Search!
-
Recent Posts
Recent Comments
- Nico P. on Low Barrier Pu’erh Storage Solutions for Casual Pu’erh Drinkers
- Jason J. Duke on The Case for Northern Tea (North of Banna)
- SG on Low Barrier Pu’erh Storage Solutions for Casual Pu’erh Drinkers
- teakkurim on The Case for Northern Tea (North of Banna)
- Hammockman on The Case for Northern Tea (North of Banna)
- Jason J. Duke on The Case for Northern Tea (North of Banna)
- Nathanael on The Case for Northern Tea (North of Banna)
- lucinda crewe on Sampling Pu’erh. A Few Considerations
Categories
- Aged Oolong (40)
- Aged Pu'erh (149)
- Aged White Tea (1)
- Anxi Oolong (11)
- Article (181)
- Balhyocha (4)
- Black Tea (44)
- Chinese Green Tea (7)
- Dancong (9)
- Drinking Report (39)
- Green Tea (17)
- High-Mountain Oolong (36)
- Hunan Heicha (8)
- Indian Black (4)
- Japanese Green Tea (8)
- Korean Green Tea (4)
- Liuan Heicha (6)
- Liubao (7)
- Long-form Article (48)
- Long-form Podcast (31)
- Low-Elevation Oolong (44)
- Oolong (197)
- Podcasts (478)
- Raw Pu'erh (416)
- Ripe Pu'erh (189)
- Shaanxi Heicha (1)
- Storage (13)
- Taiwanese Oolong (101)
- Tea Learning (140)
- Tea Musings (58)
- Teaware (9)
- Traveling (9)
- White Tea (30)
- Wuyi Oolong (77)
- Yellow Tea (1)
Archives
James,
I was waiting for this review…
I remember trying this one when it was a year or two off the press. At that time it was mainly bitter and fruity, somewhat floral and smoky. It was pretty undrinkable and powerful at that time.
The coco which you mentioned which often comes out of these Mengku cakes seems to develop as the bitter taste transforms.
I agree with you that a lot of factory cakes have this certain taste to them that is similar but hard to explain.
Peace
Always love a good misspelling and wrapper printing mistake!!