2011 Menghai Dayi "Wu Zi Deng Ke"

One of my favorites wish they made it into a cake larger than 150 grams. dark mysterious woody and subdued floral hints. I resteep about three times. I liked this so much I purchased a 750 gram tin of five and it is a go to when I want a smooth tea at the end of the day. 100 percent top pu-er! You must be a pu-er drinker not for the faint of heart! Re-steep adding about 15 seconds to your prior time I get about 4 out of it.

Wet leaf smells like old wood and earth.
Brews dark brown quickly.
Tastes rich and sweet. Hard to describe taste – maybe some dry cocoa, wood and sweet dates. Lingering mouthwatering taste in mouth. Very nice.

https://www.instagram.com/p/BGuuBh6DR7m/
Thank you for sharing this mrmopar!
(Not sure if this is the correct year/tea but am putting review here anyway).

Dianhong Tea at Aliexpress

5g
Price: £11.92 ($18.37) for 150g cake.
Price per gram: 7.95p ($0.12)

Sweet: Very smooth, creamy and syrupy with lighter brews. Heavier brews yield an unfavourable metallic taste.

When brewed heavy I would rate this only 75/100.

Dry: Fishy. A yellow aroma…
Wet: Soft, yellow, creamy, light smoke. Not particularly inviting. Porridge sweetness.

5s – Dark brown. Sweet creamy, syrupy sip. Lightly brewed like this it is very pleasant. A cool breeze, milky, butteryness with a hint of cream.
20s – Darker brown. Soft cream on the sip. The body is soap-like. It is stimulating, but not overpowering. It is richly creamy and it swells to a medium strength body.
40s – Very dark brown. This tea is incredibly smooth and rounded with only a trace of an off wood note. Brewing this tea with more leaf and for longer steeps time, I find it gets heavy in a way where I feel it gives too much caffeine / metallic taste.

Today, courtesy of a very kind Steepster friend, I brewed this highly-recommended Menghai shou Gongfu style: 10g / 3 oz. / 205 / 5-sec rinse / 20-min rest / four identical steeps combined into a tea mug / 5, 15, & 30-sec for a total of twelve 3-oz. infusions.

This ripe pu-erh is robust, dark, rich, and velvety smooth w/o any astringency or bitterness. There were no off-putting flavors or aromas of any kind. It’s invigorating enough for breakfast. I didn’t notice any cha qi. Additional infusions had the same enjoyable flavor profile and were nearly as rich using longer brewing times. I also tried a fourth round of infusions @ 60-sec. However, it was too light-bodied.

Impression: I agree with DigniTea & mrmopar that it’s an excellent affordable everyday shou. This is also an excellent choice for pu-erh beginners like us who enjoy full-bodied black tea.

Method:
RO water re-mineralized with an Aptera filter http://steepster.com/teas/teaware/39532-puregen-aptera-alkamag-water-filter
http://steepster.com/teas/teaware/37731-my-weigh-durascale-d2-660-digital-scale
Brewed gongfu-style using a digital variable-temp electric kettle and a tempered 3 oz. Ru Kiln gaiwan: http://steepster.com/teaware/bonavita/39130-1-liter-variable-temperature-digital-electric-gooseneck-kettle
http://steepster.com/teaware/shanghaistory/67231-top-tianqing-ru-kiln-celadon-kinking-gaiwan-90ml-slash-3-dot-0oz
In lieu of a sharing pitcher & tea strainer, a tea mug http://steepster.com/teas/royal-albert/45581-old-country-roses-afternoontea-mugs with a http://steepster.com/teas/teaware/29177-finum-brewing-basket placed in the tea mug were used.

Dayi knows shu puer and they usually do it very well. This tea is one of the staples in my shu tea cabinet -smooth, powerful and enduring. A distinctive, quality Dayi product. Always reliable and it is a fantastic everyday shu! Produced in small 150 gram cakes and very affordable. Rather complex flavor profile – wood, honey, vanilla, nuts, cream. I brew it heavy; it yields a syrupy cup; it lasts all day through many resteeps.