“This is an incredible shou. Vanilla,aged whisky barrel,cherries,caramel/butterscotch, and a little camphor too. Qi is also hearty and warming. This is a tea that deserves your undivided attention,...” Read full tasting note
“This is a nice woody shou with a very interesting mouthfeel. However, given its price, it is not one that I am considering getting a cake of. It has an interesting anise aroma, which is soon...” Read full tasting note
“I’ve had a cake of this ever since Yunnan Sourcing listed it back in 2017. I’ve had one casual session with it a couple months back, but didn’t review it at the time. The bing is very pretty and...” Read full tasting note
“So I ended up buying a cake of this tea (at US$76! so funny to look back at my notes and complain that it was expensive at US$60+) and I’ve drunk / given away 100g of it already but realised I...” Read full tasting note
Special production just for the year 2011. This is made of a tippy blend of Menghai area wet piled ripe pu-erh tea. The blend likely contains some already aged (at the time of pressing) teas, which gives it a fruity sweetness and long lasting camphor and wood taste and aroma. The tea is very thick and permeates the mouth with it’s creamy character. The mouth-feel is comforting and long-lasting. Cha Qi is notable, but not aggressive.
With so many Da Yi productions to choose from this is a sure bet for aging or enjoying now!
Xin He Bai Nian refers to the 100th Anniversary of the 1911 Revolution which marked the end of Qing Dynasty and the start of China’s post-dynasty era (modern era).
357 Grams per cake
Batch 101
Company description not available.