Nie Chce Send Message

Grassy, sweet, with a rather nice note of mandarin orange. Astringent and drying aftertaste and a decent mouthfeel.

Grassy, sweet, mellow. Basically exactly what the description on the site said and nothing more. For my taste it’s a bit boring, but pleasant enough.

Uncomplicated but really comforting smoky woody semi-aged raw. Clearly mellowed out with age but still has some pleasant tannic astringency that is like licking an oak barrel. The flavors integrate together well into a general “cigar humidor” profile.

Really classic, clean and balanced ripe. No storage notes and a good price for this recipe.

Classic Menghai area ripe profile, more on the fruity and burnt caramel / brown sugar side of things and less of the vanilla I’d expect from Dayi. Reminds me of a fruity specialty coffee in a way, it’s quite nice. Some minus points for bad longevity though.

Classic robust Menghai area ripe taste. Vanilla, dark chocolate, caramel, cream, dough, wood, like you would expect from a Dayi. But also a bit of a funkier note that’s a bit reminiscent of a forest floor, not sure if that’s from fermentation or from ageing.
Good body and lasts well enough. Not outstanding, but a good value offering.

Quite a tasty semi-aged raw, greener than the age would suggest (mine was stored in Kuming, but I’m sure the tight compression also had something to do with it).
The highlight for me is the very nice rich perfumy floral aroma with a hint of smoke.
The flavor features a distinct grassy note, along with some nice sweetness, minerality, plums and that hint of smoke from the aroma. Not really much wood or other aged notes, maybe aside from some resin. Bitterness and astringency is present but rather low, body is pretty good. The aftertaste is probably the weakest side of this cake, just a basic drying without much sweetness, but at the price I got this for (10$/100 grams) I really can’t complain.