1996 Menghai 8582

Tea type
Pu'erh Tea
Not available
Not available
Sold in
Not available
Not available
Not available
Edit tea info Last updated by The Essence of Tea
Average preparation
205 °F / 96 °C 0 min, 15 sec 4 g 3 oz / 100 ml

Currently unavailable

We don't know when or if this item will be available.

From Our Community

1 Image

0 Want it Want it

3 Own it Own it

2 Tasting Notes View all

From The Essence of Tea

This is a nicely ageing example of the famous 8582 recipe from Menghai Tea Factory. The storage has been clean, with the last 14 years in Taiwan having begun the ageing nicely.

The liquor is smooth, tasting aged, but with a slight edge reminding us that there is further aging to go. The chaqi builds nicely throughout the tea session, relaxing and warming.

About The Essence of Tea View company

Company description not available.

2 Tasting Notes

5 tasting notes

not as complex as the 1996 Orange in orange, but a nice aged tea nonetheless


Try an older version . . . it gets better!

Login or sign up to leave a comment.

43 tasting notes

This tea brings about a wonderful experience. I began with 4.2 grams of leaf and arrive at a beautiful orange-red liquor. At first glance, this liquor seems to display wonderful solidity. The wet leaves produce a pleasant aged-like aroma. Again, I often find it difficult to relate familiar scents/tastes with characters found in tea. I will say that there is some spiciness in the immediate aroma…perhaps accompanied with buttery-like, woody notes. The buttery -like note within the aroma is definitely new to me. Upon a sip, I find the liquor isn’t as thick as the first glance suggested. However, I still consider this a very nice tea. There are some spicy notes accompanied by an aged woody character… within seconds a cool mintiness joins dance. This tea has, what I sense as, a strong qi and very pleasant hui gan. Excellent tea which seems to display excellent storage conditions. Easily an 85/100 in my books.

205 °F / 96 °C 0 min, 15 sec 4 g 3 OZ / 100 ML

Login or sign up to leave a comment.