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“The first time I made this, I honestly hated it. I liked it at the tea festival a year ago when I got it and I steeped it up here at home either Shortly after that in the spring or near the end of...” Read full tasting note
“This was great. After the rinse I did a short steep of 20sec in the gaiwan. It was lighter than other Shou Puerh I’ve had, bright, not so heavy and earthy. So I steeped it 45 sec for the second...” Read full tasting note
Another of the lesser-known areas along the most southerly border region of Yunnan, Menglong has long produced Puerh teas without being necessarily well known. Coming from the frontier regions of Yunnan, Laos and Burma it is a region that for long years remained the abode of smugglers, hidden mountain villages, and great teas. Teas that were once considered rough and astringent have been brought into the realm of approachable.
Tasting Notes – Young leaves (25-40 years old) make this a refreshing cooked Puerh. Recommended to try making stronger infusions from the outset simply because this tea has already had a good eight months to settle and it sometimes is nice to try infusion times that are slightly longer with cooked Puerhs. We’d also recommend letting the tea sit a couple of minutes after pouring to allow the temperature to drop. This will perhaps allow another flavor experience with the same tea.
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The first time I made this, I honestly hated it. I liked it at the tea festival a year ago when I got it and I steeped it up here at home either Shortly after that in the spring or near the end of the year last year. I really can’t remember. I didn’t like it at all at that point. It was not my thing at all.
Today I’m trying it again, and for some reason I thought I’d try a lower water temp as maybe that’s why I hated it? Maybe I had used too hot of water? And I thought maybe it was a green tea in my head for some unknown reason?
Anyways, I did 75C water. And I like it much better, but I still don’t love it. I don’t hate it, but it’s definitely not one for me. To me it just tastes earthy and like hay almost. I was hoping for some more interesting tasting notes than that. Someone else that reviewed this tea said they taste plum or fruit notes? I wish I got that. I don’t find those flavours in there….
Maybe pu’erh teas are just not for me…. I obviously don’t have a refined enough palette for them. I’m really not sure what I’m going to do with this tea now…
This was great. After the rinse I did a short steep of 20sec in the gaiwan. It was lighter than other Shou Puerh I’ve had, bright, not so heavy and earthy. So I steeped it 45 sec for the second drnkable steep. Lovely, more complex than other Puerh I’ve had and still smooth. I’d like to say that there is also a slight fruit taste, perhaps plum or prune but I don’t know that that’s really what it is that I’m tasting. Definitely wish I had more of this.
Flavors: Earth
Puerh can be as much about how it is brewed sometimes. Always rinse and most is actually better gong fu. Don’t give up yet as I think you will find one that hits the spot.