Menghai Tianyu Ancient Puer Tea Cake 2006 357g Ripe

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Camphor, Earth, Spicy, Wet Wood
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by tea123
Average preparation
Boiling 8 g 4 oz / 110 ml

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2 Tasting Notes View all

  • “I enjoyed this tea. It is, however, different from many ripe puer. There were no notes of chocolate in it. Instead there were notes of camphor, spice, and a little bit of wet wood or wet storage...” Read full tasting note
  • “6g in Gaiwan. My first cake :) (Yes I bought it because it was one of the cheapest I could find). Dry leaf: It is dark and there are twigs in the mix, which suggests low quality material. This shu...” Read full tasting note
    70

From DragonTea House

Ancient puer tea cake, leaves harvested in 2001.

ORIGIN:
Yunnan, China
FORM:
Cake
PACKAGING:
Cotton Paper
RATING:
★★★★★
MANUFACTURER:
Meng Hai Tea Factory
VINTAGE:
2006
PROCESS:
Cooked
NET WEIGHT:
357g (12.6 oz)

About DragonTea House View company

Company description not available.

2 Tasting Notes

1758 tasting notes

I enjoyed this tea. It is, however, different from many ripe puer. There were no notes of chocolate in it. Instead there were notes of camphor, spice, and a little bit of wet wood or wet storage taste. It had a fair amount of fermentation taste in the first few steeps. This taste was a little more unpleasant than some ripes but not out of bounds. In the end I will neither recommend or not recommend this tea. It is really a matter of taste. Some will really like this tea, some will hate it. It was cheap. Dragon Tea House sold it for around fourteen dollars. While I don’t classify this as a bargain find as I do a cheap brick I recently drank from Yunnan Sourcing, it wasn’t bad. It’s in the eighth steep now and I am enjoying it so it isn’t all bad. Just if you buy this don’t expect too much from it.

I steeped this eight times in a 120ml gaiwan with 9.7g leaf and boiling water. I gave it a 10 second rinse and a 10 minute rest. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, and 30 sec. Judging by the color of the brew I’d say that I would get another four or so steeps out of this if I wanted to continue.

Flavors: Camphor, Earth, Spicy, Wet Wood

Preparation
Boiling 9 g 4 OZ / 120 ML
tea123

I just realised I have reviewed this and are quite familiar with this tea. I think your review is fairly accurate, especially the ‘little more unpleasant than some ripes’. There is an odd taste about this ripe pu’erh, but for the price you can’t complain too much.

AllanK

I saw your review and noted it was your first cake purchase. My first cake purchase was from a local tea store and I probably paid too much for it but it was good. Still have it somewhere. Although technically I had bought a very cheap cake from a local Chinese grocery store so I guess that one was my second but my first since discovering real tea.

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70
91 tasting notes

6g in Gaiwan. My first cake :) (Yes I bought it because it was one of the cheapest I could find).

Dry leaf: It is dark and there are twigs in the mix, which suggests low quality material.

This shu pu-erh has a unique flavour, which I would describe as being similar to bovril and stewed tea. It is relatively smooth, but not creamy smooth. The brew does not have the depth and is not as dark as some Menghai’s I have tried, but it is very drinkable and I have found myself re-loading the Gaiwan tonight. Some of the leaves are black and some are dark grey, which to me suggests different levels of fermentation. It has zero fishiness in it, which I am very surprised at.

According to the description, this uses leaves harvested in 2001.

At $14.99 (£9.70) for a full 357g cake, it’s a bit of bargain in my humble opinion.

Preparation
6 g 3 OZ / 100 ML

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