Menghai Hui Wei Raw Pu-erh Cake Tea 2014

Tea type
Pu'erh (sheng) Blend
Not available
Apricot, Astringent, Floral, Sweet, Vanilla
Sold in
Not available
Not available
Edit tea info Last updated by beerandbeancurd
Average preparation
Not available

Currently unavailable

We don't know when or if this item will be available.

From Our Community

1 Image

0 Want it Want it

0 Own it Own it

1 Tasting Note View all

From Teavivre

Bulang Mountain, in Menghai County, Xishuangbanna, is considered a gem, as it is home to many excellent pu-erh teas. This Hui Wei Raw Pu-erh cake is made from the raw materials from Lao Ban Zhang, Lao Man E, and Ban Pen. Thus, it has rich, multiple layers of taste and the Cha Qi is strong. The tea liquild has slight orchid aroma and a sweet fragrance of rock sugar. Bulang teas are supposed to get more aromatic with age and have a high collector value. We’re looking forward to seeing how it changes each year.

About Teavivre View company

Company description not available.

1 Tasting Note

378 tasting notes

I didn’t rinse this because it looked so clean (famous last words, lol). When I tasted the first ~30sec steep, I was struck by a vanilla-floral note that I haven’t yet tasted in a sheng. It was gone after that first infusion, but it was delicious and pungent. Following steeps are fairly straightforward apricot/sweet/astringent, but the balance is such that it just feels of a higher quality than some I’ve been sampling lately. The apricot is pronounced, the sweetness lingers, the astringency dances and cools. Barely-whispers of floral and camphor. Mouthfeel is thick and coating, just lovely. Orange liquor. Minimal bitterness. Mild cha qi. I’ll try my next session in a clay pot. If I were ready to start aging cakes, I’d consider this one… I’m interested to see where it goes from here.

I’ve really been impressed with Teavivre so far, I gotta say.

Flavors: Apricot, Astringent, Floral, Sweet, Vanilla

Login or sign up to leave a comment.