2013 DaYi "Dan Qing" (Paint) Cake 357g Puerh Shou Cha Ripe Tea - King Tea Mall
2013 DaYi "Dan Qing" (Paint) Cake 357g Puerh Shou Cha Ripe Tea - King Tea Mall
2013 DaYi "Dan Qing" (Paint) Cake 357g Puerh Shou Cha Ripe Tea - King Tea Mall
2013 DaYi "Dan Qing" (Paint) Cake 357g Puerh Shou Cha Ripe Tea - King Tea Mall

2013 DaYi "Dan Qing" (Paint) Cake 357g Puerh Shou Cha Ripe Tea

$6.99
$6.99
Frais d'expédition calculés lors du passage à la caisse.

Origination:

  • Crafted from selected fat buds and strong threads, emphasizing light fermentation to preserve aging potential.

Taste Profile:

  • Smooth Texture: Offers a smooth and velvety texture on the palate, ensuring a pleasant tea-drinking experience.
  • Slight Bitterness and Astringency: While there are slight hints of bitterness and astringency, they quickly fade away after each sip, leaving behind a smooth aftertaste.
  • Huigan and Saliva Production: Exhibits notable Huigan (returning sweetness) and induces saliva production, enhancing the overall mouthfeel and flavor sensation.

Storage:

  • Guangzhou Natural Storage: Stored in Guangzhou under natural conditions, allowing the tea to age gracefully while retaining its unique flavor profile and characteristics.

The 2013 DaYi "Dan Qing" Cake is crafted with careful consideration for future aging, featuring a smooth texture with subtle bitterness and astringency that quickly recede, leaving behind a delightful sweetness. Its storage in Guangzhou ensures optimal aging conditions, making it an excellent choice for tea enthusiasts looking to experience the evolving flavors of aged Puerh tea.

Customer Reviews

Based on 1 review
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m
mrmopar
Dayi

This one is called "Red and Green " if you translate the name of this one properly. I started out with 11 grams in a yixing devoted to dayi shou. As I am a big Dayi shou head as most of you know. I hit it with just below boiling water for a rinse of 10 seconds.
I steeped the cup for about the same time. It does not taste like a full shou. It has some of the “metallic” of a young sheng in the background with a semi-bitter punch to it. It has a touch of wood with some drying bite of astringency on the tongue. I has a taste almost like a bite of tree bark to it.
I opened the pot up and found some whole green looking leaves that were apparently mixed in with this during the pressing. It is really a hard one to describe with my simple taste buds. Not bitter or smooth , in between on this. Some sharpness to the profile without being totally bitter. I think this is lightly fermented and meant for aging. I think in 5 years or so I will see how it develops.
Not a bad tea but an interesting profile from a mainstream Dayi product.