1996 Meng Hai Tea Factory Loose grade #5

When wet, the tea leaves reveal depth, with notes reminiscent of wood, leather, and the scent of old books. The first infusion liquor is already deep which is typical to loose cooked puerh. Beautiful orange hue halo around the cup and we can see the clouds on the liquor. What we call clouds are in fact the steam that sticks to the surface and looks like clouds sticking to the liquor.

After a few infusions, the fragrance evolves around cereal shell, mushrooms and with a certain saline quality evoking the sea. This fragrance reminds me of the smell we can experience during low tide. After a while, the air that has been nourished by the let apparent rocks and algees carries a similar fragrance.

In mouth, the tea is thick, mellow, very well rounded with layers of nut, wax, and wood. We can feel a certain sweetness that got more obvious after a few brews. Past 10 brew, the wood aspect that took the lead beforehand is balanced with the saline quality that was found in the nose. Except that now, it is in the mouth. Finally, the tea tastes like it smells and we are only at the eleventh brew. It will give plenty more for sure.

A very digestible tea with a lovely length and a strong comforting attribute. This is a tea that any cooked puerh tea lover should try.

what to associate with this generous brew?

Just like this tea, the dish should be a rustic and comforting one. If you are in a Chinese mood, roasted goose is a good bet. However, we are talking Cantonese roasted goose, not Peking duck! And, if you are more in a european state of mind, a French bourguignon or an Italian brasato will work very well.