A very decent Menghai Dayi ripe blend. Seemingly typical characteristics of the material used in mainstream Dayi cakes – solid compression; mix of whole leaves, pieces and stems; limited scent in dry leaves. Reported to be grade 3 leaf quality which seems to result in a more interesting and exciting flavor profile. The tea soup for this one is a reasonably clean deep burgundy color. Interesting mix of flavors during different stages of the tea session – camphor, leather, earth, cedar, biscuits, bread, citrus, cinnamon, pepper, cream with a gentle sweetness throughout. No fermentation flavors detected. Solid durability, therefore, good for many resteeps. This is a solid shou for everyday drinking!

Boiling 0 min, 15 sec 7 g 3 OZ / 100 ML

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I drink mostly puer and sometimes what we as Westerners think of as black tea.

I no longer assign numerical ratings to teas because our enjoyment of tea is very subjective. Reactions to a particular tea vary from person to person and within the same person across different tasting sessions.

My tea notes are simply comments reflecting my impression at that specific point in time. They are helpful to me and if they happen to be useful to someone else that is good.

For me, tea is magical with its ability to transform by bringing one back to center and inspiring both peace and contentment.
Reformed coffee drinker. Switched to tea as part of my goal to work on living a healthier, more balanced life — haven’t looked back since.

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