2010 Menghai Dayi "7562" Ripe Pu-erh Tea Brick

I’ve always wanted to own one of these 7562 bricks although I can’t quite tell you why. I’ve heard so many things about them and people owning ones that age very well over time. I’ve never had a brick that is so tightly packed before and, having no idea how to break it apart I immediately began attacking it with a kitchen knife, making a big mess. There must be a better way – a chisel?

My cup is elegant with no strange odors in my opinion. The tea is very smooth and dark with a creamy, malty and chocolate-y element. I am enjoying it. I’m a newbie to Menghai pu-erhs but am already a fan of this one. Definitely a good purchase for the price, I got mine from Puershop.com for $11.95 and that will make a lot of tea!

Last night I felt like having a Pu-erh, so I chose this one. Thank You Amy Oh for such a nice one. :)) I don’t usually do this, but I did read Amy’s review before typing this.

I used half of the sample in my glass press for this tasting, and I was struck by how sweet the wet leaves smelled! Maybe it’s because I haven’t had a Shu in quite a while, but they seemed sweeter than the usual pu-erh, and also had a light mushroom aroma. Am I the only one who noticed a purplish hued liquid at the bottom of my tea press??

My first cup probably could have been steeped a little longer, but I still got a rather dark cup with that purplish tea color around the cup. It smelled of light mushrooms. The flavor was light mushroom-like, smooth and sweet.

In my next tasting the wet leaves smelled like burnt sugar or brown sugar and sweeter. The cup was darker as was that hue I noted in the first cup. Aromas were deeper mushroom sweetness, & nothing but smooth, full, and delicious. :)) [1 minute at 180F].

I must admit, it was after midnight when I started cupping this Shu. I don’t know if they have more caffeine, but it seemed like it, because I was really wide awake and had trouble sleeping through the night. Caffeine usually doesn’t keep me awake! :// I didn’t want to let the tea sit until morning, so I had one more cup.

My last cup was steeped the longest, & the leaves smelled deeply of mushrooms and the sweetness wasn’t noticeable. The cup was darkest (purplish ring), and…….what can I say? Mushrooms anyone??! This was also the prominent flavor, while remaining so smooth and sweet on my palate! [5 minutes at 212F].

In my limited Shu experience, this Menghai Pu-erh was the best overall. The sweetness in aroma and flavor was great! I love the smoothness in every cup. I agree with Amy that there was no funky aromas or tastes, and that made this tea special IMHO. I wasn’t finding the chocolate aspects though Amy.

Look for an add-on to this review as I steep the rest of the sample soon. Note to self: No more late night Pu-erh tastings, unless I want to stay up all night! Thanks again Amy for a great Shu experience. :))

Cupped & Reviewed: Thursday, July 5, 2012.

This is one smooth tea even being a new shu. The first infusion is a creamy almost vanilla flavor that completely fills the mouth coating it with a viscous cream sensation. Infusion number two brings out some cherry tobacco notes. I would also argue that a coffee drinker might enjoy this tea due to it’s viscous heady nature. The color is beautiful reddish brown almost the same color as my yixing pot. However the party lasts a short time as this tea gives it all and is finished by the 4th infusion.

Not too much to be overly impressed by in this Dayi ripe puerh brick. A typical ripe puerh with a slightly malty taste to it. Well suited as a cheaper everyday casual drinking ripe puerh, that falls into the good upper middle range but falls short of the exceptional upper end ripe puerh.

I do not own that many bricks, but this is a favorite cooked puer brick of mine. I think I still like the 7572 puer cake better, but this is a still super lovely!! I always have one in my cupboard

A solid, though nothing special, ripe pu erh. Good flavor, with no off tastes. Kind of woodsy compared to other dayi ripes. It packs quite a punch in the perk up department. Would be a good choice for a morning lift. Fits the typical Dayi profile, with lots of good infusions.

Absolutely no “funk” smell or taste that you get with a lot of Shu. Super clean and smooth. There’s a bit of a nice roast of meat that’s been cooked on the grill in the scent of wet leaves.

Initially I got some vanilla upfront but that goes away very quickly. Mostly getting wood and light smoke. I kind of want to say a sort of wool sort of flavor as well, and maybe a slight touch of watered down coffee.

Pretty solid shu, but nothing spectacular in the depth of flavor. Maybe age will bring out some more of the vanilla and maybe some sweetness.

I am not entirely sure I am reviewing this in the correct place. This was given to me and mine has “Love of Dayi” on the bag in addition to 2010 Menghai Brick.

I love little brickettes and touchas. I don’t have to figure out how much to use. This one is quite solid. Even after steeping for 45 seconds. I’ll be spending a lot of time with it tomorrow. After steeping the aroma is kind of 4-H barn. But the taste is really nice. It is horse tack and cedar. Smooth as silk. There are no rough edges that need tamed here. Very easy to sip of chug if you are so inclined. Kind of sweet. Me and my Splenda monkey like that. A very enjoyable pu’erh.

Dunno… maybe I got a bad one or it still needs to develop. The aftertaste was kinda sour a year ago and its only a bit less so now. It did develop some spicyness though so I think I’ll let it wait a year more…