3g in Gaiwan.
This tea does have a fishy odour in the dry leaf, which re-assures me that this properly made shu pu-erh. This has a good range of flavours, from sweet to very dark. It has a creamy, sweetness on the sip and it has excellent form and body. It is dearer than the Menghai Tianyu Ancient Puer Tea Cake 2006 357g Ripe, but it is worth the extra in my opinion for the extra depth of flavour, robustness and more stimulating drink.
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I hear fishy smell means the tea is not properly made?
That may be true I’m not really knowledgeable enough to say. What I have heard, however, is that the Menghai tea factory invented the cooked pu-erh process and according to teadb are the masters. I believe the fishy smell comes naturally with the quickened fermentation process and that airing the tea out is the only way to lessen and remove it.
Yep airing out is the trick. Menghai “holds” new shou for at least 6 months to air out before placing it on the market. This lessens the odour but I think about 6 or 7 years before it dissipates completely.
okay thank you for the info :)
Yeah they can put you off if not aired properly.
It’s been 2 years since this review. I wonder why there hasn’t been more interest in this Menghai shu? It sounds like it might be a good choice for breakfast.
I hear fishy smell means the tea is not properly made?
That may be true I’m not really knowledgeable enough to say. What I have heard, however, is that the Menghai tea factory invented the cooked pu-erh process and according to teadb are the masters. I believe the fishy smell comes naturally with the quickened fermentation process and that airing the tea out is the only way to lessen and remove it.
Yep airing out is the trick. Menghai “holds” new shou for at least 6 months to air out before placing it on the market. This lessens the odour but I think about 6 or 7 years before it dissipates completely.
okay thank you for the info :)
Yeah they can put you off if not aired properly.
It’s been 2 years since this review. I wonder why there hasn’t been more interest in this Menghai shu? It sounds like it might be a good choice for breakfast.