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“Over the course of twelve steeps this turned from a bitter sheng to a fairly sweet sheng. I would not use the word apricots to describe it’s sweet notes as this tea seems to have started to age....” Read full tasting note
Dayi Golden Years premium green Pu-erh tea cake was made for its 70th anniversary commemoration. I think it’s a super charged 7532 by using the best Bada and Bulang raw materials. It’s expensive, hard to believe a cake made of plantation tea leaves can fatch such top dollars, but it’s a sought-after item for all Dayi fans.
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Dragon Tea HouseOver the course of twelve steeps this turned from a bitter sheng to a fairly sweet sheng. I would not use the word apricots to describe it’s sweet notes as this tea seems to have started to age. For the first six infusions it also had a strong and bitter aftertaste. If you bought this tea and brewed it Western style you would hate it. But brewed gongfu it turned into a nice sheng.
I steeped this twelve times with 8.7g leaf and boiling water in a 150ml gaiwan. I gave it a 10 second rinse. I steeped it for 5 sec, 5 sec,7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, 1 min, 1.5 min, and 2 minutes. I could have definitely gotten a few more steeps out of the tea leaves but I had had enough at twelve steeps.
Flavors: Bitter, Sweet
I saw this on their website. I just about bought it. How was the back of the cake wrapped? The picture on the site of the back kept me from buying this one.