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“Medium fermentation, clearing up after a few steeps. Strong flavor and depth in steeps 2-6, growing lighter in color at steep 7 with the flavor changing to a sweet, honey/wood flavor. Very nice...” Read full tasting note
“Pleasant Daily drinker Typically wood-centric shu pu with a little hint of complexity. I smelled a hint of raspberry from the gaiwan and tasted a very slight rosey sweetness in the background,...” Read full tasting note
Mengku Jinqiao is a growing tea factory which produces Pu-erh tea cakes from all over Mengku area. Their Pu-erh Shu Cha are fermented with a lot of skill. The Da Ye Hong has become one of their standard product, but it is a little different every year. The 2013 release consists in a blend of natural tea garden leaves ranging from 2007 to 2013, all fermented in a single pile in 2013. The fermentation level was light to medium, which means the tea brews red and some potency remains in the cup. It is a good balance between earthy flavors and mellowness brought by the fermentation process on one hand, mouth feeling and flowery aroma on the other.
It can be a proper staple Shu Puerh tea, complex, but easy-going.
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Pleasant Daily drinker
Typically wood-centric shu pu with a little hint of complexity. I smelled a hint of raspberry from the gaiwan and tasted a very slight rosey sweetness in the background, otherwise a typical light-medium fermentation that will most likely improve with age.
Flavors: Cherry Wood, Rose
