Menghai Dayi tea factory (sourced from Dr Tea alliexpress)

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This one is called "Red and Green " if you translate the name of this one properly. I started out with 11 grams in a yixing devoted to dayi shou. As I am a big Dayi shou head as most of you know. I hit it with just below boiling water for a rinse of 10 seconds.
I steeped the cup for about the same time. It does not taste like a full shou. It has some of the “metallic” of a young sheng in the background with a semi-bitter punch to it. It has a touch of wood with some drying bite of astringency on the tongue. I has a taste almost like a bite of tree bark to it.
I opened the pot up and found some whole green looking leaves that were apparently mixed in with this during the pressing. It is really a hard one to describe with my simple taste buds. Not bitter or smooth , in between on this. Some sharpness to the profile without being totally bitter. I think this is lightly fermented and meant for aging. I think in 5 years or so I will see how it develops.
Not a bad tea but an interesting profile from a mainstream Dayi product.

205 °F / 96 °C 0 min, 15 sec 11 g 8 OZ / 236 ML
Alex Peng

I think this tea was using the Third generation of fermentation technology from Dayi which they called it the “HEMA” technology. I tried it once and I definitely think it is interesting tastes, because I never tried something like this before. But I do think 11 grams of this tea might be a bit too much! :) I will personally go with 8 grams.

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