Prenote: Due to Dayi’s restrictions on newly released teas in the retail channel, we are required to obscure the QR code on the counterfeit label on the backside of the wrapper, as shown in the attached image. This does not affect the anti-counterfeit function but is intended to prevent the retail tea from being returned to the wholesale market. If this is a concern, please wait until the clean version becomes available. Once it is, we will remove this notification.
Background & Heritage: The "Rose Dayi" is a legendary name in the puerh tea world. Tracing its origins back to 1996, it marks the first time the Menghai Tea Factory utilized the "Dayi" trademark on a traditional seven-cake puerh production. Named for its distinctive rose-colored wrapper, the original 1996 release serves as a foundational milestone for the brand. The 2026 edition is a 30th-anniversary special reserve that meticulously reconstructs the classic 1996 flavor profile. Rather than a simple recipe copy, it precisely calibrates the original's smokiness, honey-orchid fragrance, sweetness, and broth thickness, upgrading the quality for the modern era while retaining the soul of the classic "Old Rose."
Raw Material & Crafting: Sourced from premium high-mountain large tree (Da Shu) tea leaves in the core Menghai tea region. It is refined using the intangible cultural heritage "Dayi tea making technique."
Overall Characteristics:
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Appearance: The cake is well-proportioned and round, featuring stout, robust tea strips generously inlaid with silver hairs (buds).
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Liquor Color: Golden, oily, and bright, displaying a rich, substantial texture.
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Aroma: Abundant with a distinctive smoky aroma and a rich, fragrant honey-orchid scent.
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Taste Profile: Strong, intense, and full-bodied. It leaves the mouth full of fragrance and delivers a clear, refreshing throat rhyme (houyun).
Tasting Notes:
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1st Steep: The liquor is bright yellow. It presents a full honey-orchid aroma with a deep, reserved smokiness. The taste is thick and mellow; the smoke integrates into the liquor, offering an initial huigan (returning sweetness) and a slight cooling sensation.
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2nd - 3rd Steeps: The liquor becomes golden and oily. The honey-orchid aroma rises, blending perfectly with the smoky notes. The flavor is strong and full-bodied. A slight bitterness melts away swiftly as the smokiness dissolves into the broth, yielding a pronounced, lasting huigan and a cooling sensation on the tip of the tongue.
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4th - 5th Steeps: The liquor remains bright golden with a prominent gelatinous texture. The honey-orchid aroma is rich and elevated. The taste is intensely mellow and smooth, featuring a powerful huigan and a mouth-filling fragrance. The smoky notes envelop a cooling sensation that slides down the throat, leaving a persistent sweet rhyme gathered in the throat.
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6th Steep: The liquor is golden and translucent. The honey-sweet aroma becomes elegant and well-coordinated, while the smokiness softens. The taste is mellow, smooth, and full, striking a perfect balance between smoke and sweetness, with a lasting huigan and a clear throat rhyme.
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7th - 8th Steeps (Extended Steeping): The liquor is bright yellow. The honey-sweetness is pure and enduring, accompanied by an elegant smokiness. The tea broth is mellow and sweet, delivering a continuous huigan and an endless throat rhyme.
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9th - 10th Steeps (Extended Steeping): The liquor is highly translucent and bright yellow. The honey-sweetness is delicate and subtle. The tea broth is clear, sweet, and mellow, leaving a long, lingering aftertaste.
