a very smooth 2010 offering from the boyou factory very similar to a menghai offering of the same year. slighty smoky with a light citrus note sweetened with a touch of agave. replacing a usual cup of coffee with this tea. very nice and complex brew . 1 brew so far with a yixing pot 10 second rinse 15 second first steep.
2010 Impression Hongyu Pu-erh Tea Cake
Hongyu’ could be roughly interpreted as ‘Red Imperial’.
It infuses to produce a connoisseur’s tea with a nice Menghai Pu-erh flavor, certainly your everyday tea to boot.
The insider knows that Boyou Tea Factory makes some pretty good ripe Pu-erh teas, on par with the best of Dayi (Menghai Tea Factory). The truth is that the former fermentation master at Menghai Tea Factory was hired by Boyou who got the know-how and the skills to produce some of the best ripe Pu-erh teas.
One of the practices at Boyou Tea Factory is that they would not rush a freshly fermented tea to the market, but rather hanging on it for a while to get rid of its ‘off’ smell, so as to make the taste much more acceptable as a ripe tea – as consumers, we are not supposed to buy a tea, and we have to hold on to it for a year before brewing it.