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12. 2007 Badashan Brand Yiwu Puerh Tea Factory Yepiao Xiangqi Yiwu Original Mountain Ecological Raw Tea Cake(Dry Storage 400g)
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13. 2007 Cloud's Raw Puerh Collection Series No.2 (Special Edition) (Dry Storage 357g)
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14. 2007 Cloud's Raw Puerh Collection Series No.2 (Blue Clouds Edition) (Dry Storage 357g)
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15. [Cloud's Publication] A Glossary of Chinese Puerh Tea (Revised First Edition)
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    Raw Puerh (Sheng Puer) Tea Cake

2008 Dayi Aged Autumn Tea - Autumn Flavor Raw Tea Cake (Dry Storage 500g)
[Code: 80808253]



                   





Packing: One tea cake
Weight: 500g
In stock: 1
Ingredient: Raw Puerh Tea (Sheng Puer Tea)
Year of Production: 2008
Raw Materials: Menghai, Yunnan, China

Retail Price: 4880.00

Qty:  



enlightenedFor Sale & Gifts,
please go to "What's New" for the details.smiley

  • Free worldwide courier fee for the purchase at HK$5,000.
  • Free local (Hong Kong) delivery with SF Express courier.

Product Name 2008 Dayi Aged Autumn Tea - Autumn Flavor Raw Tea Cake (Dry Storage 500g)
Factory Dayi 
Ingredient Puerh (Puer / Pu-erh)
Nature Raw Tea (Sheng Puerh)
Year of Production 2008
Storage Dry Storage
Weight 500g per one tea cake (+/-15g including wrapping paper)
Stack (Tong) Five tea cakes in one paper stack
Availability Available at Cloud's Tea House Retail Store & Online Store, available while stock lasts.


Spring Flavour and Autumn Flavour
 
Spring Tea and Autumn Tea always have their own tea taste characteristics.  Therefore, there is a saying in the tea industry that “Spring Flavour and Autumn Flavour (春水秋香) are brothers and sisters". 
 
The Spring Flavour (春水) showcases the uniqueness and attractiveness of classic spring tea tastes, which are prominent, outstanding, rich, thick, fresh and complex.  This really makes tea lovers being addicted to it. 
 
For the Autumn Flavour (秋香), it highlights the special charming and fascinating Autumn Tea aroma from the autumn tea leaves.
 
2008 Dayi Aged Autumn Tea - Autumn Flavor Raw Tea Cake <801> (Dry Storage - 500g) is exactly the leading autumn tea representative from the industry's renowned Dayi (TAETEA) brand echoing the autumn part of “Spring Flavour and Autumn Flavour (春水秋香) are brothers and sisters".

The poem, "High Fragrant of Autumn Puerh Tea, the Golden Fruitful Product From Autumn",
is a good description of Autumn Tea picked between the beginning of the 24-solar-term “Beginning of Autumn (立秋)” and “White Dews (白露)” after the rainy season in September.  
Therefore, autumn tea is also called "Guhua (谷花)”.  
The first harvested autumn tea is called "Guhua Jian" (Buds of Autumn Tea).  This naming method is similar to the way of naming "Chun Jian (春尖)" (Buds of Spring Tea).
 

 
The tea aroma is plentiful, thick and little sweet with a slightly smoky smell.  When you have a cup of the 2008 Autumn Flavor, you will find the tea broth thick although there is still a little bit bitterness currently.  The overall taste is very plentiful and rich in texture with the slightly smoky smell, which is the special aroma from the autumn tea.  The slightly delightful smoky aroma in the tea broth reflects its attractiveness of the Autumn Flavor.  After drinking of such, you can tell how rich and thick the tea broth is. Cloud expects that when the 2008 Autumn Flavor continues to age, it will become a tea full of transformations and turn into a well aged Puerh tea.  It is worth collecting.

 

  • [Puerh Tea Production Reducing After 2007 Speculation]
  • [Tea Trees Being Well Cultivated in 2008 Resulting Many 2008 Good & Renounced Tea Cakes]
 
Cloud is of the view that 2008 was a special year for Puerh Tea because there are a lot of renounced teas from this year.  This phenomenon is similar to the situation that tea connoisseurs always focus on 1999 famous teas because they are very good in quality.  It is the same that the taste of 2008 Puerh teas are good and amazing, generally speaking.


Because of the price collapse of new Puerh tea after speculation in 2007, this resulted in over-supplying and dramatical price drop of 2008 raw tea leaves materials.  However, this was good to the quality, which was generally great in 2008, due to the large reduction of demands so that less tea leaves were picked.  As a result, this caused the price of 2008 tea leaves materials dropping to an extremely low price.  Besides, the low demand also gave room for tea trees to rest and grow great tea leaves which accumulated abundant and plentiful contents and substances for the future great taste.
 
Cloud must emphasize that it was due to the double effects of special historical and economic reasons (i.e.  the price collapse of new tea speculation in 2007 and the financial tsunami in 2008), that was the reason why those 2008 tea cakes were seriously low in price for many years.  However, it does not mean that the quality of 2008 Puerh tea is poor.  Cloud would like to advise that tea lovers should not judge the 2008 tea quality based upon the  price only.  Instead, tea connoisseurs and investors should actively discover the treasure tea from those 2008 tea products, which are actually aged with high quality but just selling at the low price.

Blind Tea Tasting result @Puerh Teapot Magazine Issue no. 84 《茶藝·普洱壺藝》第84期 華山論煙 盲飲茶評







 
  • Related articles written by Cloud
Cloud's Article @Puerh Teapot Magazine Issue no. 84 《茶藝·普洱壺藝》第84期
  


  • Related Article written by Cloud☁️ being released on 30 April 2019 “2008 Dayi Aged Autumn Tea - Autumn Flavor Raw Tea Cake(500g)” Please click here to read it





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


  • Available while stock lasts

 

  • 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.

  • 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”.

  • 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.”

Because of the price collapse of new Puerh tea after speculation in 2007, this resulted in over-supplying and dramatical price drop of 2008 raw tea leaves materials.  However, this was good to the quality, which was generally great in 2008, due to the large reduction of demands so that less tea leaves were picked.  As a result, this caused the price of 2008 tea leaves materials dropping to an extremely low price.  Besides, the low demand also gave room for tea trees to rest and grow great tea leaves which accumulated abundant and plentiful contents and substances for the future great taste.
 
Cloud must emphasize that it was due to the double effects of special historical and economic reasons (i.e.  the price collapse of new tea speculation in 2007 and the financial tsunami in 2008), that was the reason why those 2008 tea cakes were seriously low in price for many years.  However, it does not mean that the quality of 2008 Puerh tea is poor.  Cloud would like to advise that tea lovers should not judge the 2008 tea quality based upon the  price only.  Instead, tea connoisseurs and investors should actively discover the treasure tea from those 2008 tea products, which are actually aged with high quality but just selling at the low price.


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