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This premium ripe tea recipe from Menghai tea factory was introduced in 2008. It consists of an average of Grade 3 leaves used to created this blended tea cake made entirely from semi-aged fermented pu-erh tea. The taste is textured and fine with smooth feeling in the throat and a sweet after-taste. This is one of the highest grade ripe pu-erhs from Menghai for 2008. Menghai also produced a matching "Da Yi Hong" Raw tea cake.
Product Name: Da Yi Hong (aka Da Yi Red)
Net Weight: 357 grams
Ingredients: Ripened Pu-erh tea produced by Menghai Tea Factory
Posted by K. Barkus on 23rd Jan 2012
8oz Clay pot
8.25 g Tea Leaf
212 water
1 min rince
4.5 min infusion
Unusual deep red color,smooth and slightly sweet with a wheat essence and heavier mouth feel. There is a slight element of berry notes. This tea is well balanced. I noted that this tea picked up and got more gusto on the 2nd infusion so it developes slowly. A little less refined than my 7572 but a nice mellow tea.
Posted by Tom on 13th Jan 2011
First pours bring strong currents of talc, minerals, and white powders. I know some people get excited about this element, but I don’t particularly enjoy. A few steeps in, this tea lights up with dates, south asian spices, and woodiness, with some distant citrus. The textures starts shallow for me, but deepens and softens with a gentle wheat-like flavor. The wet leaves hold a cellar or forest floor character that doesn’t show up in the aroma or flavor. I give this tea good marks for being low in strong fermentation character and above average in complexity.
Posted by Michael B on 5th Nov 2009
Very nice shu here! Different from the rest offered here or from what I’ve experienced so far. Does have a nice smoothness and sweet aftertaste as per the description. Lightly compressed. The flavor has an appealingly subtle malty sweetness, also toast and straw notes, along with the standard earth component. Complex for a shu. I’d say - definitely a keeper.
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