2008 Menghai Qi Zi Zhi Ge Ripe Pu-Erh Tea Cake

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Bitter, Medicinal, Musty, Wet Earth, Chocolate, Dark Bittersweet, Earth, Sweet
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Sirentian
Average preparation
Boiling 0 min, 15 sec 7 g 4 oz / 114 ml

Currently unavailable

We don't know when or if this item will be available.

From Our Community

1 Image

1 Want it Want it

4 Own it Own it

6 Tasting Notes View all

  • “Once again, I owe this tea an apology for overbrewing it last time with way too much leaf. This time I used 9g in a 190ml gaiwan and it tasted and smelled wonderful. It’s still slightly on the...” Read full tasting note
    86
  • “this is a sample i got from AllanK to compare to the same tea i got from Aliexpress seller couple years ago. this tea also goes under different name of 2008 Menghai Dayi Song of Chi...” Read full tasting note
  • “The problem with reviewing this tea is I have to compare it to a tea I have not had in a while, the 2008 Song of Chi Tse by Berylleb King Tea on EBay. There are the same tea with different names...” Read full tasting note
    87
  • “Finishing up this sample from when I originally purchased it about a year ago. It’s been opened in the bag for about the same amount of time so maybe this has affected the tea. During the first...” Read full tasting note

From Yunnan Sourcing

“Qi Zi Zhi Ge” means Song of the Seven Tea cakes. It evokes the image of a tong of tea sitting patiently on a shelf waiting for time to pass, waiting for the tea to flower into something special. Ripe Pu-erhs from Menghai are very special.

About Yunnan Sourcing View company

Company description not available.

6 Tasting Notes

86
200 tasting notes

Once again, I owe this tea an apology for overbrewing it last time with way too much leaf.

This time I used 9g in a 190ml gaiwan and it tasted and smelled wonderful. It’s still slightly on the herbal, bitter side, but in an invigorating and harmonious way. Goes well with sweet peaches.

Second infusion:
Even more musty, with a lot of character like old furniture and a hint of salty seaweed. Maybe salty caramel / sugar, is that supposed to be the “sugarcane” on Yunnan Sourcing’s website description?

Third infusion:
Goes great with milk and drunk with bread and butter pudding.

Rating: 86

Preparation
Boiling 0 min, 15 sec 8 g 6 OZ / 190 ML

Login or sign up to leave a comment.

493 tasting notes

this is a sample i got from AllanK to compare to the same tea i got from Aliexpress seller couple years ago.
this tea also goes under different name of 2008 Menghai Dayi Song of Chi Tse

http://steepster.com/teas/menghai-tea-factory-berylleb-on-ebay/35786-2008-menghai-dayi-song-of-chi-tse-ripe-puer-tea

first couple steeps had the fermentation flavor that quickly gone.
The tea is rich, sweet and clean. i did enjoyed the same as i currently own. i havent noticed any difference, maybe only if i would do side by side. but i wasnt in the mood to drink a lot of shou today.
one thing i realized while its perfectly fine nice shou i didnt care much for it. it was …boring. My preference now is for large leaf shou. it lasts much longer and is generally more complex. Thats for today. My tastes keep changing.

https://instagram.com/p/BEV2uLkBwvr/

https://instagram.com/p/BEV4mdkhwi8/

Thank you so much AllanK for sharing ;)

Preparation
Boiling 0 min, 15 sec 7 g 2 OZ / 70 ML
Tea and Cheese Lover

I have the 2008 Menghai Dayi Song of Chi Tse from Berylleb. I only have steeped it up once. I liked the flavor in the tea, and for that reason I don’t personally find it boring, but I’m with you that it isn’t very complex. So, I was wondering if you could recommend any particular Shou(s)that is(are) complex? Extra points if its from a vendor where they don’t charge shipping and you can get in non cake quantities! (A great thing about Berylleb)

boychik

I will send you a message later with all my shou faves. I buy on ebay very rarely. there is no free ship actually, its included in price. plus i trust my dealers more than ebay sellers.

Login or sign up to leave a comment.

87
1758 tasting notes

The problem with reviewing this tea is I have to compare it to a tea I have not had in a while, the 2008 Song of Chi Tse by Berylleb King Tea on EBay. There are the same tea with different names and more importantly different storage conditions. If my memory is correct the 2008 Song of Chi Tse has cleared, having virtually no fermentation taste left. This one, on the other had has a fair amount of fermentation taste left. It has not cleared. While I did not get any fishy notes from this one and enjoyed it quite a bit. It is not as good as I remember the other to be. I will have to break out that other tea and try it again. It is possible my memory is faulty? Or is it possible that the storage of the other tea was better and it had lost it’s fermentation flavor? I can’t be sure. Now to this tea. This was quite good. It was dark and rich in the early infusions, thick with fermentation flavor. It did have a bittersweet taste initially but it got sweeter. There did seem to be some notes of chocolate in there. I liked this tea and rate it quite highly. Quality wise I think they are the same.

I steeped this tea twelve times in a 120ml gaiwan with 10.8g leaf and boiling water. I gave it a 10 second rinse and a 10 minute rest. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, 1 min, 1.5 min, and 2 min. The leaves were not done but I have had enough tea and don’t want any more caffeine today.

Flavors: Chocolate, Dark Bittersweet, Earth, Sweet

Preparation
Boiling 10 g 4 OZ / 120 ML
Tea and Cheese Lover

I’m curious to hear the comparison of the two after you taste the 2008 Song of Chi Tse by Berylleb again.

Rasseru

I wonder if you might have used different amounts of leaf? Is 11g your usual amount for 120ml?

AllanK

I usually use closer to 9.5g to 10g for 120ml so I went a little heavier than usual. It was just the amount that got broke off by my puerh knife.

Rasseru

haha you might have to get accurate for a battle of the 2008 menghai challenge

severinobambino

would also be curious about a side by side test ;)

Login or sign up to leave a comment.

17 tasting notes

Finishing up this sample from when I originally purchased it about a year ago. It’s been opened in the bag for about the same amount of time so maybe this has affected the tea.

During the first brew I opened the lid to see how the chunk was loosening up and I was met with a very strong fishy odor! I was surprised because I would expect that a cake from 2008 would have had time to let the wodui smell dissipate, and I don’t remember noticing it the first time I drank it.

Interestingly enough the fishy smell goes away when I dump the water out and the leaves smell more earthy and like what I taste in the first infusion. I add water and the fishy smell returns. Water comes out and the leaves smell sweet and earthy! How unexpected. This would explain why I didn’t notice it the first time – the fish smell is only powerful enough to smell when there is water in the gaiwan and does not get translated into the flavor of the brew. I may have to start sniffing mid brew to see if any other teas have surprising odors that only appear in the presence of water.

Speaking of water.. I’m using slightly different water for this sample. After reading MarshalN’s posts on the effects of water on tea I’ve decided to try using water with a higher mineral content for puer brewing. The water where I live is particularly low in minerals so I have been employing a device that “alkalizes” water, which is a fancy way of saying it adds calcium, magnesium and “other beneficial minerals” to the water. The marketing on the device is kind of BS but it serves my purposes just fine. Of course this is some very informal testing as I have no way of knowing how much the concentration of minerals is raised when using the device or how much the differences I notice are due to placebo. It seems that at the very least the new water doesn’t harm the tea, and may improve it.

That last bit is a little irrelevant considering I wasn’t even living in the same area when I first tried the sample. I’m not really comparing anything to anything as I don’t know what the tea would taste like with the local water.

Now..the actual tea. It’s pleasant enough so far. The brew is very clean with no dust settling at the bottom of my cup which is nice. I’m not sure how much of that is due to the tea itself (age/leaf quality) or if it has more to do with how the cake is broken. It’s relatively sweet with strength in the aftertaste.

I’ll have to write more when I return to the session later – at this rate I’ll be late for work

Preparation
5 g 3 OZ / 90 ML
AllanK

It is interesting you talk of earth in this one. I have the same tea from a different supplier, the 2008 Song of Chi Tse from Berylleb King Tea. Same tea, different name. However, the one from Berylleb has totally cleared. It had no fermentation taste to it at all.

mrmopar

I would try it without the mineralizer and see if there is a difference.

Login or sign up to leave a comment.

75
91 tasting notes

2008 MENGHAI QI ZI ZHI GE RIPE PU-ERH
7g used.
I’ve had quite a few ripe pu erhs before, but never tried one from Menghai, plus it was highly recommended on TeaDB, so I was looking forward to trying this.
Dry leaf is fishy, but I’m confident this will be good. Fried bacon too.
Wet leaf is interesting; it has a different aroma to what I usually get from ripe pu erh. It is creamy and slightly fishy, but it has a darker base, which is like bacon after it has been fried and gone crispy.

5s – Liquor is dark brown. Aroma is mildly creamy. Flavour is smooth, creamy with some milk chocolate. It has a slightly dry finish, which is unusual. It is not as creamy as 2002 CNNP (Zhong Cha) 7572 Green Label Tiepai Ripe, so far.
10s – Liquor is very dark brown. It is quite light on flavour, and not as smooth as it was in the first steep. It has some complexity.
15s – Liquor is darker brown. I expect the full flavour now. A very dark cherry-like sweetness sits on top of a darker base, which increases intensity on the swallow. Creamy and smooth again.
20s – It is creamy and chocolaty, but not as full bodied creamy as the White2Tea. The finish is odd; it stops short instead of lingering. There is some slight bitterness in the swallow. Not straightforward.
25 – Liquor is brown/black. Lightly creamy with some bitterness. Colour suggests full flavour, but it has lost it’s boldness.
35s – Liquor is brown/black. Better. It has a good bite; fruity; raisins.

Overall, it is a solid ripe pu erh, but nothing exceptional. There is very little fishiness left in it.

Preparation
7 g 3 OZ / 100 ML

Login or sign up to leave a comment.