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2007 Boyou "Man Lu Da Shan" Meng Song

4.2 2 reviews Added 24.10.2013 by Eternal Spring, Tea status: [283] A 7210x

Category: Pu-erh

Country: China

Province: Yunnan

Harvest: 2007

Producer: Boyou Tea Factory

Shop: Yunnan Sourcing

Tags: Sheng - Raw Puerh , Cake , Mengsong , Tea from 2005 till 2010

Description:

Boyou tea factory was started by yet another ex-Menghai tea blender. Boyou is well known for showcasing Menghai tea mountains and making Ripe Pu-erhs that rival Da Yi ripe teas. This particular tea cake was the Silver Prize winner at the 2007 Tea Culture Exhibition in Chengdu. It is a tea produced entirely from Meng Song mountain tea trees. Meng Song tea trees are well known for being a slightly smaller leaf varietal that was the result of cross-breeding several hundred years ago. The tea cake itself has Xiaguan-like iron compression which is perfect for aging in wetter climates like Guangzhou or Malaysia. The tea itself is strongly aromatic with flower and mushroom tones. There is a sweet after-taste and feeling of comfortable thickness in the mouth and throat. I highly recommend this tea for those seeking a tea for aging or for drinking now and for those who want to better understand Meng Song mountain teas.

Display count: 7210

sypalino
24.10.2013 18:11:55

Verified reviewer

2007 Boyou "Man Lu Da Shan" Meng Song

4.5 This review helped: 0 / 0

This is very interesting tea from Boyo Tea Factory. My experiences were only through black (ripe) puerhs with this tea factory, which were all very good. So I was curious about this green raw cake. Tea is very strongly pressed; it takes little effort to peel off a bit. Wet leaves give a strong, pleasant floral aroma. Due to the strong pressing, I chose a longer time for steeping than I am used to. Tea began to open up after 3rd and 4th steeping, taste is floral with a sweet aftertaste, just a slight hint of bitterness on the tongue. Stamina was very good; I ended up at about the ninth infusion, which was still very tasty. I prepared this tea a several times and I must say that it is my favorite one.

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Eternal Spring
28.10.2013 15:13:40

Verified reviewer

Boyou Raw Meng Song

4.0 This review helped: +1 / 0

I've tried this tea about half a year ago and at that time I did not like it much. There was a mushroom flavour in the tea’s aftertaste which bothered me. A friend of mine was still praising the tea to me and he also intended to purchase a greater number for maturation. I asked for another sample and as you can see from the number of stars, the tea has scored for me now.
The tea is very firmly pressed and therefore the steeping times should be significantly extended. Even then the sample came apart after 4th steeping. The tea is already 6 years old but due to the very firm pressing it matures more slowly and its appearance and taste are getting "younger".
The smell of the leaves is sweet and floral - this is Meng Song area. I steep first infusion for 45s and even though infusion is weaker. There are honey–floral tones in the taste. There is a gentle bitterness in the aftertaste and also a bit of astringency on the tongue, which is promising for further aging. It leaves a nice sweet aftertaste in the throat that lasts for a long time. There are also those “mushroom” tones in the taste in further infusions – 9th…. When the sweetness is gone in aftertaste then you can feel mushroom taste in the mouth. The taste is ok for me now. The tea’s energy is smooth, comfortable. The tea has a solid endurance and you can prepare many delicious infusions. I finished after 12th.
The tea will mature slowly due to the very tight pressing and there is certainly a good potential for further aging. The current price is reasonable (YS - 1 for $34 or 3 for $90), especially when you buy 3 pieces.

5 g per 100 ml, water 99 ° C - flush - 45s/25/20/25/30/35/40/45/50/60/80/90

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„To produce pu'er, many additional steps are needed prior to the actual pressing of the tea. First, a specific quantity of dry máochá or ripened tea leaves pertaining to the final weight of the bingcha is weighed out. The dry tea is then lightly steamed in perforated cans to soften and make it more tacky. This will allow it to hold together and not crumble during compression. “

Source Web: Pu-erh tea[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Pu-erh_tea>. [q503] [s62]

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