TaeTea Dayi Menghai Tea Factory

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Recent Tasting Notes

75

Lightly fermented factory shou. Not bad but strong fermentation flavor, especially the first few steeps. Actually more fermentation flavor than expect from a 3 year old shou. Drowns out the finer notes. A bit too medicinal for my preference, but the aftertaste is nice. I will probably steam the rest of this tuo and let it air out, but I think a few more years is needed on this one. If you are reading this in the future, this tuo is certainly worth checking out.

The tea soup is light and red-brown, never turns really dark even when pushed.

I brewed 10 gram in 100 ml of water at boiling 100 C. Might want to play around with the parameters. Lasted quite a few steeps. The first few it was a bit harsh, peaked around steep four or five for me.

Flavors: Chocolate, Mushrooms, Nuts

Preparation
Boiling 0 min, 15 sec 10 g 3 OZ / 100 ML
Tea for Steve

At another session I pushed the tea really hard and that renders interesting results. If you can cope with the resulting bitterness, you get some good complexity and the fermentation flavor is less disturbing.

Tea for Steve

And another comment after more sessions: the tea does grow on me. I still feel it need some more storage, and it is not very accessible, but there is some really interesting things going on. I suppose I might say that I am not wild on how it tastes I do like how it makes me feel.

mrmopar

The 2009’s and 2010’s are getting good now. I would sit on it a while.

Tea for Steve

Thanks, I suspected it needed some time on it. I actually have a tong in the mail so I will stick that one in the back of a cupboard for a couple of years :)

mrmopar

Only better with age.

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70

Interesting ripe, but overall left me unimpressed i owe this to my lack of knowledge on how to brew ripes and to its younger age, i have a 2014 aging but i lost one to mold recently.

Weakish but later steeps brought forth a smoother but perky flavor of something between strong mineral water and a herbal tea, had a hint of something i would now assume smells of Chinese medicine?

The finish was pleasant, nothing really strange in the wet leaf smell, smelled earthy like a young ripe, dry leaves did smell a little of fish mostly cause of age i would assume.

Interesting to note that there was a strong cha qi showing up in the 4th steep, this took me by surprise a little but the flavor by this point was very weak and tasted of sweetwater which was off putting.

I would try this again but i’m too obsessed with shengs nowadays.

Preparation
Boiling 0 min, 30 sec 4 g 5 OZ / 150 ML

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75

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Flavors: Chicken Soup, Herbs, Spicy

Preparation
195 °F / 90 °C 0 min, 30 sec 2 tsp 4 OZ / 120 ML

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It seemed like a nice version of shou, especially for the price (listing at $22 by Yunnan Sourcing now). As far as aspects go it was clean flavored, somewhat complex, reasonably full in feel, and well balanced. Flavors were on the rich side, but not earthy, so the overall effect was a bit light. To me it seemed to include molasses like sweetness with some degree of fruit, probably in the range of fig, dried persimmon or dried tamarind, maybe not peach so much, transitioning to include some spice tones. Without negative aspects of any kind to work around, astringency, of course, or pronounced earthy flavors, it works well brewed at a range of infusion strengths. As far as limitations go it could’ve been a little more complex, but I guess it might fill in a bit with more time. I don’t drink that much shou so it’s hard to place it on a scale but it’s the third relatively inexpensive version I’ve bought this year and the best of those.

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So I threw one of these into my last YS order as I’ve heard people talk about them fondly as a daily drinker. Tried it today and I’m a little confused as to whether I liked it. Mind you, given the price I wasn’t expecting a lot either.

Used 8g in a 130ml gaiwan, and washed it for about 20 seconds. Then started steeping at 10 seconds. Slightly bitter, with some cocoa notes. Gets sweeter on subsequent infusions but the slight bitterness never entirely goes away. Overall it just felt a bit.. flat, light and mono-dimensional. I wouldn’t say its a bad tea, its decent, but I can’t see myself ever craving it.

Later in the day I brewed this once more, this time western style. 3g in 300ml of water just off boiling for 5 minutes. Finally a bit thicker and definitely better, but still not remarkable. I could drink this at my desk while working etc, when I can’t pay full attention to my tea.

I wonder if an older v93 would be significantly different?

mrmopar

Use a couple of grams more. It seems to work better with heavier leaf.

Sqt

@mrmopar: will do, thanks.

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88

Well, I am a bit sad, as I used to have a very nice schedule for drinking tea where I would wake up before everyone else at 5:00 on the weekends make myself a light breakfast, then sit down and watch the sunrise with my tea.

During ramadan I have to wake up at 3:00 and eat as much as I can before 4:30 and then I am not allowed to eat until 9:00. So, that doesn’t make much room for me to drink tea at a schedule of my choosing. So, I believe it is wasting tea to just sit there in the dark drinking tea with an almost full stomach from breaking my fast. So, this will be my last tea tasting until June 25 when Ramadan ends, but I’ll save a special tea tasting for Ramadan’s end

However, I sat down with this tea anyways yesterday, it was 10:00 and I had just finished breaking my fast with a huge meal. I thought that maybe I could give this tea a try. The tea session however was a mess, in the dark I really could not focus on the tea and I did not enjoy myself as I usually would with such a nice tea. It might be from the new found energy from the food, but I was extremely jittery and could not sit in one place to focus on the tea. As well, I felt although I was just trying to get the session over with and not really appreciating the tea. This is where I made up my mind and decided not to waste any other teas.

The Tea for such a young tea was actually very nice. There was nothing off-putting about it, but I really did not pay any attention to the specifics, as I said before I could barely sit still. I do, however, remember that it was very smooth, and with indeed, a peachish like taste with stone fruits along with it. When I say peach ish, it was like you were cutting peaches in a bowl then left that bowl in the sun and tasted it. meaning it did not have the acidity of a peach, but had some of it’s flavor. It was wonderfully balanced swell, but there was a bit more earth than I would have liked. The tea fell really quickly, and by around the 8th stepping it had lost most of it’s flavor.

I don’t know how teas like this age, but I am sure it would be amazing after a few years if it is already very pleasant today.

After Ramadan I will definitely want to finish up the sample and add more of my thoughts, but it will definitely by a very long wait until then.

Flavors: Earth, Peach, Stonefruits

Preparation
Boiling 0 min, 30 sec 5 g 3 OZ / 100 ML

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Courtesy of a exceptionally kind Steepster friend, my wife & I were able to experience this young shou.

Leaf Color – Chocolate brown with some gold tips throughout.
Fragrance – faint fruity
Aroma 60 sec. warmed leaves – Mod strong pu-erh up front with fine pipe tobacco in the background.
Aroma 20 min post rest – mild fine pipe tobacco w/pu-erh in background.
Brewed aroma – Not noted.
Liqueur – Cloudy amber initially

Taste – Ultra-smooth, rich, round, and very clean. There wasn’t any bitterness, astringency, fishiness or funk, which is surprising for a 2016.

Flavor profile – Initially, there wasn’t an obivous flavor except mild cocoa at the end of the sip. Unfortunately, the third round ( 15s & 30s steps combined) weren’t like the previous very enjoyable cups. The flavor profile morphed into a tart acidic citrus that overshadowed all that we enjoyed in the prior cups. Before I could finish this cup I had stomach upset. Tasting session ended.

Impression – This “bipolar” shou isn’t a morning cup. Given the name " Golden Fruit", and the tart acidic citrus flavor, this shou reminded me of Earl Grey. Not our cup of Shou!

10.5g / 6 oz / 205° / 60s preheat / 60s warm leaves / 10s rinse / 20 min rest / every 2 cups combined / 5s / 5 / 5 / 5 / 15 / 30 / stopped due to stomach upset.

Preparation
10 g 6 OZ / 177 ML

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I bought this about 3 months ago now? This is my first time trying it, and I must say it’s lovely, I’m so glad I have a cake of it, thick and oily, but also with this green oolong-like astringency, drying the top of the tongue and roof of the mouth, smooth, slightly medicinal, some smoke, lots of mintiness, and a strong cooling in the mouth, and a medium qi. Herbs, woodsy, plummy, apricot, lemon peel, notes of like… tequila? the astringency is a little strong, but there’s no bitterness, I’m excited to see how it develops :)

gongpoo

i get the tequila!

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$26 on King Tea and part of the 2016 lineup… had the word fruit in it so I had to try it.

This tea is ready to drink now, which is not usual for same year shou for me; Green Miracle was the first exception before this.

There’s not really a fruit taste to identify in this tea, but there is a sweetness upfront and at the end that makes it unique and enjoyable. Sweet in the sense of the ginseng ripe Bana has. Very light brews with this which appeals to me. Light brown color with a hint of red, not dark as you can see through it and no texture to speak of. This is a mid day type of shou and not the ending night or morning type; unless you prefer your shou on the light side.

Would like to do another session with double the leaf to see what happens. Must say that it taste quite clean for what it is. Huge points on that part of the teas attributes.

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95

typical dayi sheng flavor: floral incense, fruity, aromatic, harmonic
astringency is there but not disturbing, blends well with the fruity aroma.
i really recommend it, tastes different to other dayi raw, but still typical dayi.

Flavors: Astringent, Floral, Fruity, Hay, Sweet

Preparation
180 °F / 82 °C 0 min, 15 sec 3 g 3 OZ / 100 ML

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