This is a relatively tasty ripe with a lot of fermentation flavor left. The main note of this tea is definitely earth. Don’t get me wrong there were a variety of sweet notes in there too but the fermentation taste was strong. I steeped this eight times and I am noticing fermentation in the eighth steep. I don’t feel it makes this a bad tea, just potent. This was very heavily compressed. It was very difficult to break off a chunk for brewing. I suspect that the rock solid compression has really slowed the aging of this tea. Luckily I don’t mind fermentation taste all that much. I am curious to see how this one ages. It is a different shape from most teas being a solid ball of tea. I think the traditional bing shape probably ages better than something like this. All that being said this is a Dayi and I generally find their teas to be high quality. I think the quality is there on this one too.

I steeped this eight times in a 120ml gaiwan with 9.6g leaf and boiling water. I gave it a 10 second rinse and a 10 minute rest. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, and 30 sec.

Flavors: Earth, Sweet

Boiling 9 g 4 OZ / 120 ML

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I am Allan. I live and work in Long Island, New York. I have been amassing a tea collection for nearly two years and have spent way too much money. I now try to buy mostly Puerh as I like it most and it lasts nearly forever. Black tea has a habit of going bad. If anyone is interested in tea swaps I am open to ideas and have quite a cupboard.


Bay Shore, NY

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