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“In 5-10 years, when this tea calms down a bit more and further develops its complexities, I’d bet that it will be worth much more than its current value (~$0.10/g). Mouthfeel-wise, this tea hits...” Read full tasting note
“This tea was strong and bitter at first. It took about six steeps to begin evolving into something else. By the eighth steep there was a sweet but grassy note. I would not go as far as to describe...” Read full tasting note
“Yun Shui Zhen” (lit Cloud Water Pinnacle) is a new recipe from Da Yi for 2016. It’s one of the few raw pu-erhs they have created that really got me excited. It’s got the classic Da Yi strength and mouth-feel, but without being harsh. Menghai tea factory used a blend of semi-aged Menghai area Assamica mao cha to create this lovely cake. It’s got floral, bitter, sweet and some astringency to it. Mouth-feel and hui gan is strong as is the pungent aroma. I feel confident this tea will age well given the right storage condition (avoid overly dry or overly humid storage).
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2016 Menghai "Hui Zhi Yun" Ripe Puerh Tea Cake
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Yunnan SourcingIn 5-10 years, when this tea calms down a bit more and further develops its complexities, I’d bet that it will be worth much more than its current value (~$0.10/g). Mouthfeel-wise, this tea hits all the right notes, and I’m curious to see how it develops over time. As I said, others may not experience the same discomfort stomach-wise, and for those people—especially those of you who particularly enjoy factory productions—this tea would be a solid daily-drinker, or at least a solid option to tong-up on and store away…
Read the full review here: https://shenggut.wixsite.com/shenggut/single-post/2017/10/22/2016-Menghai-Yun-Shui-Zhen-Batch-1601
Flavors: Bitter, Floral, Metallic, Smoke, Sweet
This tea was strong and bitter at first. It took about six steeps to begin evolving into something else. By the eighth steep there was a sweet but grassy note. I would not go as far as to describe this as apricots as it did not seem quite that sweet to me. It started off a little harsh but did improve dramatically.
I steeped this twelve times in a 150ml gaiwan with 9g leaves 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 minutes. The tea was not done at twelve steeps. I am sure I could have gotten a few more steeps out of this one but twelve was enough for me.
Flavors: Bitter, Grass, Sweet
