1980s Menghai Tea Factory productions are rare and the top batches command a small fortune at tea auctions. Whilst this teacake does not represent the best from the period it is a very decent example of an old Menghai tea and is still very expensive. I decided to add this tea to the - Free Tea Samples Catalog - to celebrate the start of 2019 and the launch of the new catalog. The teacake is not overly wet stored and retain sparks of liveliness amidst a dominant dark and age character. Despite its age the tea remains potent, possessing a certain vigor. It is these traits and the proven age worthiness from the lineage that makes the old production under Menghai Tea Factory (before the 2004 takeover) popular amongst tea collectors invested in long term storage.
Drinking and appreciating an old tea requires ample time for exploration and reflection. To get the utmost from these dried and compressed age leaves it is recommended to use boiling hot water and a brewing vessel that can retain a high temperature for the best extraction. A double quick rinse is standard for washing and initiating the brewing of old leaves. The character of this tea opens up from around the 3rd to 4th steeps onward. Letting the brew cool slightly will allow the senses to better register the tea. The age brew offers ripe fruity notes combined with woody tones, alongside a creamy and dark composition that combines soft earth, minerals and herbal roots. There is depth in the brew and good stamina to the tea leaves. For lovers of old tea it is easy to become lost in the tea session as the mind reflects and observe all that is going on. Old teas often have a story to tell and it is by delving into past events that you will come to appreciate the tea and its history.
For tea enthusiasts who also obtained the 2003 Menghai TF *Purple Dayi it is recommended to brew the 2 tea side by side. It is a great way to explore the differences between a young and an old version of Menghai tea from a past era of production. Studying the characteristics between the 2 tea provides an insight into the impact of time and storage on ageing tea. Challenge the palate to see if it can recognize similarities between the teas. The Menghai house character is present in both teas despite the gap in their respective age. Training the senses to recognize Menghai TF's unique character is useful for identifying a genuine production and eliminating fake tea. The Menghai brand is easily the most faked and seeing through the scams and fake products will save you a lot of time and money.
TIPS: Old tea leaves are fragile by nature. They are prone to changes in environmental conditions and too much exposure to external elements will cause them to deteriorate. For this reason it is important to keep them away from light and in well sealed storage. Furthermore when conducting a tea session it is important to recognize instances when the tea may be under performing and will need to be revived. If the character of the tea feels oddly muted even after 4 or 5 steeps, stop and pour out all the excess water from the brewing vessel. It is important to ensure that the vessel is well drained. Take a break and let the tea leaves rest in the closed brewing vessel for 3 to 4 hours. The heat and oxidation will help to open up the tea leaves. Come back after the break and continue with the tea session. Good tea leaves can be revived in this way, helping to improve the flavors and clarity of the tea.
Note: A similar practice is used in the wine industry. An old bottle of wine needs to be decanted and allowed to breath before being served and appreciated. However too much exposure will cause a decline in quality.
A beautiful rich mahogany. The classic color from a 1980s Menghai tea.
A lighter shade of color from a younger tea - 2003 Menghai TF *Purple Dayi
