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“I bought this a while back and am just getting around to drinking it. It is a nice ripe with little bitterness and a fair amount of fermentation flavor. I would say I noticed the earthy taste...” Read full tasting note
“Got this tea from a swap with the generous Matu. I have a little complex with this tea—because it’s a gift I really want to like it. But as it is…the tea’s not great. It’s just very, very watery,...” Read full tasting note
“Creamy but not super sweet. Woody of course. Notably different aroma and flavor from other ripes I’ve had.” Read full tasting note
A classic recipe from Menghai, but the first production of 2014 (1401). The highest grade material is always used for first batch productions and is highly sought after by collectors. This is an average blend of grade 6 material.
Date: 2014 (1401)
Net Weight: 357 grams per cake (7 cakes per stack)
Ingredients: Fermented Menghai blended tea leaves
Produced by Menghai Tea Factory
Company description not available.
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Menghai Tea FactoryI bought this a while back and am just getting around to drinking it. It is a nice ripe with little bitterness and a fair amount of fermentation flavor. I would say I noticed the earthy taste until the sixth steep. Wasn’t really paying attention to the specifics but it had a nice sweet taste.
I brewed this twelve times in a 150ml gaiwan with 10.9g leaf and boiling water. I gave it a 10 second rinse. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, 1 min, 1.5 min, and 2 min. I could have gotten a couple more steeps out of the leaves.
Flavors: Earth, Sweet
Got this tea from a swap with the generous Matu. I have a little complex with this tea—because it’s a gift I really want to like it. But as it is…the tea’s not great. It’s just very, very watery, with none of that interesting salivation or thickness going on.
Funny to think that I see salivation as a good thing, since before getting into pu’erh the idea would’ve grossed me out. But I dunno, sampling something like the 2013 Hui Run, I’ve come to love that saliva feel. Anyway!
This tea has sort of an anemic color, which along with the bitter note of smoke makes me think it’s less fermented. Probably could use more time either way.
As far as flavor, this tea has some up-front bitterness that’ll probably fade with age. Under that is a little fruitiness, and some sweet notes. My main beef is it’s just so…watery. I might try cold brewing this and seeing where it goes.
Interesting. I wouldn’t have described it as watery, but I didn’t find it particularly fantastic either. Others around here have told me it’s too young for a factory shou and if you (we) were to hold onto it for a few years it would be better hehe.
That’s the plan! Hopefully the Midwest climate isn’t too harsh for it…
