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Video: Unwrapping and breaking down.
The 2501 Batch "Rose Dayi" marks the prestigious revival of one of the most iconic recipes in Menghai’s history. Guided by the OTCA value system, this release combines scientific fermentation with artisanal blending to perfectly reconstruct the classic flavor profile that collectors have cherished for decades.
Product Characteristics
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Appearance: The cake is perfectly round and balanced, featuring stout, tightly-knit leaves heavily covered in vibrant golden tips (Jin Hao). The surface exhibits a lustrous brownish-black hue with an oily sheen.
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Packaging: Wrapped in the signature pink-and-white "Rose" branding and encased in traditional bamboo husks (Sun Ke), providing an ideal micro-environment for long-term aging and transformation.
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The "Rose" Heritage: Named for the elegant rose-red "Yi" logo and its gentle, floral-like finish, this tea represents the pinnacle of National Intangible Cultural Heritage fermentation techniques.
Sensory Profile
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Aroma: A deep, persistent core of rich caramelized sugar (Tang Xiang) layered with unique toasted cereal notes and a hint of spring floral sweetness.
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Liquor: Deep, brilliant red and crystal clear—reminiscent of warm amber glowing in the sunlight.
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Palate: Noted for its "Triple Texture"—Waxy (Nuo), Silky (Hua), and Thick (Hou). The mouthfeel is dense and syrupy, with the sugar-sweetness deeply integrated into the body of the tea.
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Finish: Exceptionally smooth with zero bitterness. It leaves a long-lasting, velvety sweetness and a clean, rose-like elegance in the throat.
Brewing & Lifestyle
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Versatility: Engineered for stability, this tea performs excellently across multiple methods: traditional Gongfu steeping, boiling in a glass kettle, or simmering in a thermos for a convenient, high-quality brew.
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Suitability: A "sentimental treasure" for veteran collectors and a "soothing gateway" for newcomers seeking a sweet, approachable, and thick Shou puerh.