V93 has been DaYi's signature ripe tuo since 2005 — small, neat, and reliably smooth. Higher-grade leaf, carefully fermented: thick, mellow, fragrant. This is the very first batch (501) from 2005 — “ten years sharpen one sword.
Tea Profile
At a glance: 2005 · Ripe (shou/shu) puerh · 250g tuo · high-grade leaf · Menghai Tea Factory · 1st batch (501)
- Compression & dry leaf: It is pressed into a 250g tuo. The dry leaf shows an even, dark fermentation.
- Liquor: In the cup it shows a red color.
- Taste: It opens mellow and pure from the first steep. The middle infusions are sweet and balanced.
- Mouthfeel & body: In the mouth it feels thick, oily and mellow.
- Aftertaste: It leaves a lingering sweetness.
- Best for: improving your tea experience; it rewards slower brewing and is a good next step after your first few ripe puerh teas.
Brewing Guide
- Water: fully boiling, 100°C (212°F).
- Steps:
- Add tea (about 5g per 100ml).
- Rinse twice: 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.
- Steep for 10–15 seconds for the first rounds, adding about 5 seconds each round.
- Pour into a sharing pitcher.
- Serve. Ripe 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.
- Bamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.
- 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.
