2010 Da Ye Sheng Pu'er (100g)

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Raisins, Smoke, Tobacco, Wood
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by kieblera5
Average preparation
205 °F / 96 °C 0 min, 45 sec 7 g 10 oz / 287 ml

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3 Tasting Notes View all

  • “Pu’erh TTB 2015 Tea #5 I took this tea out because I have enjoyed one younger De Ye that was somewhat sweet awhile back. My thoughts were along the lines of: “this should be more smoothed as it has...” Read full tasting note
  • “This was not all that special. The dry leaf is heavily compressed maocha. It consists of a variety of dark greens with small brass and tarnished silver strands. The brick carries the scent of sharp...” Read full tasting note
    75
  • “As a pu noob, this may not be a fair assessment.. I think I steeped it properly after completely botching this last night. I used 7g of tea in 16oz of 200 degree water for 40 seconds (adding 10...” Read full tasting note
    65

From The Tea Kings

Get ready for this. Expect a smooth broth texture that gives way to subtle notes of wood, smoke, and grains. Pay attention to how the tannins develop an astringent mouthfeel and the liquor passes around your palate and down your throat. Is that a lingering berry taste in the background? Take an deep breath though the nose and exhale through the mouth to relive the taste.

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3 Tasting Notes

1110 tasting notes

Pu’erh TTB 2015 Tea #5

I took this tea out because I have enjoyed one younger De Ye that was somewhat sweet awhile back. My thoughts were along the lines of: “this should be more smoothed as it has aged a good 3 years more than the last I drank”
Those thoughts didn’t take into consideration of tea factory, storage, and my exposure to sheng in the last few months. With all pu’erh I steep at least 8 times and by the fifth steep I knew this wasn’t going to magically become a liquid sweettart. The liquid is dark and has a nice taste, but as far as comparing it to others it would land in that realm of average. It also doesn’t have any strong enough notes to make a flavor claim on either.

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75
503 tasting notes

This was not all that special. The dry leaf is heavily compressed maocha. It consists of a variety of dark greens with small brass and tarnished silver strands. The brick carries the scent of sharp plums. I placed a small but heavy chunk in my warmed yixing and gave it a shake. This scent heightened to raisins and tobacco. I brewed up a cup, or rather, I tried to brew up a cup. This maocha is so compressed it took about four long hot washings for it to open up and yield anything more than slightly flavored water. The maocha finally opened up, and the initial sip was very basic. This had no complex tones or aromas. It was a very singular flavored tea. This tasted of wood. It would sometimes give a slight smoky flavor, but otherwise very unattractive. This wasn’t terribly tasting. It was just a very basic tea. The qi was calm and came in spikes. It faded after a few minutes. I was not impressed by this, and I’m glad I only have a small amount. Lastly, the dry leaf consisted of only 2 whole leaves and the rest BOP out of a 7g portion.

https://instagram.com/p/3MY3IPTGVo/?taken-by=haveteawilltravel

Flavors: Raisins, Smoke, Tobacco, Wood

Preparation
Boiling 0 min, 45 sec 7 g 3 OZ / 100 ML

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65
199 tasting notes

As a pu noob, this may not be a fair assessment.. I think I steeped it properly after completely botching this last night. I used 7g of tea in 16oz of 200 degree water for 40 seconds (adding 10 seconds for additional steeps). The tea color is a light gold. The taste is woody and smoky, dissolving into a subtle sweetness on the back end. I didn’t really taste a change in flavor over subsequent steeps, so it tasted very one-note throughout the entire process. I will try again with a gaiwan, when it comes in, and update accordingly.

Flavors: Smoke, Wood

Preparation
200 °F / 93 °C 0 min, 45 sec 7 g 16 OZ / 473 ML
kieblera5

Dodo, you’ll need to try yours and tell me what it’s supposed to taste like

Marzipan

That’s a lot of water for short steeps. Usually in a gaiwan you would have 3 or 4 oz and do flash steeps.

cookies

^ agreed. I generally do ~6g leaf to 100mL water and start sheng at around 15 seconds after a rinse or two.

kieblera5

I was following the recommended “teapot” instructions on the tea’s page: http://theteakings.com/product/da-ye-5-year-aged-puer/
Should I have doubled the leaf and only done 8oz (~235ml) for 15 seconds? Is there a good way to brew it western style?

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