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“called the thick ripe cake. well aged dayi with hints of cherry on the first steep.hints of oak at the back of the tongue. second infusion cherry with lemon a taste almost like a well aged scotch....” Read full tasting note
“Courtesy of an exceptional friend, we’ve tasted this 10-yr old shou twice. Briefly, we agree with Rich, this is a much lighter shou compared to most other Menghai Dayi shou. “Hou Pu” (thick...” Read full tasting note
“Having another go at this tea. Very enjoyable the second time around too! I was reading through mrmopar’s review and am really picking up on the scotch notes. It’s odd to say it, but it really does...” Read full tasting note
“This is a lighter, sharper, crisper shu than the typical dayi ripe. It is definitely pleasant, clean tasting, and easy to drink. I tend to like the heavier ones, but this is a respectable tea, and...” Read full tasting note
2007 Menghai Dayi “Hou Pu” Ripe 500g
This Hou Pu Bing (thick pu-erh) was only produced in one batch in 2007. Now after 3 years of aging, it has become more mellow and smooth. This cake is now highly sought after in the China market. Many people purchase them to drink right now or store longer. This is classified as a semi-fermented tea, mainly composed of 1-5 grades of Maocha.
Type of tea: Ripe Pu-erh
Composition: Yunnan big leaf tea bush
Producer: Menghai Tea Factory
Net weight: 500 grams
Company description not available.
2007 Menghai Dayi Hou Pu Ripe Puerh Cake, 500g
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Menghai Tea Factory(from berylleb ebay)called the thick ripe cake. well aged dayi with hints of cherry on the first steep.hints of oak at the back of the tongue. second infusion cherry with lemon a taste almost like a well aged scotch. will explore more steeps. now off to enjoy…..short steeps under 15 seconds for now.
Courtesy of an exceptional friend, we’ve tasted this 10-yr old shou twice. Briefly, we agree with Rich, this is a much lighter shou compared to most other Menghai Dayi shou.
“Hou Pu” (thick pu-erh) appears to be a complete misnomer! If you’re looking for a full-bodied, thick, rich, breakfast shou, Dayi offers several other choices.
Hou Pu is dark, smooth, and pleasant without any astringency or bitterness. It also provides a noticeable relaxing qi. And since this is a decade-old shou, there isn’t any hint of fermentation flavor. This unique shou would be a good choice as an afternoon tea when one has time to notice and enjoy the subtleties of this very refined ripe pu-erh.
9.2g / 205° / 60s preheat/ 60s warm / 10s rinse / 20m rest/ 5s /10/20/30/40/60/120/240 every two steeps combined. This session produced six reasonable steeps instead of 8 as with most other Dayi shou. I would recommend more leaf. Perhaps this is why Hou Pu is only available in a 500g cake?
Having another go at this tea. Very enjoyable the second time around too! I was reading through mrmopar’s review and am really picking up on the scotch notes. It’s odd to say it, but it really does have a scotch taste to it. Overall very enjoyable.
Flavors: Autumn Leaf Pile, Compost, Dirt, Scotch
This is a lighter, sharper, crisper shu than the typical dayi ripe. It is definitely pleasant, clean tasting, and easy to drink. I tend to like the heavier ones, but this is a respectable tea, and a good bargain since it is a 500g cake.
sounds yum!
Mmmmmm
Hey Mr Mopar. I did a video that you may enjoy about how to brew Pu’er, just posted it online today. Id love to hear your take on it. I was doing gong fu, then recorded the Gaiwan simple method which may be more popular on here.
Let me know your thoughts, if you like :) Cheers
http://www.youtube.com/watch?v=dmNZ3Mqi5F4
Bonnie, Azzrian it’s a good one no off odors or any signs of twigs or anything in this one. A nice clean cake. Misty saw the video it;s nice it should help many out. aA lot of people use the gaiwan style preparation. I tried it but my big hands could not do it righ so i got clay pots for my preparation. I actually have a pot for each of the major producers that are dedicated to each factory. Hopefully the will retain that bit of each one as they get older and more use.
mrmopar, a fat gaiwan is easier to handle (I have one) Or the type with the spout and handle (mine is clay). I think the use of a gaiwan should not be ruled out entirely,because of what you can do playing with the leaves.
I got an easy gaiwan coming in from china soon. I think i will be more comfortable with it than the one i have here. The one i have coming in has the spout so i should be able to master it.
good idea….think you have it all now!