, Earth, Peat Moss, Wood
Sold in
Loose Leaf
Caffeine
Low
Certification
Not available
Edit tea info Last updated by Brett
Average preparation
Boiling 0 min, 15 sec 10 g 10 oz / 295 ml

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3 Tasting Notes View all

  • “Brewed this at work today and was kind of unsure what to do with it as I brewed… pretty sure it tasted like wet wood clippings that the sun was trying to communicate with. I ended up saying...” Read full tasting note
    Proust614 942 tasting notes
  • “Grabbing this one to wind down with. I grabbed 10 grams of this for the yixing gave it a rinse and let it sit a bit before brewing. This one has a deep dark color to it, The aroma I get is peat...” Read full tasting note
    mrmopar 282 tasting notes
  • “I’ve been sipping this one over the late afternoon. I got a sample with my Tribute Tea order. Looking in the envelope, I found 2 dense chunks, each about 7.5 grams, looking like chunks of...” Read full tasting note
    terri-harplady 3240 tasting notes

From Tribute Tea Company

Yellow Label Ripe Puer comes from Menghai Tea Factory, one of the oldest and most famous in China. Menghai is known to have pioneered the process of producing “ripe” puerh (also called shu, or shou). This process was introduced to quickly induce fermentation to meet rising demand for aged Puerh leaves. The result is a tea that has a roasted, earthy aroma, with a mellow and balanced bitterness. Robust, smoky notes of peat moss and oak are finished with a silky caramel aftertaste…

Notes: peat moss, oak, caramel

Infusion: 200ºF / 93ºC for 30 seconds

About Tribute Tea Company View company

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3 Tasting Notes

942 tasting notes

Brewed this at work today and was kind of unsure what to do with it as I brewed… pretty sure it tasted like wet wood clippings that the sun was trying to communicate with.

I ended up saying to myself, ‘just brew the crap out of this’ and then i realized it was dark brown so that phrase was 100% appropriate.

I can’t really say it was camphor at all because it had no spice to the wood, just a dryness. It’s got a good age to it, but it’s not for me as dry teas are bleh

Brett

Hahah.. yeahhhh. It’s kind of a “for people that are into that” type of tea. On the bright side, you can infuse it 100 times.

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282 tasting notes

Grabbing this one to wind down with. I grabbed 10 grams of this for the yixing gave it a rinse and let it sit a bit before brewing.
This one has a deep dark color to it, The aroma I get is peat moss or earth. I gave about a 10 second brew when I started. It has settled nicely. Wood, peat moss, camphor and earth are the notes I get. It is very similar to some older humidly stored shengs I have had.
It’s an earthy and full bodied on to drink. Very rich mouthfeel.

Flavors: Camphor, Earth, Peat Moss, Wood

Preparation
Boiling 0 min, 15 sec 10 g 10 OZ / 295 ML
Kirkoneill1988

never had a peat moss shou yet :/

Cwyn

How long have you been storing it?

mrmopar

@Cwyn I have had this about 90 days or so in with the others.

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3240 tasting notes

I’ve been sipping this one over the late afternoon. I got a sample with my Tribute Tea order. Looking in the envelope, I found 2 dense chunks, each about 7.5 grams, looking like chunks of dark chocolate. I used one of them.
It’s one of those woodsy, aged forest floor kind of teas, kind of musty, with a taste of cedar, tobacco, peat, & leather, and a little smoke. It has a strong kind of savory & peppery quality, with a sweet after-taste, & it tickles my sinuses! I’m not sure how many steeps I’ve had, but I suspect I can have quite a few more.
I’ll have to drink them later, it’s time to go to Taichi class.

SarsyPie

You make me want all the teas. LOL

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