Menghai Tea FactoryEdit Company
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Recent Tasting Notes
I broke off about 5 grams into my 100ml gaiwan rinsed twice and steeped with boiling water. This tea opened up pretty quickly considering that it came of a brick. A shout out to 2dog for sending me a free flat edge pu’erh pick in my last order as my thicker pointed pick kind of creates a lot of broken pieces especially with bricks. The wet leaf had a very nice honey/cherry sweet aroma along with the traditional ripe smells of a nice old barn stacked with hay and wet wood on a dirt floor. Wow, reading that back I could see how a non pu’erh tea drinker would think we are off our rocker for liking these tastes and smells. More for me. No fishiness just a bit of the normal fermentation smell on the rinses. This tea gave a nice thick liquor even at 5 grams. I am noticing that I prefer around 5-6 grams with my ripe and 7-8 with my raws. More than that gives me a bit more of the coffee taste with the ripe and I am not a coffee drinker. This tea is pretty delicious. Notes of the traditional coffee like bitter notes with a nice earthy/woody flavor that gives a bit of honey/tobacco sweetness on the back end. It gave pretty well considering it was only 5 grams. This one is definitely a great daily drinker. I am really digging the Menghai ripes. I imagine this one will get even better with age. I would say that this has a medium energy to it. Not too strong. Not too weak. I would recommend this to any ripe drinkers out there for a solid go to tea. Cant wait to try this one in a few more years.
A very nice everyday shu puer! A tea that is both sweet and smooth with traces of dark cocoa, malt and baked bread enjoyed throughout the tea session. The dark tea soup offers a sweet and bready aroma. The steeps are thick and syrupy with a mouth-coating sweetness. This shu is very clean with no off flavors of any type. It goes down easy and is quite soothing to me.
Through two-steps, thus is a very nice tea! Creamy…sweet…no hunt of fermentation. I sell caramel and malt and sweet from the liquor. Wet leaves almost smell smoky, but not drop of smoky taste in this. Very bury smooth! This tea will be one that I will buy again!
Flavors: Caramel, Malt, Sweet, Wood
I read somewhere that someone really liked this tea from YS so I decided to buy a cake from them. If you look, it is $53 which is high for a ripe since they are cheaper than raw. I really liked seeing that this was an authentic cake though; all those little things make it more fun to open up. My view on ripe tea is kind of negative because while I enjoy it, I believe they are about all the same while sheng varies much more. Of course someone can point out the difference in a WP ripe versus a $5 full size cake; but something about cakes that cost a bit more seem to all taste the same to me. This cake was highly compacted and pressed well which took my pick to get a chunk off. Upon steeping it I noticed the aroma that ripe has but with no funk to it which was a positive already. The taste throughout the 8 steepings that I drank were very fine and smooth. While there may not be a unique taste associated with this tea for me, it is the smoothness that runs through the steeps with this tea that appeals to me. A sample of this would come up with the same tasting notes and I wouldn’t have purchased it. I’m not regretting my purchase, but I may be realizing that ripe just isn’t my type of tea. However ripe tea will be my great friend when winter rolls around :)
Dianhong Tea at Aliexpress
Price: £11.92 ($18.37) for 150g cake.
Price per gram: 7.95p ($0.12)
Sweet: Very smooth, creamy and syrupy with lighter brews. Heavier brews yield an unfavourable metallic taste.
When brewed heavy I would rate this only 75/100.
Dry: Fishy. A yellow aroma…
Wet: Soft, yellow, creamy, light smoke. Not particularly inviting. Porridge sweetness.
5s – Dark brown. Sweet creamy, syrupy sip. Lightly brewed like this it is very pleasant. A cool breeze, milky, butteryness with a hint of cream.
20s – Darker brown. Soft cream on the sip. The body is soap-like. It is stimulating, but not overpowering. It is richly creamy and it swells to a medium strength body.
40s – Very dark brown. This tea is incredibly smooth and rounded with only a trace of an off wood note. Brewing this tea with more leaf and for longer steeps time, I find it gets heavy in a way where I feel it gives too much caffeine / metallic taste.
Flavors: Butter, Creamy, Honey, Soap
Drinking this tonight while cooking up a storm. Bought 2 tuo chas a few weeks ago but never broke into it. V93 seems to be exactly right up my shou alley. I loved the 2011 250 gm tuo cha. This one has a similar sweet taste profile but the flavor is not quite as complex and concentrated. Still, an absolutely wonderful daily drinker
I am brewing this in a pretty new zisha clay gongfu style pot. It’s a little pear-shaped one, and after a lot of internal debating, I decided I’d use it for Shu Puer. This Puer is pretty smooth, sweet, and creamy for a Shu Puer. It has a bit of the leathery aftertaste, but not too much. Of all types of tea, Shu Puer tastes the most consistent to me, so usually when I have it, it’s very subtle differences that make its character different from others of its type. Only a couple so far have had any significant stand-out qualities to me.
By the second infusion of this tea, I’m already getting an even smoother quality and none of the earthy aftertaste. It’s more mouth-coating and sweet this time, making me salivate more. Third and fourth infusions are similar, just not as sweet and a bit more dank and earthy. As for notes… musty, earthy, woody, and nutty all describe this tea. The usual shu Puer flavors. It’s a pretty clean one though overall, and mild.
Flavors: Creamy, Earth, Mineral, Musty, Nutty, Wood
15sec and rinse. /96ºC The leaves smell like sweet potatoes. (Dark amber colour)
15sec /94ºC No bitter. Smooth.Slight sweetness at the end. Forest/wood. Mid-low body. (really dark colour).
20sec. /90ºC Really slight bitter aftertaste. Remembers me like some wood or something simmilar. (really dark colour). No bitter. Earthy
20sec /97ºC Sweet. Less wood flavour. Still not bitter. Is not as strong as the 2 first brews. It has lost some body, now is lighter. In my opinion it has improved. Still not bitter. Earthy
20sec /92ºC The leaves still smell like sweet potatoes. lighter than the previous brew. Not bitter. Sweet. Earthy
30sec /85ºC The leaves lost the strong-medium sweet potatoes smell. Now is really soft. Still dark. Really light bitter aftertaste. Now its more like leather. It has lost the strong earthy-forest flavour and some sweetness.
I don’t know how to describe this brick. I like creamy, cocoa and sweet pu erhs, with no bitterness, but I enjoyed this one. It has some earth/forest/leather flavour, not too strong, but still not weak flavour. It also has some light earth flavour.
At the begining the weat leaves has a strong sweet potatoes smell that has lost in the last one.
The first steeps had a medium body, with some sweet aftertaste that has lost at the final steps, becoming a really light bitter aftertaste.
This has been the fisrt time I reviewed a tea while I was drinking it. It’s been a nice experience.
PS: I bought it in dragon tea house.
Flavors: Earth, Leather, Smooth, Sweet, Sweet Potatoes, Wood
This is my everyday drinker. Really well balanced tea. I agree with the other review that say that this is a ‘diplomatic’ pu erh. If you want to start with ripe pu erh this is the best option to start.
I have steep it twice today, with 5.35gr of leaves and boiling water in both steps as I’m starting to take notes about my teas to see how they change with time as I have bought during this year some pu erh to age.
7sec: It has some kind of sweetness, with a light astringent afterstaste. Mid body. I can’t identify any concrete note. It’s not complex, but just I can’t find any known note.
9sec: it’s more sweet, light body. The astringent aftertaste is now lighter than in the previous step. I still can’t find any concrete note. Really well balanced.
This is concerning me as I don’t know if it’s me or this tea has ‘no concrete notes’. Maybe someone with a better palate will find some notes but I can’t. I can only indentify sweetness and that astringent/really light bitter aftertaste.
I will continue tomorrow to see how it develops and if I can find any note.
Woke up over an hour early before I need to head to work so what do I do… pu’erh session of course :)
12 steeps before I head to work. I’ll admit that being tired in the morning I don’t have a lot to say about the tea itself, but it was enjoyable and I feel quite awake. I suspect that once I sit in my chair at work I’ll become tired once again. The taste of this is pure, basic, and smooth.
This is a strong and potent sheng. There were some slight notes of smoke at first, I’d say they dissipated after four steeps. athey were not strong. There was a mild astringency to the early steeps as well. While there was never a pronounced bitterness to this tea there were also no strong notes of apricots or stonefruits found in some sheng. Although some sweet notes did emerge around the ninth steep I don’t know what to call them. I think this is a cake designed for aging above all else. It is also expensive, Berylleb sells it for around $80 I think. While that is not too bad in price for premium sheng it is not cheap either. I could feel some qi from this tea but it was subdued at best. This was not a tea tremendously strong in cha qi. It did have a potent aftertaste to it. Strong and slightly bitter in nature.
I steeped this ten times in a 120ml gaiwan with 8.2g leaf and boiling water. I gave it a 10 second rinse and a 10 minute rest. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, and 1 min. The tea was not by any means weak at ten steepings. I suspect I would get at least five more out of this tea.
Flavors: Bitter, Smoke, Sweet
Today, courtesy of a very kind Steepster friend, I brewed this highly-recommended Menghai shou Gongfu style: 10g / 3 oz. / 205 / 5-sec rinse / 20-min rest / four identical steeps combined into a tea mug / 5, 15, & 30-sec for a total of twelve 3-oz. infusions.
This ripe pu-erh is robust, dark, rich, and velvety smooth w/o any astringency or bitterness. There were no off-putting flavors or aromas of any kind. It’s invigorating enough for breakfast. I didn’t notice any cha qi. Additional infusions had the same enjoyable flavor profile and were nearly as rich using longer brewing times. I also tried a fourth round of infusions @ 60-sec. However, it was too light-bodied.
Impression: I agree with DigniTea & mrmopar that it’s an excellent affordable everyday shou. This is also an excellent choice for pu-erh beginners like us who enjoy full-bodied black tea.
RO water re-mineralized with an Aptera filter http://steepster.com/teas/teaware/39532-puregen-aptera-alkamag-water-filter
Brewed gongfu-style using a digital variable-temp electric kettle and a tempered 3 oz. Ru Kiln gaiwan: http://steepster.com/teaware/bonavita/39130-1-liter-variable-temperature-digital-electric-gooseneck-kettle
In lieu of a sharing pitcher & tea strainer, a tea mug http://steepster.com/teas/royal-albert/45581-old-country-roses-afternoontea-mugs with a http://steepster.com/teas/teaware/29177-finum-brewing-basket placed in the tea mug were used.
Rinsed quickly a couple times in cold water the night before so it would soften up a bit and brew more quickly the next morning. Rinsed a couple more times with boiling water before short steeps. Tastes rich with wood and a bit of a lingering sour note that disappeared later and became sweeter and softer like caramel.
I brewed this several times over a few days and when I thought it may be done I boiled it in a small pot of water as there were still lumps holding together. It was surprising how intense a brew I still got from this – a very giving tea.
Another lovely sample I was given to try. :)
Interesting leaf, that even after numerous steeps over a couple days, still has clumps holding together and looks somewhat like decayed wood. Taste is very mild and creamy smooth though, and not particularly woody at all; perhaps just a bit of earthiness.
I drank about 11 steepings of this and came to the conclusion that this is pu’erh… like, this is pu’erh. Basically it doesn’t stand out as amazing or terrible, it walks that middle road quite well like a supermarket doughnut; sure it’s not Krispee Kreme but it’s also not a Walmart doughnut (sorry if you like Walmart doughnuts… they seem to be really old around here because they sit around)
I was drinking this last night at 11pm, stopped that session and started back up before work.
I was feeling this tea and got on Amazon to see that the Halo edition for the Xbox One is coming out in October… there goes $500 soon for just one game. Why? Simple, I love my brother a lot and this is something we would spend hours on and honestly as a teenager, his older brother (me) isn’t as cool as he once was… perception of a teenager, you know?
But hey, when I was a teenager everyone who was older than 18 was ancient and I wonder why they didn’t have kids and their own lawn to go mow… I was a mess though.
Another tea recognized as a star in the Dayi shu lineup. This one is an appealing blend produced since 2005. For my taste preferences, this one lives up to the high expectations. Tight tea buds with golden tips are found throughout the cake. The leaf yields a bright, ruby red tea liquor with a sweet and bready aroma coming from the wet leaves. The taste is smooth, sweet and flavorful with a caramel overtone. I should note that I found this to be more of a low level sweetness which is fine with me. Rich and creamy with no bitterness and no unpleasant scent or taste. Lingering aftertaste. I quite enjoy this tea. Good longevity – I took it through two rinses and eight flavorful infusions before moving on to a sheng. There was pleasure to be had throughout the entire session.
Dayi knows shu puer and they usually do it very well. This tea is one of the staples in my shu tea cabinet -smooth, powerful and enduring. A distinctive, quality Dayi product. Always reliable and it is a fantastic everyday shu! Produced in small 150 gram cakes and very affordable. Rather complex flavor profile – wood, honey, vanilla, nuts, cream. I brew it heavy; it yields a syrupy cup; it lasts all day through many resteeps.
I believe the sample I have is from 2008
This is actually the first shu I have been able to drink all the way through.
I used 5 grams and did two 30 sec rinses.
I had some great advice to not inhale before I tasted. So I put this in a travel type mug so I couldn’t smell it at first. Lol It worked for me! I was surprised at how much I enjoyed the taste. I tasted some mineral and lots of sweetness. Left an aftertaste of both
After several steeps the aroma was so much better. This 5 grams lasted me two days! Since it just kept giving I decided to steep and put in a mason jar to cool down and have it iced I enjoyed also. Some honey notes came out as it chilled.
I am a big fan of sheng. And I just maybe starting on the shu journey :)
Flavors: Honey, Mineral