2006 DaYi "Wei Zui Yan" (the Strongest Flavor) Cake 200g Puerh Sheng Cha Raw Tea

Video: unwrapping and breaking down the cake

Here is "Wei Zui Yan" (the Strongest Flavor) from DaYi, a 2006 sheng (raw) puerh in a 200g cake.

Tea Profile

At a glance: 2006 · Sheng (raw) puerh · 200g cake · robust leaf · Menghai Tea Factory

• Compression & dry leaf: This tea is sold as a 200g cake.
• Liquor: The liquor is typically amber to orange-amber for sheng of this age.
• Taste: It opens full-flavored from the first steep. There is more to notice as you keep brewing.
• Mouthfeel & body: Expect a texture that may be rounder than a young sheng, depending on storage.
• Aftertaste: Look for a returning sweetness (hui gan) after each cup.
• Best for: improving your tea experience. Take your time with it — a good choice once you are no longer a beginner.

Brewing Guide

• Water: fully boiling, 100°C (212°F).
• Steps:
  1. Add tea (about 5g per 100ml).
  2. Rinse once: cover the leaves with boiling water for about 5 seconds, then discard. Put the lid on and let the leaves rest for about 10 minutes to open up.
  3. Steep for 10–15 seconds for the first rounds, adding about 5 seconds each round.
  4. Pour into a sharing pitcher.
  5. Serve. Sheng puerh resteeps well for many rounds.
• Treat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you. Brewing the same tea well in any year, season, weather or place takes practice, and that skill is the real goal.

Storage

Keep the cake ventilated, cool and dry, away from sunlight and strong odors (kitchen spices, smoke). For long-term aging, paper or clay containers breathe better than sealed plastic.

A Note on Appearance

Not every cake shows these, but they can occur, especially in teas with more years of storage.

• Small dark specks: tiny dark specks may appear on the wrapper or cake edges of naturally stored puerh. They are harmless and can be brushed off before brewing.
• Tea oil spots: yellowish spots may appear and can come from natural tea oils. They are not a flaw.
• Torn wrapper: small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.