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2008 Guangdong Dry Storage Dayi Spring of Menghai Raw Pu Erh Cake (50g)

2008 Guangdong Dry Storage Dayi Spring of Menghai Raw Pu Erh Cake (50g)

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June 2019:

After one year and seven months of storage in my warehouse in Hong Kong, this tea has mellowed considerably. Sweet black tea, wildflower and citrus (almost aged chenpi) notes are now apparent. The tea has lovely cha qi and huigan. The leaf and liquor are much darker and the tea is much less astringent and bitter when brewed hard. This tea will continue to mellow in storage, of course. I can't wait to see how it brews up in 2020!

These Spring of Menghai cakes were carefully aged in Guangdong to preserve their character, but not so carefully that they didn't age at all! I have noticed much of the Guangdong dry storage tea I drink nowadays is stored in more carefully controlled conditions than are natural; my own 2008 Spring of Menghai cake appears much further along in only three years, but these cakes were aged to preserve more of the terroir over the long term. Which you prefer is entirely personal preference, but I do like the fact that I can contrast and compare the two! I think this tea would be a bitter bomb if stored in dryer conditions. 

While I find 7542 and 8582 more flavorful after almost ten years of humid storage, this tea has a character all its own. I am always surprised by how sweet this tea is on the palate. While still moderately bitter, the huigan is incredible! 

Unlike my own 2008 cake, these Guangdong dry stored cakes smell sweeter for some reason. A hint of smoke remains.

Vegetal notes were detectable from the wet leaves after two rinses. Some of the smoke carried over into the cup, and some of the initial flavor from the young raw leaves is still apparent. At the same time, this tea has developed chen xiang, or aged taste, over the years. There is less black tea and citrus here than with my own storage, but I like that more of the flavor of the material (when young) has been preserved with the more conservative Guangdong storage. No humid storage notes are detectable in the liquor or from the wet leaves.

This is an excellent tea and still reasonably priced for the age, and if you like your sheng to have strong huigan, this is a great cake. Everyone seems to love this tea!

Brewing suggestion: Full boil, with water of low hardness (15-35 mg/L, with 1-3 mg/L of magnesium). Rinse twice, and start with 10-15 second infusions for the first two or three infusions, then add 10-15 seconds to each successive infusion. If the liquor is too weak, add more time. 

Volume discounts are available on this tea! Please feel free to contact me at if you are interested in wholesale quantities of this tea.

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