Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Baked Bread, Brown Toast, Butter, Cocoa, Creamy, Earth, Mineral, Nutty, Peat, Stewed Fruits, Wood
Sold in
Loose Leaf
Caffeine
Medium
Certification
Not available
Edit tea info Last updated by Hukman!
Average preparation
Boiling 0 min, 15 sec 7 g 47 oz / 1381 ml

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2 Tasting Notes View all

  • “I’ve only just begun (drinking shou that is). V93 is a ‘semi-fermented’ shou, so it has the potential for ageing. Though I couldn’t see any indication of greener leaf on mine. So… I am reliably (I...” Read full tasting note
    70
  • “2018 v93 5g/100ml 210F two 15 second rinses let sit with lid on for 10 minutes dry leaves smelled lightly of peat wet leaves smell stewed fruits and a hint of baked bread and peat lid smells like...” Read full tasting note
    85

From Menghai Dayi tea factory

This is a classic Ripe tea blend, called “V93”, it was most recently released in 2006 and quickly became one the most expensive ripe teas on the market. To this day the 2005 and 2006 V93 Ripe productions have commanded very high prices due to the fact that this is one of the most sought after Ripe teas for everyday drinking. It is smooth and full in the mouth. It is fermented just enough to break down the bitterness of raw pu-erh while lightly fermented enough to preserve the stimulating cha qi and hui gan of a raw pu-erh. After-taste is sweet and thick.

About Menghai Dayi tea factory View company

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2 Tasting Notes

70
23 tasting notes
I’ve only just begun (drinking shou that is). V93 is a ‘semi-fermented’ shou, so it has the potential for ageing. Though I couldn’t see any indication of greener leaf on mine.

So… I am reliably (I hope) informed that this is held as a ‘standard example’ for daily drinker shou (or shu?) devotees. I also hear that you’re meant to break these cakes up and let them sit for a few weeks to bring out the character. Which… I haven’t done.

So, I have some in a jar (I bought a stack of 5), but here are my first impressions:

It was also recommended to brew this ‘strong’ so I did a 1:10 ratio (9g in a 90ml pot).

First infusions start out thick, smooth and creamy. The flavour isn’t what I’d describe as strong (coming from sheng) . Very little bitterness. Very ‘approachable’.

High viscosity in the mouth. It’s still a bit flat on flavour. Later infusions (from steep 4 onward) are still buttery on the tongue and have mild bitter cocoa in addition to the milky mouthfeel. Wet leaves smell mildly of malt or dried apricot.

The smell on the bottom of the cup has brown sugar, but it isn’t really present in the taste.

This is quite savoury. I don’t detect any sweetness or woody / earthy flavours. Just a pleasant ‘wholemeal’ bread and subtle minerality. It’s a rich mellow ‘tea’ taste reminiscent of a savoury malted bun.

Weirdly after a few steeps one flavour that comes to mind is the pulpy inside of a banana peel. That very slight bitterness.

I’ll let the other tuo chill and breathe in the jar and we’ll try again in a few weeks. Not bad so far.

I can see why people could use this as a coffee replacement in the mornings. It is somewhat reminiscent of an Americano (espresso and hot water) if a little smoother.

People who like a nice milky English Breakfast tea might also enjoy it, to be honest, it tastes like it might be nice with milk/sugar (blasphemy I know).

As someone who’s used to drinking sheng, this is completely different stuff. Less complex and in a way less interesting, but nice in its own way.

3-star tea for now.

I’d recommend it and it’s cheap enough (right now) to say it’s worth a try. I can understand why people enjoy it. I’ll update if there are any big changes with the jarred broken tuo.

Flavors: Baked Bread, Brown Toast, Butter, Cocoa, Creamy

Preparation
Boiling 0 min, 15 sec 9 g 90 OZ / 2661 ML

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85
11 tasting notes

2018 v93
5g/100ml
210F
two 15 second rinses
let sit with lid on for 10 minutes
dry leaves smelled lightly of peat
wet leaves smell stewed fruits and a hint of baked bread and peat
lid smells like caramelized sugar slight mint and very very light earth
tea liquor smells like peat and brown sugar maybe slight fruitness

first steeping :45 sec
light peatyness and a hint of stewed fruit very lightly bitter maybe just
a hint of sweetness on the tongue a little earthy slight dark chocolate taste on the back
of the tongue

second steeping: 30 sec
lighter flavor but more viscous the peatiness is there
the dark chocolates number comes in stronger with a sweetness that
sticks to the teeth more of the damp earth notes are coming through in the back ground
maybe slightly woody. leaves a thick feeling on the tongue. huigan is nice slight wet hay

third steeping: 1:00 minute
the peat note come through up front in this steeping followed by the chocolate notes
there is a stoney note here. like licking a rock. maybe thats minerality
the earthiness comes and goes in this steeping. it is fleeting sometimes and comes
back. the hui gan is light and sticks to the teeth almost tastes exactly like honey

fourth steeping: 1:30
the earth and stone flavors take over here no peaty note
sour bakers chocolate note on the tail end of the tea
aver slight hint of a metal note. not unpleasant huigan on the sides
of the teeth

fifth steeping: 2:00
color of tea liquor is starting to lighten at this point the earth and wood take over
at this point with a slight metallic note on the back end. very lightly though
slight nuttiness with a somewhat hay like after taste

sixth steep 2:30
tea is spent at this time the chocolate note is predominant at this time
the sweetness really comes through at this point generic shou taste at the end
doesnt really feel as thick this time nothing much else to say

would i recommend this tea?: yes if you keep it well hydrated and maybe age it a little in a pumidor

Flavors: Baked Bread, Earth, Mineral, Nutty, Peat, Stewed Fruits, Wood

Preparation
Boiling 0 min, 15 sec 5 g 3 OZ / 100 ML

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