2008 Menghai 5 Stars Vajra

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Bitter, Raisins, Sweet, Wood
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by mrmopar
Average preparation
205 °F / 96 °C 0 min, 15 sec 7 oz / 207 ml

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3 Tasting Notes View all

  • “Hmmm… not sure about this one. I got this sample from a friend and brewed it my usual way, but I had to get rid of several initial steeps because they just taste a little musty. That’s probably...” Read full tasting note
  • “A yummy Dayi tea. Very much like bitter chocolate. I like it a lot. I only have a sample and it does not look like it is for sale anymore. Too bad, it is a very nice tea, and a bit different from...” Read full tasting note
    87
  • “Broke this out during our “Fritz” on the site. Still trying to keep up. Got 10 grams off the cake for the Yixing. Gave a 10 second wash and went with it. Semi-dark brew as I think this is a...” Read full tasting note

From Menhai Tea factory (Dragon Teahouse)

5 Stars Vajra * Menghai Dayi Pu-erh Tea

Origin

Menghai County, Yunnan, China

Type

Cake/Black/Pu-erh

Manufacturer

Menghai Tea Factory

Vintage

2008

Packaging

Cotton Paper

Process

Cooked

Description
Menghai factory produced two batches of Vajra cake in 2008. They are divided into 5 star product and three star product according to their quality. Dragon Tea House is introducing the best quality beeng cha from Dayi.

Vajra is the first product from Menghai that adopts latest fermentation technique. The raw material is from organic production area in Menghai. Workers have selected the mao cha and divide it into robust and tender leaves, the fermentation is done separately with different time and process. After that, the leaves are blended and pressed into cakes.

About Menhai Tea factory (Dragon Teahouse) View company

Company description not available.

3 Tasting Notes

278 tasting notes

Hmmm… not sure about this one. I got this sample from a friend and brewed it my usual way, but I had to get rid of several initial steeps because they just taste a little musty. That’s probably not even the right word. They just taste not so great.

After that, it smooths out and ends up tasting a bit coffeeish, but it never really tastes awesome to me. I don’t think, “oh yum yum yum” at any point. I have enough to try again, so I’ll do so soon. I’m trying to give teas I don’t love a second chance at a later time because I’ve been having some sinus and congestion issues.

Preparation
200 °F / 93 °C 0 min, 15 sec 5 tsp 4 OZ / 118 ML
Stephanie

can’t love em all

Terri HarpLady

Isnt the word vajra Sanskrit for a religious Phallic symbol?

Terri HarpLady

oops! Did I say that?
Must be the pain meds, hahaha

Cwyn

Lolz and I don’t have pain meds to excuse my Freudians.

SarsyPie

O.O

Oh my! I didn’t know it was going to be THAT kind of party!

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87
281 tasting notes

A yummy Dayi tea. Very much like bitter chocolate. I like it a lot. I only have a sample and it does not look like it is for sale anymore. Too bad, it is a very nice tea, and a bit different from the typical Menghai shu.

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295 tasting notes

Broke this out during our “Fritz” on the site. Still trying to keep up.
Got 10 grams off the cake for the Yixing. Gave a 10 second wash and went with it. Semi-dark brew as I think this is a lighter fermented shou. No off flavor in this as I am finding about 6 years and the shous are coming in like the shengs do. It had a nice raisin and semi-sweet flavor and just the slightest touch of bitter/astringency.
I only did 2 brews with this over 2 days but it has been pretty nice and you get a little earthy and woody on the second day.
Enjoyable on a cool rainy night.

Flavors: Bitter, Raisins, Sweet, Wood

Preparation
205 °F / 96 °C 0 min, 15 sec 10 tsp 10 OZ / 295 ML
SarsyPie

Sounds like a really good one, mrmo! I love the ones with a little sweetness!

mrmopar

I think the light fermentation in Dayi cakes are nice. I have a couple of others like this kind of a mix of shou and aged sheng.

SarsyPie

I recently heard about both things. I did not know that there were different levels of shou fermentation. I think I fall solidly on the side which prefers a lighter fermentation. And someone was telling me about pu’erh that is a mix of sheng and shou. So that’s also on my list of things to try. :)

TeaBrat

wow, Dragon Tea House has so much stuff! I don’t see this tea on their site. Maybe they sold out of it?

mrmopar

I think they are out. I just checked their site also.

Kirkoneill1988

i don’t think they have this on YS :(

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