2016 Menghai "Yun Shui Zhen" Raw Puerh Tea

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Bitter, Floral, Metallic, Smoke, Sweet, Grass
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Sheng Gut
Average preparation
205 °F / 96 °C 0 min, 15 sec 8 g 4 oz / 125 ml

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2 Tasting Notes View all

  • “In 5-10 years, when this tea calms down a bit more and further develops its complexities, I’d bet that it will be worth much more than its current value (~$0.10/g). Mouthfeel-wise, this tea hits...” Read full tasting note
    80
  • “This tea was strong and bitter at first. It took about six steeps to begin evolving into something else. By the eighth steep there was a sweet but grassy note. I would not go as far as to describe...” Read full tasting note
    83

From Yunnan Sourcing

“Yun Shui Zhen” (lit Cloud Water Pinnacle) is a new recipe from Da Yi for 2016. It’s one of the few raw pu-erhs they have created that really got me excited. It’s got the classic Da Yi strength and mouth-feel, but without being harsh. Menghai tea factory used a blend of semi-aged Menghai area Assamica mao cha to create this lovely cake. It’s got floral, bitter, sweet and some astringency to it. Mouth-feel and hui gan is strong as is the pungent aroma. I feel confident this tea will age well given the right storage condition (avoid overly dry or overly humid storage).

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2 Tasting Notes

80
8 tasting notes

In 5-10 years, when this tea calms down a bit more and further develops its complexities, I’d bet that it will be worth much more than its current value (~$0.10/g). Mouthfeel-wise, this tea hits all the right notes, and I’m curious to see how it develops over time. As I said, others may not experience the same discomfort stomach-wise, and for those people—especially those of you who particularly enjoy factory productions—this tea would be a solid daily-drinker, or at least a solid option to tong-up on and store away…

Read the full review here: https://shenggut.wixsite.com/shenggut/single-post/2017/10/22/2016-Menghai-Yun-Shui-Zhen-Batch-1601

Flavors: Bitter, Floral, Metallic, Smoke, Sweet

Preparation
195 °F / 90 °C 0 min, 15 sec 6 g 3 OZ / 100 ML

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83
1758 tasting notes

This tea was strong and bitter at first. It took about six steeps to begin evolving into something else. By the eighth steep there was a sweet but grassy note. I would not go as far as to describe this as apricots as it did not seem quite that sweet to me. It started off a little harsh but did improve dramatically.

I steeped this twelve times in a 150ml gaiwan with 9g leaves and boiling water. I gave it a 10 second rinse. 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 minutes. The tea was not done at twelve steeps. I am sure I could have gotten a few more steeps out of this one but twelve was enough for me.

Flavors: Bitter, Grass, Sweet

Preparation
Boiling 9 g 5 OZ / 150 ML

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