I remember not being overly impressed with this tea when I first got it after reading the vendor description of it. If I recall correctly it still had some of the fresh fermentation “funk” to it. I ran across it again in a listing and said what the heck pull it out and taste it. I brewed it in the trusty yixing reserved for Menghai shou. I gave it a 20 second rinse to re-hydrate and off I went. I did a 15 second or so step and watched the dark brew come out. It has a very small tart sensation reminiscent of a persimmon but not as pronounced. It has a little drying effect on the tongue that turns to a light sweetness almost like a fruity red wine. It still has the “earthy” underlying note at the end. It gives a touch of burnt bitter caramel about the middle of the taste session. This is hard to explain all the taste notes you can get on this one but as it has lost the fermentation flavor it is turning to be a decent tea. It has some boldness at times that would stand up well to a rich evening meal. I think it will continue to evolve. I will do later steeps on this tonight as we are expected to have fall weather in the 40s and it is rich in taste as many things are in the fall.
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Looks like we are all drinking puerh tonight!
That sounds nice! I’m drinking a Lancang Ripe. I love ripes that have fruity undertones, especially when they are ‘playful’ rather than in your face taste.
Me too, made me a puerh blend with cinnamon chips and cocoa hulls and a pinch of laoshan black with cream and splenda. Puerh lovers night tonight!
Agreed indeed! Puerh night tonight.
You are the best John! We’d be lost without you!
I was seasoning my 2 yixings yesterday evening, one for sheng & one for shu. I’ll post about them later :)
I bet ripes are going to be my usual thing from now on. I love them, especially when it is starting to get cold out.
I need to explore puerhs more. This might be a good place to start…
Mrmopar needs his own blog with a catchy downhome country title, something unique and not stuffy, approachable and well-informed just like he is! Down with snobs, up with community!
YES!
You should do a blog! Especially with your experience with Puerh. Honestly, Since you’ve stored and aged yourself your experience can benefit others!
That would be awesome!
Get sponsors and advertising so you can do it full time or go on the Food Network now Paula Deen is gone…that’s a joke to scare you mrmopar! The blog is a great idea though!
I don’t know if I would have the time for a blog. I seem to blog this site a lot though. I am still learning and hope to keep learning. I need to find a page or source to be able to translate the Chinese symbols and numbers to what I can comprehend.
Send a note to Lily Duckler asking her if she knows of a resource. Tell her it was my idea to ask her. Use the Contact feature on Verdants website.
Thanks Bonnie!I will ,I have been trying to find a resource about this. There are so many characters that I need to learn. I am pretty good on Dayi , Haiwan and Xiaguan but the Cnnp and Kunming still confuse me. I am learning about the Boyou factory also. I need to learn learn.
I’m so sorry that my puer questions have been popping up on your ratings recently, but I am wondering what is the most beginner friendly Menghai ripe?
@Youssef, no worries you ask away. I think one aged about 5 years or so to allow it to settle would be a good one. There are a couple of Dayi and a HaiWan that would probably be easy to drink. Lao Cha or tea nubs usually contain a few years material and brew sweet for a long time can be another option.
Looks like we are all drinking puerh tonight!
That sounds nice! I’m drinking a Lancang Ripe. I love ripes that have fruity undertones, especially when they are ‘playful’ rather than in your face taste.
Me too, made me a puerh blend with cinnamon chips and cocoa hulls and a pinch of laoshan black with cream and splenda. Puerh lovers night tonight!
Agreed indeed! Puerh night tonight.
You are the best John! We’d be lost without you!
I was seasoning my 2 yixings yesterday evening, one for sheng & one for shu. I’ll post about them later :)
I bet ripes are going to be my usual thing from now on. I love them, especially when it is starting to get cold out.
I need to explore puerhs more. This might be a good place to start…
Mrmopar needs his own blog with a catchy downhome country title, something unique and not stuffy, approachable and well-informed just like he is! Down with snobs, up with community!
YES!
You should do a blog! Especially with your experience with Puerh. Honestly, Since you’ve stored and aged yourself your experience can benefit others!
That would be awesome!
Get sponsors and advertising so you can do it full time or go on the Food Network now Paula Deen is gone…that’s a joke to scare you mrmopar! The blog is a great idea though!
I don’t know if I would have the time for a blog. I seem to blog this site a lot though. I am still learning and hope to keep learning. I need to find a page or source to be able to translate the Chinese symbols and numbers to what I can comprehend.
Send a note to Lily Duckler asking her if she knows of a resource. Tell her it was my idea to ask her. Use the Contact feature on Verdants website.
Thanks Bonnie!I will ,I have been trying to find a resource about this. There are so many characters that I need to learn. I am pretty good on Dayi , Haiwan and Xiaguan but the Cnnp and Kunming still confuse me. I am learning about the Boyou factory also. I need to learn learn.
I’m so sorry that my puer questions have been popping up on your ratings recently, but I am wondering what is the most beginner friendly Menghai ripe?
@Youssef, no worries you ask away. I think one aged about 5 years or so to allow it to settle would be a good one. There are a couple of Dayi and a HaiWan that would probably be easy to drink. Lao Cha or tea nubs usually contain a few years material and brew sweet for a long time can be another option.