EN
Menghai Dayi "V93" is a legendary shu pu-erh recipe that has won over many connoisseurs and experts. The tea is made from spring leaf in Xishuangbanna, in the Menghai region. The leaf is good, medium-sized, with plenty of buds. It is a pleasant, mellow tea with a distinct character and mood. Year: 2022, weight: 100 g.
This recipe is sometimes ranked among the benchmarks for its noble flavor and aroma. It suits both those new to shu pu-erh and those already well acquainted with the category.
Characteristics
- Type: shu (aged, fermented) pu-erh
- Region: Menghai, Xishuangbanna, Yunnan
- Year: 2022, spring leaf
- Shape: tuocha (classic "bowl"), 100 g
- Compression: moderately soft, easy to break apart with a knife, pick or by hand; the break is clean and uniform, with occasional small stems
Aroma and Taste
Dry leaf: soft and expressive, woody, with nuances of nuts, spice and chocolate.
Infusion: noble, balanced and clean, with the recognizable Menghai profile of nuts, wood and chocolate. The aroma is rich and multifaceted. The taste is juicy, dense and strong, slightly sweet, with a delicate bitterness.
Aftertaste: long, velvety and pleasant, with a light tartness.
Why You'll Love It
A pleasant everyday shu pu-erh: warm, full-bodied and comforting. Great for cold evenings and a good first step into Menghai shu.
How to Brew
Gongfu brewing (short infusions; porous clay for pu-erh or a porcelain brewing vessel):
- 3-5 g of tea per 100 ml of water
- water at 95 °C; rinse the tea before the first infusion and discard the water
- short infusions of 5-15 s; from the 3rd-4th infusion, add 10-15 s each time
- the flavor holds for 6-8 infusions
Western-style brewing (porcelain or glass teapot):
- 7-10 g of tea per 1 l of water
- water at 95 °C; warm the teapot with boiling water and cover with the lid
- steep for 3-5 min and pour into cups
Storage
Store in a dry, ventilated place free of foreign odors, away from direct light.