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“This was a very unremarkable Shu. I have been on a ripe Pu kick lately and have experienced some great ones but this one didn’t measure up. It is very one dimensional and bland. Theres nothing...” Read full tasting note
“I was gifted this sample by a fellow Steepsterite who prefers to remain anonymous. Thank you, anonymous friend. After drinking the Teavivre 2006 Fenqing Sheng for most of yesterday, it finally ran...” Read full tasting note
“Very nice Puer. I tasted this after same year 7592. This one was a very similar taste profile to that but two distinct differences. One, I noticed less of the funkiness smell. Instead I got way...” Read full tasting note
“7g 150ml Yixing 212F rinse twice/pause/10/10/15/15/15/20/20/25 i loved this shou. Im surprised that one reviewer said its bland. No, its very flavorful, rich, creamy, wood and dried fruits(dried...” Read full tasting note
2007 Menghai Dayi 8592 Ripe 357g
Large robust leaves yield a light, bright broth with a rich aged flavor with sweet and smooth undertones. Made by 9th grade leaves, th liquor is red and thick. The formula was created in 1985 for Nan Tian company. A purple Chinese character ‘Tian’ was printed on the wrapper, thus it got other names, such as Tian cake and Purple Tian cake.
Company description not available.
2008 Menghai Dayi 8592 Ripe
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Menghai Tea Factory (berylleb on ebay)This was a very unremarkable Shu. I have been on a ripe Pu kick lately and have experienced some great ones but this one didn’t measure up. It is very one dimensional and bland. Theres nothing exciting, no creaminess, no boldness. Its just deep red liquor with a blah flavor. I will use the rest of my sample to mix with young Sheng’s that I don’t want to alter the taste of.
I was gifted this sample by a fellow Steepsterite who prefers to remain anonymous. Thank you, anonymous friend.
After drinking the Teavivre 2006 Fenqing Sheng for most of yesterday, it finally ran out in the early evening so I decided to drink a shou for a change. I was struck by how thick and dark it was: a really rich red-black colour. It had a creamy mouthfeel and a very earthy taste with a citrussy copper tang that was not unpleasant. Its real strength was in the aftertaste which was woody and lasted well. There was no bitterness and little sweetness, just a strong, mellow tea. There did not seem to be much depth of flavour either. Still, it is a very pleasant drinkable tea. I shall probably not buy any of this for myself, but I would never turn it down if someone offered it to me.
Flavors: Wet Earth, Wood
Very nice Puer. I tasted this after same year 7592.
This one was a very similar taste profile to that but two distinct differences. One, I noticed less of the funkiness smell. Instead I got way more wood smell and flavor, and less sweetness. I also noticed more branches, stems, etc. Maybe just the sample I had, but I wonder if that’s why I got more wood or if this is just the formula.
Liquor is a nice deep red. Smell very wood forward, not so much of that typical shu musty.
I like this one a lot but I think the 7592 had a touch more depth and variety.
Flavors: Dark Chocolate, Leather, Wood
7g 150ml Yixing 212F
rinse twice/pause/10/10/15/15/15/20/20/25
i loved this shou. Im surprised that one reviewer said its bland. No, its very flavorful, rich, creamy, wood and dried fruits(dried cherries mostly). the brew is bright red color. very potent, many resteeps for 2 days.
You may want to let this one ‘breathe’ for about a week with some humidity and use a little more leaf when brewing. I usually go at least one week in the ‘pumidor’ before i would even think about tasting it. wait before you mix it and retry if before you proceed. I have one I got from Mandala and it has aged pretty good.
Don’t give up hope on it yet!
I have had this one for about 3 years and it hasnt changed. I usually use about 3.5 grams but used 4.5 on this most recent session and its still blah. It will mix nice since it won’t impart much flavor, I also used it to season my yixing pot so all is not lost.
Oh my after 3 years it should have changed some, but like you said season the yixing !
I just bought a cake of this and gonna give it another shot because it got great reviews elsewhere. Besides I just had a sample and who knows how it was handled.
I just got into my 2009 one yesterday. It has changed some since I put it up. It is still developing I think and the color has gotten a whole lot darker in the infusion since I got it. Hope the cake is better than the sample.