2007 Dayi Yue Chen Yue Xiang Ripe

Tea type
Pu-erh Tea
Ingredients
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Flavors
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Caffeine
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Certification
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Edit tea info Last updated by DigniTea
Average preparation
Boiling 0 min, 30 sec 13 g 5 oz / 160 ml

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2 Tasting Notes View all

  • “This Dayi Yue Chen Yue Xiang is a simple ripe puerh at its best. While it lacks some of the more complex flavor notes that some ripe puerh has it also lacks any earthy and musty flavors. Which...” Read full tasting note
    94
  • “This was a very tasty tea with a moderate amount of fermentation flavor to it. There was no fishy taste or even unpleasant taste to the fermentation. It was fairly sweet. I agree this tea did not...” Read full tasting note
    90

From Menghai Tea Factory

Dayi Yue Chen Yue Xiang Pu-erh Tea Cake (勐海大益越陈越香熟饼) Ripe 357g
A premium tea cake is flavoured with mellow, pure aromatic smell. It brews a ruby red soup, sweet and thick. This cake has been aged for 7 years and is quite mature and smooth to drink. This aged tea has become very light and lost most of it’s rough ‘earthiness’. Very smooth and drinkable with a pleasant hui gan.

About Menghai Tea Factory View company

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2 Tasting Notes

94
266 tasting notes

This Dayi Yue Chen Yue Xiang is a simple ripe puerh at its best. While it lacks some of the more complex flavor notes that some ripe puerh has it also lacks any earthy and musty flavors. Which leaves behind the basic sweet mellow ripe puerh that drives most ripe puerh drinkers to love it. This one also has a nice smoothness in its thicker brew and is a very friendly puerh for more casual everyday brewing, although if you want to have a serious tea session you might want to go with a more exciting ripe puerh than this one.

Preparation
Boiling 0 min, 30 sec

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90
1703 tasting notes

This was a very tasty tea with a moderate amount of fermentation flavor to it. There was no fishy taste or even unpleasant taste to the fermentation. It was fairly sweet. I agree this tea did not seem overly complex but that may be because it is just on the cusp of being an aged shou. Ten years old is in my experience when teas begin to change. This one was beginning to lose it’s fermentation flavor and beginning to take on a flavor of aged shou. Sweet but not in my opinion chocolaty in this case. It did not seem fruity either. More a mushroom type of sweetness to it in the end. That may not be the best description but it is the best I can come up with.

I steeped this tea twelve times in a 160ml silver teapot with 13.5g leaf and boiling water. I gave it a 10 second rinse. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, 1 min, 1.5 min, and 2 minutes. This session was also an attempt to see if I could distinguish any difference between water boiled in my silver kettle and my ceramic kettle. The first steeps were in silver and the later ones were in ceramic. It did seem there was a slight difference with the silver kettle winning out overall.

Preparation
Boiling 13 g 5 OZ / 160 ML

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