u/Freijaren

I am always curious to try tea of any kind that has been aged. I believe this tea was wet-aged and does have that characteristic wet aged taste along with bold coffee and chocolate notes, and honestly kind of reminds me of an antique bookshop, if you could taste the smell in the air. This might be the oldest tea I have liked to date! I've got a decent sample size and will enjoy every cup. Definitely scratches the itch for coffee lovers with a very nice mouth feel.

Boiling rinse, 10-15 sec infusions at 95c. 3g of tea brewed in a 75ml yixing clay pot.

I purchased this small variety first flush tea set back in January from iTeaworld and now it finally arrived in May. I was surprised by the free bamboo tea leaf tools, I absolutely love them. The tea cards also make me want to create my own tea trading cards. Trying the Maofeng this morning! So far I would say it's similar to Longjing with lighter nutty notes and slightly sweeter. Longjing still takes the #1 spot for greens for me so far.

Winter decided to kill my one thriving rosebush. This is her replacement!

Boiled fresh washed and sliced ginger root for 10 minutes. Cooled for 10 minutes then mixed in a mug with half a tablespoon of local honey. Refrigerated the rest of the pot in a pitcher for later consumption. Super tasty!

Pic 3 is before boil, Pic 4 is at the end of ten minutes of boiling.

I bought this before I knew a little about Dayi so was very excited to crack this sample after airing it out a few months. 8g of leaf to 150ml yixing pot. Started with a boiling rinse. First brew at 90c for 10 seconds felt a bit weak so turned up to 95c which was excellent. 3rd steep at 95c was too much so I bumped it back down to 90c. The last photo was a consistent cup across brews 5-7. Two notes kept appearing on each cup, coffee and burnt caramel. The mouthfeel in the first 4 brews was outstanding. I didn't want to swallow and found myself rolling the tea in my mouth while listening to the birds chirp and the wind rustle the leaves.

I can see what the Dayi hype is about. This would be an excellent daily drinker.

I'll never get over how amazing the smell and taste of sticky rice shou. Tea soup is a more apt description. Did a flash rinse at 95c and did 30 second infusions at 95c. Notes of wood, leather, and roasted rice with a rich mouth feel and mineral/metallic huigan at the end.

Can't wait to try later today! I was so excited to see the box outside when I got home yesterday! Has anyone else tried these yet?

I did gong fu at 70c with 5 second steeps. Brewed 4g in 100ml porcelain gaiwan. Left the top off after every brew. Every cup was slightly different with dancing grassy and nutty notes taking turns being the dominant flavor with the nuttiness increasing and mellowing out. Like a gentle rolling grassy hill landscape.