Official Pu of the day

[auhckw]

2003 Dayi 'Organic' green cake 301. After 8 years of aging, it's finally ready to drink! Dried jujube and red date... Granny face powder Spring is here!

The photos is nice.

How long you had it in your keeping? or is it brand new purchase?

Mind to reveal how much would this 8 year old dayi cost?

[TIM]

Auhckw - Brought this box in 2004 in 3 different storage methods since. Got it directly from the factory, so the price is irrelevant.

notes: Picture before was taken in 2005. Above back of cake taken today.

[auhckw]

Auhckw - Brought this box in 2004 in 3 different storage methods since. Got it directly from the factory, so the price is irrelevant.

notes: Picture before was taken in 2005. Above back of cake taken today.

Wow, that is 7 years of keeping... My personal storage of pu is less than 1 year... long way to go...

I managed to find your pu on the net. There is a ripe and raw version of the one you bought.

ripe:-
http://item.taobao.com/item.htm?id=8916067706

raw:-
http://item.taobao.com/item.htm?id=8916552396
http://www.qwaytea.com/product-1806.html

From the 2 links above (raw), assuming it is unopened, there seems to be different method of wrapping it...





And look at this:-
http://detail.china.alibaba.com/buyer/o ... 98290.html
The leaves not as nice as yours and The neifei is diff from yours too...



Ps: Pardon me if i made reference wrongly cause I am not able to read chinese

[MarshalN]

The second wrapping method is fake -- Menghai doesn't do that

[TIM]

Tasting Notes/ Dayi 2003 301 Green
Leaf: Buds & Medium leaves.
Heated Leaf aroma: Sweet / hints of dried plum / sandalwood.
Water temp: fish eye.
Infusion and ratio: 15g in 180ml Yixing modern Zhuni. brief rinse, 60s rests, 10s, 15s, 20s, 30s, 30s....
Liquor color: Good clarity, dark maple syrup.
Flavor Notes: Full body, floral, light sweetness, hint of sandalwood, long aftertaste, old Menghai complexity and signature from the late 80s.
Best Infusion: 3rd infus and on.
Cha Qi: Medium and active.

image showing 20+ brew and going....

Overall:
Not a fan of Dayi at all, but this is an unexpected surprise. Tasted like the 7542 from late 80's. With very distinct Menghai recipe characters. Granny face powder, aged sweet woods and chinese medicine. Good young leaves and very presentable from a Dayi. Wish they do more of this then tea bag stuff

Age-ability: Great!

[auhckw]

2003 – Dayi 7212 – Menghai Raw Pu-er



Been quite a while since i drink it... Seems like it has improved in Taste and Colour of tea getting darker... Overall satisfied. My only comment is that this tea is those dry kind, meaning after drinking throat feels dry / thirsty...



Picture: The colour of 4th infusion. The same colour as the 2nd. New cup btw

[brandon]

Picture: The colour of 4th infusion. The same colour as the 2nd. New cup btw

I win O.o

[TIM]

Rainy day for a hundred years drought Banzhang spring cake from last year.

[brandon]

2009 spring Yiwu (top + nearest camera) vs 2009 spring Nannuo (bottom + nearest kettle).

[rabbit]

Having a '07 Meng Ku Rong Shi loose shu today, it's delightful IMO, so smooth and tasty, does anybody know of a comparable aged sheng?

[debunix]

2010 ManMai sheng puerh from Essence of Tea, almost the end of a tasting sample. Superb sweetness in early infusions, calming to interesting herbaceousness, some vegetal flavors, but still that sweet anise aftertaste that is so pleasant.

[brandon]

Changtai 2006 339 - lessons learned.



When I got this a few years ago, there was some talk of it being not so good to 'drink now.' After storing it for 3 years and giving it a taste, it was not so good to 'drink later' either. It is a fairly strong tea, but I still find it lacking a lot of depth.

Better luck next time...?

[fdrx]

nice pictures!!!

[TokyoB]

2009 spring Yiwu (top + nearest camera) vs 2009 spring Nannuo (bottom + nearest kettle).

From where?

[auhckw]

Had a small tea party with our tea forumer OldManTeapot (who came down from penang) and 2 other friends yesterday night. We drank a few pu, but this is worth mentioning.

8668 ZhongCha Kunming Red Stamp Iron Tea Cake Raw 1999/2000




*Picture not mine

This tea has a unique taste. The tea aroma is special, no smokiness, no bitterness, clean. This tea basically doesn't have much taste on the first 5 brew. It was light, but from the 6th brew onward the tea starts to perform. It's colour turns darker and is quite dark too from then. We drank up to about 10 brews and it still holds on and gets better. It can still continue, but we decided to change tea due to shortage of time.

The method of brewing is to soak it. Each brew was soak for about 3 to 5 minutes. OldManTeapot likes his tea to be soaked to test its performance, and this tea really can perform well even with soaking for so many brews.

I tasted this Pu sometime ago at a teashop, and the brewing method was using the usual no soaking method and it was totally a waste cause we stop at about 5th brew. This is probably the first pu that I tasted that shows it performance after so many brews later. I am impressed.

Tea courtesy of OldManTeapot. Thank you very much