Monday, January 3, 2011

1996 Menghai "8582" Puerh

This tea sample comes from Nada's shop, Essence of Tea. This classic bing looks like it is currently out of stock. Nada keeps a steady flow of tea coming in, so it will likely be restocked soon. The description on his site states that it was stored the last 14 years in Taiwan.
The dry leaves of darkish red-brown smell of clean muted, woody, maple sweetness. On an cold rainy Winter day, what tea could be better?

The first infusion brings with it grassy-wood caramel sweetness. It tastes very clean in the mouth. Although predominantly wood flavours, there is a flash of smooth maple syrup before turning back to wood. The mouthfeel is light, the aftertaste very soft, shy wood. The chaqi is already showing signs of warmth in the chest, where it gathers.

The second infusion has a somewhat empty initial sweetness. This taste is short lived as it flashes into caramel notes then to a slight earthy wood note. Slowly the sweet flavour wavers into a dry aftertaste and mouthfeel. The sweetness doesn't disappear but mellows and lingers in the aftertaste which is long lasting and quite soft. The warmth now travels up to the head and flushes the cheeks.

In the quick third infusion, the taste seems to stabilize. The initial sweetness is more pronounced, in it is a quick flash of complexity. This infusion is smoother in the mouth turning it dry in the end. The forehead is clammy and moist with a cloud of heat warming the chest and lungs. This tea induces calm, quite a relaxing puerh.

The fourth infusion sees the thin wood flavour drag out into dryness. Deeper flavours of earth notes have dissipated. Some malty coco notes are faint but recognizable. A slight camphor flavour pushes its way in. The initial sweetness at the start of the flavour profile has a flash of maple syrup.

The fifth has a richer sweetness to it that now mingles with lighter grassy wood notes. The finish is dry but has a slight velvet feel to it.

The sixth infusion is defined by a juicy wood flavour with soft, sweet high notes that bounce up at the end of the flavour profile. There is a more subtle spiciness to this infusion with subtleties such as floral rose peeking out.

The seventh infusion contains a bland earthiness that seems to be stuck in the throat. There is just a touch of spices amongst its primarily wood taste. The chaqi keeps one feeling warm chested and relaxed as one continues to enjoy this tea.

The eighth is smooth and woody with sweet, very light, almost fruity nuances. There is a soft, slight dry, camphor finish.

The ninth and tenth infusions contain dry woody-grass notes that sedate ones mind. There is a juicy sweetness to these infusions with plum notes in the cup. The mouthfeel has weakened considerably here.

A handful of overnight infusions bring light woody tastes with a sweet finish.



Sébastien said...

Great review, great pictures, thanks.

Matt said...


No, thank you.