Collection: 2006 Dayi

Puerh tea made by DaYi (Menghai Tea Factory) in 2006, in both sheng (raw) and shou (ripe), now with about twenty years of age.

Named sheng cakes include Yin Kong Que (Silver Peacock) 250g, Jin Se Yun Xiang (Golden Rhythm) in 366g and 666g, Gong Ting Qing Bing 250g and Meng Hai Zhi Chun (Spring of Menghai) from batches 602 and 603. Wei Zui Yan (the Strongest Flavor) is a 200g cake made in both sheng and shou, so the same name can be compared side by side.

Recipe cakes of 357g in sheng are 7432, 7532, 7582, 8542 (batch 603) and 8582 (batches 602 and 603). In shou there are 7572, 7452 (batch 602), 0562 (batch 602) and 7262 from batch 601 and later batches, plus the 250g 7562 brick. Batch numbers show the year and the batch, so 602 is the second batch of 2006. King Tea Mall is an online shop based in Guangzhou, China.