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A bit more bold and unique than the previous Menghai I tried (the 7562). In addition to typical Pu Er earthiness, this has a herbal / medicinal flavour and slightly salty. It’s not for everyone.

Compared to the 7562, which I think is more of a generic or “classic” Pu Er, the 8592 doesn’t go as well with milk or with food since it steals the show a little. It’s not one of those crowd-pleasers that works well in the background––you WILL notice this tea as you’re drinking it, and it might clash with what you’re pairing it with. I’m glad I tried it, I can’t see myself drinking this often.

First infusion (180˚F):
Intense delicious fruity aroma, I’m getting strong passionfruit and some other very juicy fruits (apricot? nectarine?) on the nose. Flavour is very light, this was more like a rinse but the next infusion should taste great.

Second infusion (184˚F):
Still fragrant, a bit deeper honey colour but flavour is still quite light.

Third infusion (191˚F):
Flavour is still very delicate with some bitterness / astringency now. This is also not a tea that holds up to food well.

I suspect I might need to let this age for another year or so, will revisit then.

Rinsed once.

First infusion brewed at 208˚F for 12s
Dark rust-red colour. Aroma is nice and earthy, what you’d expect from a Pu Er. But flavour kinda bland, mellow. Goes okay with banana bread but nothing remarkable. Goes very nicely with milk.

Second infusion 212˚F for 18s
Liquid is BLACK in the 公道杯 and dark brown in the cup like coffee. Still very mellow flavour, nothing bold but very smooth and drinkable. Goes really well with food. Again, really nice with milk. Nothing special on its own but really addictive when pairing with food. Given the affordable price point, I can see this being a solid everyday Pu Er but this is the first of many samples I have to try.

Rating: 75 on its own, 80 when taken with food
Overall Rating: 77

Brewing this Western-style to finish it up. Delicious, thick-bodied tea liquor, and tastes fresh and crisp even though this is the 2016 Spring batch and I’m drinking it in December 2017.

Good value so I don’t feel bad Western-style brewing this. I brewed mine at 195˚F for 35s in a brewing basket in a mug, it smelled divine and pretty strong. Mixed it with milk and drank it with banana bread for breakfast this morning.

(Changed my mind since the last time I said I couldn’t Western-style brew this haha)

A bit bland, I think I used too much water to leaf this time. Probably good for when you’re recovering from a cold.

I have the Spring 2016 batch. Brewed at 193˚F. Heavenly malty, earthy, burnt-sugar aroma but the liquid is more earthy and not as sweet as it smells. Very good tea.

I had to wait till this year to try this tea, because the first couple times I brewed it last year (2016) it still tasted too young and bland.

First infusion: 182˚F
Liquor is very pale, made me think I had underbrewed it. But it smells creamy and fruity, tastes light and refreshing. I can see why people compare the flavour to persimmon, though it’s not what jumps out at me immediately––just some kind of uncommon fruit note. Delicious!

Second infusion: 185˚F
The aroma of this tea is so intoxicating, sort of warm gourmand-y and like vanilla but less sweet. If I could wear it as a perfume I would. Reminds me of some of my favourite scents like Micallef’s Ylang in Gold.

Next time will try first infusion at 185˚F.

Some of the most beautiful tea leaves I’ve ever seen. Flavour is fresh and delicious, but still not my favourite green tea.

I started at 175˚F and brewed it up to 180˚F. Might try starting at 180 or 185˚ next time.