23 Tasting Notes
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.
Flavors: Brown Sugar, Coffee, Red Fruits, Yogurt
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.
Flavors: Bread Dough, Creamy, Dark Chocolate, Forest Floor
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.
Flavors: Floral, Grassy, Mineral, Plum, Resin, Smoke
