Menghai Tea Factory (from mandala teas)
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This delicious shu offers a very pleasant mix of flavors – dates, spices and a gentle woodiness. The first two cups are dominated by a nice earthiness but the sweetness, fruitiness and spiciness build quickly throughout the following infusions. No fermentation flavors at all. Very warming cup which is full of complexity throughout the tea session. Solid longevity – good for many resteeps ( I enjoyed eight flavorful cups today). This session reminded me that Menghai Dayi definitely offers many smooth and rich shu puer productions.
Preparation
6g 100ml glass gongfu pot 212F
Rinse/pause/5/7/5/5/7/10 sec etc
Wonderful thick luscious shou. Rich with dried fruits, leather, some wood . Also detected some milk chocolate notes. So smooth and clean. Delightful. Really enjoyed after endless sheng sessions.
Many thanks to my generous tea friend. Your samples are always great.
Preparation
I have spent the past few days drinking this tea and I have enjoyed it. The dry leaf is musky with camphor notes, while the liquor is mellow and dark with hints of cedar and allspice. It is a warming tea and one to keep you going on a cold winter’s night (or through the endless travails of revision, as I am doing at the moment).
Flavors: Cedar
Preparation
Osmanthus always taste like peach to my. Gui Hua Osmanthus from Tealux is even more peachy than Teavivre, but doesn’t have that olive oil quality I found in Teavivre. Both will be in your next box, so you can decide for yourself :-)
Lol, roughage, ignore the previous comment, it is meant for another post OBVIOUSLY :-) Oops…sorry!
No worries. You raised a smile from me anyway and gave me a laugh. :)
Then if it gave you a smile, it was a good mistake :-) I would love to start a box for you some day too… I have too many things going on right now, but let me know if my cupboard is of any interest to you, I would gladly share whatever you fancy when time is right, overseas swaps are always interesting :-)
Thank you. A swap might be a good idea in the future then. I look forward to it.
I picked up this cake several months ago but I’ve not yet worked on it. Your comments remind me that it is probably time to sit down and try it.
This is still as impressive as it was the first time I had it. The brew is pretty dark and super smooth. I started on this one last night and am continuing on it now. It has an almost caramel chocolate finish to it. A really nice tea sourced by a great seller with a great flavor intuition.
the tea to be infused in my new yixing pot. a great tea smooth with no hints of a new shu. this tea has been properly dry aged and has me going back to get another to have in reserve.it will be one of my favorites. a great dayi cake with all the richness and mouthfeel of a smaller premium dayi cake.going back for another cup. and this is a 357 gram cake not a 57 typo on my side.
try this one too :D its very tasty with camphor and mushroom notes.
http://steepster.com/teas/yunnan-sourcing/48693-2006-nan-jian-phoenix-ripe-pu-erh-tea-mini-brick
here is my best review on it
Ru Yao dragon teapot gongfu:
Dry leaves: smells musty and slightly earthy.
https://www.instagram.com/p/BACqRWMp48r/
Wet leaves: smells like wet fall leaves, Forrest floor and earthy. Slightly musty.
https://www.instagram.com/p/BACulu8p44Y/
Light steep: I taste light earth and light fall leaves. Medium camphor, No mushrooms and minor minerals.
Very tasty!
https://www.instagram.com/p/BACsMW7p4yM/
Medium steep: I taste earth, medium camphor, medium mushrooms, medium minerals, strong Forrest floor and strong fall leaves.
Quite tasty!
Heavy steep: medium minerals strong earth, strong Forrest floor, strong fall leaves, medium mushrooms and medium camphor.
Extremely tasty!
All in all, this tea is still amazing.
I still rate this tea a 100! Definately recommend this both western and gongfu style! :D