“This review is going to be done in my new yixing teapot from teavivre so some of the points I’m making will be about the teapot. Dry smell: This tea has a very nice dry smell. It has no fishiness....” Read full tasting note
“Hi everyone! I’ve been AWOL….Absent With Out Leaves yesterday and today (until now) doing TASKS mostly. I rarely disappear. My daughter’s house is getting new carpeting. They’re house is 3500 sq....” Read full tasting note
“A lighter fermentation ripe puerh with a clean smooth taste. While I have had better this is a good cheap everyday tea that would be ideal for a beginner to puerh.” Read full tasting note
“I thought I had something to say about this one already, i guess not just a test lol Any this shit is good, i want another one, Why I gave a 51 on it 6 years ago I have no clue it gets a 90 now. i...” Read full tasting note
This is an award winning ripen pu-erh tuocha, the most popular one ever. The color of the tea liquid is thick red, it’s nice and easy to drink that ‘Menghai flavor’ day in and day out.
A batch 901 product by using 2008 materials.
V93, the recipe which was used in making this tuo cha, was invented in year 1993. This recipe is now regarded as the standards of perfection for Menghai’s Dayi brand of tuo cha. While much of the details are kept secret, the basic principle is to reduce the post fermentation process, resulting in a very aromatic tea with a smooth mouthfeel. This tea won first prize in the 13th Shanghai National Tea Culture Competition in 2006.
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