{"title":"2026 Dayi","description":"\u003cp\u003eNew puerh tea made by DaYi (Menghai Tea Factory) in 2026, all from the 1st batch, in both sheng (raw) and shou (ripe).\u003c\/p\u003e\n\u003cp\u003eMei Gui Da Yi (Rose Dayi) is a 357g sheng cake. The first Rose Dayi was made in 1996, the first time the factory used the Dayi trademark on a traditional cake, and it was named for its rose-colored wrapper. The 2026 cake marks the 30th anniversary and aims to bring back the taste of the 1996 tea, with its smoky notes and honey and orchid aroma.\u003c\/p\u003e\n\u003cp\u003e7572 is the factory's classic ripe recipe, first made in 1975, and one of the most popular shou puerh teas. The 2026 cake has a thick, bright red liquor, a caramel aroma and a sweet, smooth taste. It comes as the standard 357g cake and as a smaller 150g cake, which is easy to carry and to share. Samples from 7g are available for every tea, along with single cakes and stacks. King Tea Mall is an online shop based in Guangzhou, China.\u003c\/p\u003e","products":[{"product_id":"2026-dayi-7572-cake-1st-batch-150g-puerh-shou-shu-cha-ripe-tea","title":"2026 DaYi \"7572\" Cake 1st Batch 150g Puerh Shou \/ Shu Cha Ripe Tea","description":"\u003cp\u003eDaYi (Menghai Tea Factory) created the 7572 recipe in 1975. Based on grade 7 leaf blended with other grades and a steady fermentation, it slowly grew into the benchmark that everyday shou drinkers measure other ripe cakes against. This is the 2026 first batch.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2026 · Ripe (shou\/shu) puerh · 150g cake · mainly grade 7 leaf, blended with other grades · Menghai Tea Factory · 1st batch\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e Tightly pressed, it comes as a 150g cake. Breaking it open reveals mainly grade 7 leaf and visible buds.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e It brews a reddish-brown liquor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e The first steeps are mellow, with only a light bitterness and slight astringency. Through the middle infusions, woody and earthy notes and hints of camphor, jujube and cocoa come forward over a sweet and rich base. Each round shows a slightly different side of it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e On the palate it is full-bodied, smooth and mellow.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e Swallow and you notice a returning sweetness (hui gan) and a long finish.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e everyday drinking. It is forgiving to brew, so first-time puerh drinkers can start here.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: bring it to a full boil — 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eSteps:\n\u003col\u003e\n\u003cli\u003eUse about 5g of tea per 100ml of water.\u003c\/li\u003e\n\u003cli\u003eRinse the leaves twice with boiling water, about 5 seconds each time, then pour it away. Cover and let the leaves rest for around 10 minutes.\u003c\/li\u003e\n\u003cli\u003eSteep 10–15 seconds for the first infusions, adding roughly 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003eDecant into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe. Ripe puerh stands up well to many resteeps.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eThese are starting points, not fixed rules. Play with high or low pours, fast or slow streams, and adjust across seasons until you find your method. Getting the best out of the same tea in any year, season, weather or place takes practice — and that skill is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eStore the cake somewhere ventilated, cool and dry, out of direct sunlight and away from strong smells such as kitchen spices or smoke. For aging over years, paper or clay containers allow better airflow than sealed plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eYou won't find these on every cake — they tend to turn up more often in teas that have been stored longer.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo 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.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spots sometimes appear; they come from the tea's natural oils and are not a defect.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: the cotton paper may pick up small tears or holes during storage and handling. The tea inside is fine.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 7g","offer_id":48292163453158,"sku":"KTM-48292163453158","price":2.99,"currency_code":"USD","in_stock":true},{"title":"25g","offer_id":48292163485926,"sku":"KTM-48292163485926","price":5.99,"currency_code":"USD","in_stock":true},{"title":"50g","offer_id":48292163518694,"sku":"KTM-48292163518694","price":8.99,"currency_code":"USD","in_stock":true},{"title":"100g","offer_id":48292163551462,"sku":"KTM-48292163551462","price":12.99,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":48292163584230,"sku":"KTM-48292163584230","price":16.99,"currency_code":"USD","in_stock":true},{"title":"Stack (5pcs)","offer_id":48292163616998,"sku":"KTM-48292163616998","price":79.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/files\/2026-dayi-7572-cake-1st-batch-150g-puerh-shou-shu-cha-ripe-tea.jpg?v=1792225559"},{"product_id":"2026-dayi-mei-gui-da-yi-rose-dayi-tae-357g-cake-1st-batch-puerh-sheng-cha-raw-tea","title":"2026 DaYi \"Mei Gui Da Yi\" (Rose Dayi\/ TAE) 357g Cake, 1st Batch, Puerh Sheng Cha Raw Tea","description":"\u003cp\u003eMei Gui Da Yi — “rose TAE” — is a legend since 1996, the first Menghai Tea Factory cake to carry the Dayi trademark, named for its rose-colored wrapper. This is the 2026 first batch sheng.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2026 · Sheng (raw) puerh · 357g cake · Menghai Tea Factory · 1st batch\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e The tea comes as a 357g cake. In the dry leaf you can see well-formed threads and visible buds.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e It brews a bright, transparent, golden to yellow liquor, with a thick look.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e It opens mellow and soft, with only a light bitterness, balanced by a natural sweetness. Once the leaf opens up, expect honey and orchid over a smoky background in a sweet and balanced cup.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e Expect a thick, full-bodied, smooth mouthfeel.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e After each sip there is a strong hui gan and a long finish.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e improving your tea experience, especially if you already know a few sheng teas and want to taste more closely.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eDaYi’s official tasting notes, infusion by infusion:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e1st steep:\u003c\/strong\u003e Bright yellow liquor; full honey-orchid aroma with deep, reserved smokiness; thick and mellow; initial hui gan (returning sweetness) and a slight cooling sensation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e2nd–3rd steeps:\u003c\/strong\u003e Golden, oily liquor; honey-orchid aroma rising with the smoke; strong and full-bodied; slight bitterness melts away; pronounced, lasting hui gan and cooling on the tip of the tongue.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e4th–5th steeps:\u003c\/strong\u003e Bright golden, gelatinous texture; rich, elevated honey-orchid aroma; intensely mellow and smooth; powerful hui gan and mouth-filling fragrance; smoky coolness slides down the throat, sweet rhyme gathering.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e6th steep:\u003c\/strong\u003e Golden and translucent; elegant honey-sweet aroma, smokiness softened; mellow, smooth and full; balanced smoke and sweetness; lasting hui gan, clear throat rhyme.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e7th–8th steeps (extended):\u003c\/strong\u003e Bright yellow; pure, enduring honey-sweetness with elegant smokiness; mellow, sweet broth; continuous hui gan, endless throat rhyme.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e9th–10th steeps (extended):\u003c\/strong\u003e Highly translucent bright yellow; delicate honey-sweetness; clear, sweet, mellow broth; long, lingering aftertaste.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: bring it to a full boil — 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eSteps:\n\u003col\u003e\n\u003cli\u003eUse about 5g of tea per 100ml of water.\u003c\/li\u003e\n\u003cli\u003eRinse the leaves once with boiling water, about 5 seconds, then pour it away. Cover and let the leaves rest for around 10 minutes.\u003c\/li\u003e\n\u003cli\u003eSteep 10–15 seconds for the first infusions, adding roughly 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003eDecant into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe. Sheng puerh stands up well to many resteeps.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eThese are starting points, not fixed rules. Play with high or low pours, fast or slow streams, and adjust across seasons until you find your method. Getting the best out of the same tea in any year, season, weather or place takes practice — and that skill is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eStore the cake somewhere ventilated, cool and dry, out of direct sunlight and away from strong smells such as kitchen spices or smoke. For aging over years, paper or clay containers allow better airflow than sealed plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eYou won't find these on every cake — they tend to turn up more often in teas that have been stored longer.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo 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.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spots sometimes appear; they come from the tea's natural oils and are not a defect.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: the cotton paper may pick up small tears or holes during storage and handling. The tea inside is fine.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 7g","offer_id":48292165615846,"sku":"KTM-48292165615846","price":7.99,"currency_code":"USD","in_stock":true},{"title":"25g","offer_id":48292165648614,"sku":"KTM-48292165648614","price":11.99,"currency_code":"USD","in_stock":true},{"title":"50g","offer_id":48292165681382,"sku":"KTM-48292165681382","price":16.99,"currency_code":"USD","in_stock":true},{"title":"100g","offer_id":48292165714150,"sku":"KTM-48292165714150","price":25.99,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":48292165746918,"sku":"KTM-48292165746918","price":69.99,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":48292165779686,"sku":"KTM-48292165779686","price":464.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/files\/2026-dayi-mei-gui-da-yi-rose-dayi-tae-357g-cake-1st-batch-puerh-sheng-cha-raw-tea.webp?v=1792225559"},{"product_id":"2026-dayi-7572-cake-1st-batch-357g-puerh-shou-shu-cha-ripe-tea","title":"2026 DaYi \"7572\" Cake 1st Batch 357g Puerh Shou \/ Shu Cha Ripe Tea","description":"\u003cp\u003eThis 357g cake is DaYi's \"7572\", a ripe (shou) puerh from 2026.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2026 · Ripe (shou\/shu) puerh · 357g cake · mainly grade 7 leaf, blended with other grades · Menghai Tea Factory · 1st batch\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e It is a tightly pressed 357g cake. The leaf itself shows mainly grade 7 leaf and visible buds.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e The infusion pours bright and brownish red or bright red, with a thick look.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e From the first steep the taste is mellow and pure. Once the leaf opens up, expect hints of plum and caramel in a sweet cup.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e The body comes across as thick, full-bodied and smooth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e Look for a lingering sweetness after each cup.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e everyday drinking. It is forgiving to brew, so newcomers can start here.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e1st Steep:\u003c\/strong\u003e The liquor is bright red. It presents a rich sugary aroma. The tea broth is sweet, mellow, and smooth, with a distinct sugar scent lingering at the bottom of the empty cup.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e2nd - 3rd Steeps:\u003c\/strong\u003e The liquor shifts to a bright brownish-red. The caramel aroma becomes rich and pronounced. The taste is mellow, full-bodied, sweet, dense, and smooth, exhibiting a classic and strong \"Meng Hai flavor\". A significant sugar aroma remains at the cup bottom.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e4th - 6th Steeps:\u003c\/strong\u003e The liquor returns to a thick, bright red. The sugar aroma is pure, accompanied by a lasting sweet scent. The broth maintains a dense, smooth, and full-bodied profile, offering a well-coordinated, sweet mouthfeel with a lingering sweet aroma at the bottom of the cup.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e7th - 10th Steeps:\u003c\/strong\u003e The liquor is bright red. The sweet aroma persists. The taste remains mellow, sweet, and smooth, with a continuous sweet scent left at the bottom of the cup.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: fully boiling, 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eHow to brew:\n\u003col\u003e\n\u003cli\u003eAdd around 5g of tea for every 100ml.\u003c\/li\u003e\n\u003cli\u003eGive the leaves two quick rinses — cover with boiling water for about 5 seconds and discard. Then put the lid on and leave the leaves to open up for about 10 minutes.\u003c\/li\u003e\n\u003cli\u003eStart with 10–15 second steeps, lengthening by about 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003ePour the liquor into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe and resteep — ripe puerh goes many rounds.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eThink of this as a starting point rather than a rigid method. Try pouring high or low, fast or slow, and adapt to the season until it suits you. Brewing one tea at its best in any year, season, weather or place is a skill built over time — and that is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKeep it in a ventilated, cool, dry spot, shielded from sunlight and strong odors (cooking spices, cigarette smoke). If you plan to age it long-term, paper or clay containers breathe better than airtight plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNot all cakes develop these — the chances simply rise with longer storage.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo 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.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spotting can occur from natural tea oils. This is not a flaw.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: minor tears or holes in the cotton wrapper sometimes happen in storage and transit. The tea itself is unaffected.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 7g","offer_id":48292177346790,"sku":"KTM-48292177346790","price":4.99,"currency_code":"USD","in_stock":true},{"title":"25g","offer_id":48292177379558,"sku":"KTM-48292177379558","price":7.99,"currency_code":"USD","in_stock":true},{"title":"50g","offer_id":48292177412326,"sku":"KTM-48292177412326","price":9.99,"currency_code":"USD","in_stock":true},{"title":"100g","offer_id":48292177445094,"sku":"KTM-48292177445094","price":15.99,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":48292177477862,"sku":"KTM-48292177477862","price":33.99,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":48292177510630,"sku":"KTM-48292177510630","price":226.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/files\/2026-dayi-7572-cake-1st-batch-357g-puerh-shou-shu-cha-ripe-tea.png?v=1792224397"}],"url":"https:\/\/kingteamall.com\/fr\/collections\/2026-dayi.oembed","provider":"King Tea Mall","version":"1.0","type":"link"}