2011 Menghai Dayi Golden Phoenix Tribute Cake raw

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Astringent, Bitter, Butter, Campfire, Camphor, Caramel, Drying, Floral, Metallic, Mineral, Musty, Plums, Sour, Spicy, Tannic, Cloves, Pleasantly Sour
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by mrmopar
Average preparation
205 °F / 96 °C 0 min, 15 sec 2 oz / 70 ml

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2 Tasting Notes View all

  • “This sheng was so powerful I had to spread the steeping across two days both times. It’s also in an awkward stage. Kind of a musty-sour aroma early on that turns to an enjoyable bitter-sour-sweet...” Read full tasting note
  • “This tea was released in 2011 but was made from older mao cha. This tea packs quite a wallop. It’s strong. It’s sour. It’s bitter. It’s astringent. It tastes like a young sheng. Strong scent of...” Read full tasting note

From Menghai Tea Factory(from berylleb ebay)

Golden Phoenix Tribute Cake is a special tea of Menghai Dayi tea factory, it is a high grade product of 2011 year. It adopts 7742 naturally aged tea in Menghai. The cake is smooth and round and is marked by tight and shapely lines with white hairs. It brews a golden yellow broth, mellow and full-bodied flavor and varied but balanced tastes with lasting sweet aftertaste and pure delicate aroma. It is valuable for drinking and gifting and collection.

About Menghai Tea Factory(from berylleb ebay) View company

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2 Tasting Notes

932 tasting notes

This sheng was so powerful I had to spread the steeping across two days both times. It’s also in an awkward stage. Kind of a musty-sour aroma early on that turns to an enjoyable bitter-sour-sweet and somewhat smoky smell. There’s an acidic-metallic drying tinge in the mouth that builds and slowly subsides. This character is somewhat balanced by a complex activity in the mouth, moderate camphor and spiciness, a strong returning sweetness quick to show (first steep) and a lingering buttery caramel-floral plum aftertaste that rises in the sinuses. Bitterness isn’t too strong but it does seem to spread into every crevice. Tannic feeling in a horseshoe around the back and sides of the tongue. This tea seems dry stored to me.

It does have plenty of kick in the mouth, gut and body. A full stomach is a requirement for me. The energy feels like it pushes outward throughout my whole body, and along with a perceived growth in size, I slow down. Very much a body load tea and high in caffeine/stimulating compounds. This tea still needs time. The rough-and-tumble adolescence will probably age into a pleasant tea eventually.

A few things to note. Leaf’s in good shape but still pretty green. The rinse liquid and drips from each infusion remained clear into the next day and this liquid turned a dark and cool wooden brown.

Thankee mrmopar :)

Flavors: Astringent, Bitter, Butter, Campfire, Camphor, Caramel, Drying, Floral, Metallic, Mineral, Musty, Plums, Sour, Spicy, Tannic

mrmopar

Welcome, I like this one and wished I had grabbed more. I agree it’s a full on tea.

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77 tasting notes

This tea was released in 2011 but was made from older mao cha. This tea packs quite a wallop. It’s strong. It’s sour. It’s bitter. It’s astringent. It tastes like a young sheng. Strong scent of camphor and tannic astringency. It has fairly strong qi for me. An unexpected flavor note that I noticed in the first few infusions was clove, and it was very obvious and not subtle. I guess one never really knows how a raw will age, but this one has a lot of strength to be pressed 8 years ago and to be made with older material. I could see this one turning into a hit years from now. Wheweee. This one has me spinning…

https://www.youtube.com/watch?v=PGNiXGX2nLU

:-)

Flavors: Astringent, Camphor, Cloves, Pleasantly Sour, Tannic

Preparation
205 °F / 96 °C 0 min, 15 sec 5 tsp 2 OZ / 70 ML

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