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“I bought a cake of this on a holiday sale, and don’t regret it. It has a few undesirable features, such as the odd little bit of fungus growing here and there, and plump tea seeds taking up some of...” Read full tasting note
“Middle of the road. A good ripe pu’erh for the cost, heavily nutty as the name implies. I got strong flavors of roasted brazil nuts, red skinned peanuts, hay, and some strong earthy tones as the...” Read full tasting note
2006 Menghai Shu Pu’Erh
From Website:
Menghai ripe tea made from old tea trees (estimated 75-150 years-old) and aged loose for 15 years before pressing. Smooth, clean, rich and vaporous in the cup with a warm and loose body sensation
If you want to dive into the gorgeously dark depths of ripe PuErh (Shu PuErh), to experience the breadth of flavour, the unique texture and the undeniable body sensation that this tea type has to offer, then this… Read more
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I bought a cake of this on a holiday sale, and don’t regret it. It has a few undesirable features, such as the odd little bit of fungus growing here and there, and plump tea seeds taking up some of the weight. It was priced appropriately considering these factors, however.
I’ve had this Gong Fu and Western style, and I enjoy it both ways. It’s unlike any other ripe I’ve had, in that it’s not a black murky tea. It’s lighter in color, but not in texture or taste. Tasting notes of Almond with a bit of Nutella. A rather uncomplicated Shou that didn’t have be best starter material, but for the unique tasting notes alone, I have to give this one an 8/10.
Flavors: Almond, Peanut, Woody
Middle of the road. A good ripe pu’erh for the cost, heavily nutty as the name implies. I got strong flavors of roasted brazil nuts, red skinned peanuts, hay, and some strong earthy tones as the infusions went on. Has a somewhat intense flavor; probably not a good starter ripe for newcomers to the style. Brewed Gongfu.
