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derk drank 2008 Menghai Raw Puer by white2tea

1610 tasting notes

I found this puer to be pretty one-dimensional. The dry and warmed leaf smelled very strongly of stewed prunes. Rinsing revealed the aged aroma of the leaf. The thick, amber liquor was mostly dark-honeyed plums in flavor with a little mineral sneaking in. It aslso possessed a dark warm, woody quality but was not woody in flavor. Due to some astringency, I’d suggest starting off with steeps around less than 10s for the first handful and after that it really needs to be pushed because it can lose its flavor quickly and thin out, devolving into something sour but not unpleasant by any means. Aftertastes were light and range from smoked meat to dark honey, fading into unripe stone fruit. Bitey in the throat later on.

The most notable quality of the tea for me was a moderate warming/cooling effect in my chest. The energy was felt in my facial muscles and I also had this weird wrinkled-nose dog smile going on which made me laugh a little. Definitely feels like a post-dinner drinker for me.

I think this tea might be best for someone with proper storage to keep it aging along and to keep the astringency and sourness in check. Makes me wonder what higher humidity would do. Seems like a pretty average aging sheng but might turn into something a little more interesting in several years.

Preparation

Boiling 6 g 3 OZ / 100 ML

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Bluegreen
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I actually found a few Menghai puers to be rather one-dimensional as well.I wonder if it has something to do with mass-production and desire to deliver predictable taste year after year.

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Bluegreen
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I actually found a few Menghai puers to be rather one-dimensional as well.I wonder if it has something to do with mass-production and desire to deliver predictable taste year after year.

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This place, like the rest of the internet, is dead and overrun with bots. Yet I persist.

Eventual tea farmer. If you are a tea grower, want to grow your own plants or are simply curious, please follow me so we can chat.

I most enjoy loose-leaf, unflavored teas and tisanes. Teabags have their place. Some of my favorite teas have a profound effect on mind and body rather than having a specific flavor profile.

Favorite teas generally come from China (all provinces), Taiwan, India (Nilgiri and Manipur). Frequently enjoyed though less sipped are teas from Georgia, Japan, and Nepal. While I’m not actively on the hunt, a goal of mine is to try tea from every country that makes it available to the North American market. This is to gain a vague understanding of how Camellia sinensis performs in different climates. I realize that borders are arbitrary and some countries are huge with many climates and tea-growing regions.

I’m convinced European countries make the best herbal teas.

Personal Rating Scale:

100-90: A tea I can lose myself into. Something about it makes me slow down and appreciate not only the tea but all of life or a moment in time. If it’s a bagged or herbal tea, it’s of standout quality in comparison to similar items.

89-80: Fits my profile well enough to buy again.

79-70: Not a preferred tea. I might buy more or try a different harvest. Would gladly have a cup if offered.

69-60: Not necessarily a bad tea but one that I won’t buy again. Would have a cup if offered.

59-1: Lacking several elements, strangely clunky, possesses off flavor/aroma/texture or something about it makes me not want to finish.

Unrated: Haven’t made up my mind or some other reason. If it’s puerh, I likely think it needs more age.

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