2013 Zenpuer 1307 Menghai Ripe Pu-erh Tea Brick 250g

Tea type
Pu'erh Tea
Ingredients
Not available
Flavors
Autumn Leaf Pile, Butternut Squash, Cinnamon, Dates, Earth, Fig, Nutmeg, Peat Moss, Pumpkin, Wet wood
Sold in
Not available
Caffeine
Medium
Certification
Not available
Edit tea info Last updated by Cameron B.
Average preparation
Boiling 0 min, 30 sec 7 g 10 oz / 295 ml

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3 Tasting Notes View all

  • “This has to be the most unique tasting puerh that I have yet to encounter. It is much lighter and a bit more sweet than mellow. I am not sure if I’d agree with the vendor description of calling...” Read full tasting note
    100
  • “The wonderful thing about puerh is the amazing potential for change. I hadn’t taken this brick out for 9 months. The dry leaf is large and thin and somewhat “wet” although stored with the rest of...” Read full tasting note
  • “This reminds me of a good quality Dayi ripe. A similar flavor. It is medium fermented, tasty, no off flavors, just a hint of bitterness. Easy to drink. Good stuff, my wife said it is one of her...” Read full tasting note
    87

From PuerhShop.com

2013 Zenpuer 1307 Menghai Ripe Pu-erh Brick Tea (禅普洱1306勐海熟砖)

6 years practicing, a thousand miles chasing, a dozen samples tasting afterwards, from Menghai, the heartland of Pu-erh tea, comes this Zen Pu-erh.

The flavor is honey sweet, one of a kind. Who says all ripe Pu-erh teas taste about the same?

Pu-erh Tea Brick about 250g Fermented/Cooked/Shu Vintage 2009 Premium class Loose tea leaves Caffeine: Moderate PuerhShop Exclusive

Zenpuer, new premium Pu-erh tea

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3 Tasting Notes

100
266 tasting notes

This has to be the most unique tasting puerh that I have yet to encounter. It is much lighter and a bit more sweet than mellow. I am not sure if I’d agree with the vendor description of calling it honey like but at the same time I can not think of any better term to describe it. A very good puerh that I like for when I want something different.

Preparation
Boiling 0 min, 30 sec
mrmopar

On the list this one goes.

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26 tasting notes

The wonderful thing about puerh is the amazing potential for change. I hadn’t taken this brick out for 9 months. The dry leaf is large and thin and somewhat “wet” although stored with the rest of my teas that are all fairly dry. The leaf comes off the brick in thin layers. The brew is thick and red and still quite unique but now the complex aroma is reflected in the taste – wet leaf, slightly cinnamony, dried fruit, nutmeg … or is it allspice, bark but all very subtle and integrated.

The amazing aspect of puerh is how often patience is surprisingly rewarded. It’s difficult to recommend (or not) or rate such a unique tea; so I’ll refrain from doing so – I’ll leave it to the adventuresome lovers of shu pu to decide.

Below, my original tasting note:

The brewed tea smells rather odd and the closest I can get to describing it is – grass and raw acorn squash. Although I love acorn squash, I don’t expect ripe puerh to smell like it. There are some other more pleasant spicy aromas and mouth sensation after the 3rd or 4th steep but unfortunately, not coming through in the taste. One thing I can say about it, you can brew the hell out of it and it is still very smooth. I might have to experiment a bit more with it… less water, more brewing time?

Flavors: Autumn Leaf Pile, Butternut Squash, Cinnamon, Dates, Earth, Fig, Nutmeg, Peat Moss, Pumpkin, Wet wood

Preparation
Boiling 0 min, 15 sec 7 g 10 OZ / 295 ML

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87
289 tasting notes

This reminds me of a good quality Dayi ripe. A similar flavor. It is medium fermented, tasty, no off flavors, just a hint of bitterness. Easy to drink. Good stuff, my wife said it is one of her favorite ripes.

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