Menghai Dayi V93 — 100g Tuocha Ripe Pu-erh Tea

A Legendary Menghai Ripe Pu-erh Recipe Menghai Dayi V93 is a legendary Ripe Pu-erh (Shu Pu-erh) appreciated by generations of Pu-erh enthusiasts for its distinctive Menghai character, balanced flavor, and remarkable consistency. Produced by Menghai Dayi, V93 has become one of the recognizable recipes associated with the classic Menghai style. Its rich yet approachable profile makes it equally suitable for those discovering Ripe Pu-erh for the first time and experienced tea drinkers looking for a dependable everyday Pu-erh. The tea is made from spring-harvested material from Menghai, Xishuangbanna, Yunnan, combining medium-sized leaves with an abundant proportion of tender tea buds. Pressed into a traditional 100 g Tuocha, it is compact and convenient while remaining easy to separate for everyday brewing and a very nice gift idea. Appearance and tasting notes Menghai Dayi V93 is traditionally compressed into the distinctive bowl-shaped form known as Tuocha. The compression is moderately soft, allowing the tea to be separated into small portions with a Pu-erh knife or tea pick and, in some areas, even gently by hand. Inside, the material is clean, attractive, and uniform, consisting primarily of medium-sized leaves and numerous buds, with occasional small stems. The dry tea has a soft yet expressive aroma dominated by wood, accompanied by nuances of nuts, warm spices, and chocolate. Once brewed, V93 reveals the recognizable character associated with classic Menghai Ripe Pu-erh. The aromatic profile is clean, balanced, and deep, built around a characteristic combination of wood, nuts, and chocolate. The fragrance is dense, expressive, and multidimensional. The liquor is rich, clean, full-bodied, and strong, with a subtle natural sweetness balanced by a delicate touch of bitterness. Its texture is smooth and substantial without becoming excessively heavy. The finish is long and velvety, leaving a pleasant impression with a subtle refreshing acidity. Character and Experience Menghai Dayi V93 is an excellent everyday Shu Pu-erh with a calm, balanced, and approachable character. It works particularly well as a morning or early afternoon tea, when its rich body and warming profile can help create a sense of energy, concentration, and readiness for the day. Despite its strength, V93 remains smooth and composed rather than aggressive. This combination makes it an excellent introduction to traditional Menghai Ripe Pu-erh, while its recognizable profile provides enough character for experienced Pu-erh drinkers. It is also remarkably versatile. V93 can be prepared Gongfu style, steeped directly in a mug or teapot, brewed in a thermos, or simmered over heat for an especially rich and warming infusion. A classic choice for anyone looking for a dependable Ripe Pu-erh with the distinctive character of Menghai. How to brew Gongfu Style • Porous clay teapot suitable for Pu-erh or porcelain gaiwan • Water temperature: 95°C (203°F) • Tea-to-water ratio: 3–5 g per 100 ml • A quick rinse before the first infusion is recommended to help compressed leaves begin to open • Begin with short infusions of approximately 5–15 seconds • From the third or fourth infusion, gradually increase the steeping time by approximately 10–15 seconds • Enjoy approximately 6–8 infusions while the tea maintains its rich flavor and body. Western Style • Porcelain or glass teapot • Water temperature: 95°C (203°F) • Tea-to-water ratio: 7–10 g per 1 litre • Warm the teapot with hot water before adding the tea • Pour in water at the recommended temperature and close the lid • Steep for approximately 3–5 minutes before serving. Origin • Tea: Menghai Dayi V93 • Type: Ripe Pu-erh Tea (Shu Pu-erh) • Producer: Menghai Dayi • Origin: Menghai, Xishuangbanna, Yunnan Province, China • Raw Material: Spring-harvested tea leaves and buds • Leaf Grade: Medium-sized leaves with an abundant proportion of tea buds • Shape: Tuocha • Weight: 100 g • Profile: Wood • Nuts • Chocolate • Spices • Character: Rich • Smooth • Warming • Balanced • Processing: Traditionally fermented and compressed Ripe Pu-erh