2011 Menghai Dayi 7262 101 Ripe Pu'er Tea Cake

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Cinnamon, Grain, Wet Wood, Wood, Anise, Dark Wood, Earth
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by xaveir
Average preparation
205 °F / 96 °C 0 min, 15 sec 6 g 3 oz / 93 ml

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2 Tasting Notes View all

  • “tl;dr: A thin, but easy to drink tea. Wet→Dry wood with hints of grain as you steep longer. Opens up quickly and brews cleanly, no fermentation tastes. 3.5/5 5g, 75ml porcelain gaiwan. Smell: Spicy...” Read full tasting note
    75
  • “Good for a daily driver, but don’t be expecting something to hold onto for special occasions. The tea develops over the first few infusions, reaching full body around infusion four. Flavors are...” Read full tasting note
    68

From Menghai Tea Factory

[Yunnan Sourcing Description]
A classic recipe from Menghai, but the first production of 2011 (101). This is an average blend of 6th grade material that was fermented last year, so the cake does not have that just fermented taste, rather it has already mellowed a bit. Another 6 months to a year down the road and it will make even more impovements in taste and liquor clarity. But, don’t wait, as this will sell fast!

Date: 2011 (101)
Net Weight: 357 grams per cake (7 cakes per stack)
Ingredients: 2009-2010 Fermented Menghai blended material
Produced by Menghai Tea Factory
[END Yunnan Sourcing Description]

[Berylleb ebay Description]
Pu’er Tea the old is better and better for our health.
The Ripe Pu-erh Cake is a mid-rang standard product of Menghai Tea Factory made of larger mature leaves covered on the cake surface by tip leaves. Moderately fermented for a strong flavor and pure aroma, the overall quality is excellent. This product won the sliver medal of the Sixth (Hong Kong) International Famous Tea Appraisal Competition.
[END Berylleb ebay Description]

About Menghai Tea Factory View company

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2 Tasting Notes

75
8 tasting notes

tl;dr: A thin, but easy to drink tea. Wet→Dry wood with hints of grain as you steep longer. Opens up quickly and brews cleanly, no fermentation tastes. 3.5/5

5g, 75ml porcelain gaiwan.

Smell: Spicy (as in cinnamon), mostly wet wood, hints of something I can’t place. Plum?

98C, 10s: Good “seal” on gaiwan lid. Scent was same as after rinse. The liquor is an average, ripe brown-red color. Maybe, more yellow than usual. Flavor is thin, with medium huigan, but a pleasant, lasting aroma in the nose after drinking. Very easy to drink.

98C, flash: Leaves opened up quickly, but I used small chunks of cake. Color more rich and dark, flavor is same but aroma that follows sipping is more full.

98C, 10s: liquor is now rich brown, with more “fast” huigan and some notes of more dry wood.

98C, 20s: Some light grain notes I don’t recognize. Still full flavor.

98C, 30s: .. 98C, 30s: Now the taste has finally mellowed out.

98C, 1m30s: Liquor much brighter/redder. 98C, inf s: .. 98C, inf s: .. 98C, inf s: becoming bronze colored, 98C, inf s: flavor dissipating.. 98C, inf s: … could probably squeeze out a bit more, but the flavor is thinning enough that I’m done for sure.

Qi of the tea is mild, I would say cooling and calming…maybe mildly disorienting even.

The tea is mildly “absorbent”. As in, during brewing, it creates a strong enough vacuum inside the gaiwan to cause the lid to feel slightly “stuck” when you lift it up. Historically, I’ve found the absorbency of a ripe pu’er correlates with the strength of it’s qi and how much I like the tea reasonably well. On a scale from not absorbent (0) to “can pick up the gaiwan with the lid due to the strength of the vacuum created” (5), this tea is a 1.5/5.

If anyone knows the name for this phenomena, I’d love to hear it!

Final impressions are: for the price, a great tea to brew while sitting around during the day. Not gonna knock off your socks, but for $25 a cake I’d stock this around for poor weather. Taste was rather thin but clean, would probably pass the “mom test”.

Flavors: Cinnamon, Grain, Wet Wood, Wood

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 3 OZ / 75 ML

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68
1 tasting notes

Good for a daily driver, but don’t be expecting something to hold onto for special occasions. The tea develops over the first few infusions, reaching full body around infusion four. Flavors are spicy and earthy, with notes of wood, anise, and a surprisingly fruity finish. A reed flavor is picked up in later steepings, and the very final steeps are sweet and fruity.

Flavors: Anise, Cinnamon, Dark Wood, Earth

Preparation
7 g 4 OZ / 110 ML

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