0532 * MENGHAI DAYI PU-ERH TEA CAKE 2011 357G RIPE
by Dragon Tea House- Tea type
- Pu'erh Tea
- Ingredients
- Not available
- Flavors
- Not available
- Sold in
- Loose Leaf
- Caffeine
- Not available
- Certification
- Not available
- Edit tea info Last updated by Cameron B.
Average preparation
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I hear fishy smell means the tea is not properly made?
That may be true I’m not really knowledgeable enough to say. What I have heard, however, is that the Menghai tea factory invented the cooked pu-erh process and according to teadb are the masters. I believe the fishy smell comes naturally with the quickened fermentation process and that airing the tea out is the only way to lessen and remove it.
Yep airing out is the trick. Menghai “holds” new shou for at least 6 months to air out before placing it on the market. This lessens the odour but I think about 6 or 7 years before it dissipates completely.
okay thank you for the info :)
Yeah they can put you off if not aired properly.
It’s been 2 years since this review. I wonder why there hasn’t been more interest in this Menghai shu? It sounds like it might be a good choice for breakfast.