{"product_id":"2008-dayi-jinse-dayi-kaiyuan-jinianbing-golden-tae-new-era-commemorative-cake-one-set-of-1000g","title":"2008 DaYi \"JinSe DaYi KaiYuan JiNianBing\" (Golden TAE New Era Commemorative Cake) One Set of Puerh Raw Tea Cake 1000g + Ripe Tea 1000g, 1st Batch","description":"\u003cp\u003eJinSe DaYi KaiYuan JiNianBing — “Golden TAE New Era Commemorative Cake” — is DaYi’s 2008 commemorative boxed set: a 1000g raw cake and a 1000g ripe cake side by side, both from DaYi’s own Bu Lang mountain plantation. A study in how the same leaf travels two roads.\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 2008 · Sheng (raw) + Shou (ripe) puerh · 1000g cake × 2 · Bu Lang plantation leaf · Menghai Tea Factory · 1st batch\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e Evenly pressed in the traditional form; dark, uniform ripe leaf with a clean woody aroma.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e A deep, clear ruby-red that holds well across steeps.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e The raw cake shows a clear smoky note with floral and fruity hints and a thick, strong cup, its Bu Lang bitterness softened by storage. The ripe cake drinks smooth and mellow.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e Thick and smooth, with a broth-like body.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e Soft lingering sweetness; a moist, comfortable throat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e improving your tea experience — layered and expressive, it rewards slow, attentive brewing. A good next step for regular drinkers.\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). Brew the two cakes separately.\u003c\/li\u003e\n\u003cli\u003eSteps:\n\u003col\u003e\n\u003cli\u003eAdd tea (about 5g per 100ml).\u003c\/li\u003e\n\u003cli\u003eRinse once for the raw cake, twice for the ripe cake: cover with boiling water for about 5 seconds, then discard. Put the lid on and let the leaves rest for about 10 minutes.\u003c\/li\u003e\n\u003cli\u003eSteep for 10–15 seconds for the first rounds, adding about 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003ePour into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe. Both cakes resteep well for many rounds.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eTreat 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.\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 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.\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":"Set (Sheng Cha + Shou Cha)","offer_id":30677202927719,"sku":"KTM-30677202927719","price":999.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/products\/2008-dayi-jinse-dayi-kaiyuan-jinianbing-golden-tae-new-era-commemorative-cake-one-set-of-p.jpg?v=1792214334","url":"https:\/\/kingteamall.com\/products\/2008-dayi-jinse-dayi-kaiyuan-jinianbing-golden-tae-new-era-commemorative-cake-one-set-of-1000g","provider":"King Tea Mall","version":"1.0","type":"link"}