I broke off about 5 grams into my 100ml gaiwan rinsed twice and steeped with boiling water. This tea opened up pretty quickly considering that it came of a brick. A shout out to 2dog for sending me a free flat edge pu’erh pick in my last order as my thicker pointed pick kind of creates a lot of broken pieces especially with bricks. The wet leaf had a very nice honey/cherry sweet aroma along with the traditional ripe smells of a nice old barn stacked with hay and wet wood on a dirt floor. Wow, reading that back I could see how a non pu’erh tea drinker would think we are off our rocker for liking these tastes and smells. More for me. No fishiness just a bit of the normal fermentation smell on the rinses. This tea gave a nice thick liquor even at 5 grams. I am noticing that I prefer around 5-6 grams with my ripe and 7-8 with my raws. More than that gives me a bit more of the coffee taste with the ripe and I am not a coffee drinker. This tea is pretty delicious. Notes of the traditional coffee like bitter notes with a nice earthy/woody flavor that gives a bit of honey/tobacco sweetness on the back end. It gave pretty well considering it was only 5 grams. This one is definitely a great daily drinker. I am really digging the Menghai ripes. I imagine this one will get even better with age. I would say that this has a medium energy to it. Not too strong. Not too weak. I would recommend this to any ripe drinkers out there for a solid go to tea. Cant wait to try this one in a few more years.

Boiling 0 min, 15 sec 5 g 3 OZ / 100 ML

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Tea is my offering to the muses. Fuel for song. I like Oolongs, Blacks, Shou and Sheng Pu’erh. Each were a “gateway drug” that led to the latter in that same order. I fear becoming an obsessed brew fiend though I think that I have possibly crossed that line after trying my first Pu’erh. I don’t pretend to be a knower of all things tea but hope to learn more everyday….so please feel free to share as it would be much appreciated.


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