Product Overview
This tea is produced by the famous Dayi Tea Factory (Menghai Tea Factory) in Yunnan, China, using large-leaf sun-dried maocha as raw material. Through traditional pile fermentation and years of natural aging, the tea has developed a mellow, smooth, and rich flavor. The liquor is deep red and clear, with a pure aroma that combines hints of aged sweetness and jujube fragrance. It is free from any pile odor, offering a pleasant, well-rounded taste that reflects the classic character of well-matured Dayi ripe Pu-erh.
The 2014 batch has reached a stable stage of aging, making it suitable for both daily drinking and continued storage. Each brew delivers warmth and comfort, leaving a lingering sweetness on the palate.
Brewing Guide: For best results, use about 5 grams of tea per 150 ml of water. Rinse briefly with boiling water, then steep with water at 95–100°C. Brew for 15–30 seconds per infusion, adjusting to taste. The tea can be re-steeped 6 to 8 times.