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Product Name |
2011 Golden Dayi <101> Dry Storage (357g) |
Factory |
Dayi |
Ingredient |
Puerh (Puer / Pu-erh) |
Nature |
Raw Tea (Sheng Puerh) |
Year of Production |
2011 |
Storage |
Dry Storage |
Weight |
357g per one tea cake (+/-10g including wrapping paper) |
Stack (Tong) |
Seven tea cakes in one paper stack |
Availability |
Available at Cloud's Tea House Retail Store & Online Store, available while stock lasts. |
The tea broth in the mouth at the beginning is punchy. Cloud does not mean that it has strong “Huígān” and astringency, but the overall tea shows a sense of balance, which is just right. The tea broth is not only thick and high in quality, but also soft and moisturising sweet. After drinking the tea, the sweetness and “Huígān” stay in the mouth for a long period of time. The tea broth is rich, vivid and powerful. Tea lovers, who like this kind of taste (including Cloud), will really fall in love with this tea. Loving this tea is not just due to the current attractive fragrance and sweetness, but the deepness and complication in the long-run aging potential. The blending formula is complicated with layers and not single, which gives hopes and expectations for the future tastes.
[A Collection and Investment Guide of TAETEA (Dayi) Puerh Tea from Menghai Tea Factory 2005-2020]
The 10th Draft for Cloud's approval
2011 Golden Dayi <101>
The Top 4th voted tea after a tea election event held by the Puerh-teapot Chinese Magazine
amoung a hundred of tea traders in 2020
The article written by Cloud☁️ in issue No.84 of Chinese Tea Magazine, Puerh Teapot Magazine.
The article written by Cloud☁️ in issue No.74 of Chinese Tea Magazine, Puerh Teapot Magazine.
[A Reborn of Dayi Classic Tea]
It is one of the TOP 10 famous great tea voted by hundreds Puerh celebrities.
The article written by Cloud☁️ in issue No.73 of Chinese Tea Magazine, Puerh Teapot Magazine.
The Route To Financial Status Of TAETEA (DAYI) Tea From 2007 ~ 2020
The article written by Cloud☁️ in issue No.56 of Chinese Tea Magazine, Puerh Teapot Magazine.
1996 ~ 2006 Menghai Tea Factory: From Zhongcha Brand to TAETEA (Dayi) Brand
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Related Article written by Cloud
Related Article written by Cloud being released on 26 May 2012 “2011 Golden Dayi - 101"
Tea people and tea things: how to choose beautiful raw tea collection
Mid-aged Pu'er to absorb at low prices
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Brewing Tool:
Use a tea bowl (Gaiwan) or a purple clay teapot.
Amount of Tea leaves: 10g or one third of the brewing utensil's volume.
Before you brew: Rinse it with boiled water once, it will not be drunk and thus will not be counted as the first infusion.
Brewing method:
Add boiled water and brew for:-
5 seconds (1st infusion),
10 seconds (2nd infusion),
15 seconds (3rd infusion),
20 seconds (4th infusion),
30 seconds (5th infusion),
45 seconds (6th infusion),
60 seconds (7th infusion),
90 seconds (8th infusion),
and brew it as many times as you want until the tea broth is not strong enough.
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Storage means the Conditions of the Tea Cakes
“Storage” of Puerh tea always confuses novices. Warehouse means the place for storing stuff or stocks. However, the Dry Storage, Natural Storage and Wet Storage of Puerh tea are not referring to the storage conditions of the warehouse. In fact, Dry, Natural and Wet Storage are the terms for describing the storage status (i.e. ageing condition) of the tea cake itself. In other words, these 3 terms are referring to the degree of wetness of a tea cake. If a tea cake is affected by high humidity, we will describe it as “Wet Storage”. If a tea cake is affected by low humidity, we will describe it as “Dry Storage”.
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Health functions of Puerh tea
In the famous Supplement to the Compendium of Materia Medica (《本草綱目拾遺》) written by Zhao Xuemin (1765, the Qing dynasty), Puerh tea was described as "the first choice to refresh people's brain from too much drink, effective in promoting digestion and reducing phlegm, clearing away the stomach-heat and producing the body fluid. In particular, it tastes mild and slightly sweet, good for dispelling fats and detoxification, and promoting inner circulation.”
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