About 2021 Da Yi 8592 Pu-erh Ripe Tea Cake 357g

Our 2021 Da Yi 9592 Qizi Pu-erh ripe tea cake is made by the Da Yi Menghai Tea Factory. In 1973, the artificial fermentation technology of Pu-erh tea was successfully developed by Da Yi tea factory. With the rich experience of making ripe Pu-erh tea, Da Yi ripe Pu-erh is always regarded as high-quality Pu-erh. The batch number of our this Da Yi 8592 is 2101. The raw material of this ripe Pu-erh tea cake combined with much more elder tea stems compared with other expensive Pu-erh ripe tea cake.
What is 8592?
8592 is its serial number. The serial number of Pu-erh cakes has a special meaning. The first two numbers refer to the tea formula used. The third number refers to the grade of tea material used – the smaller the better. The last number indicates a particular tea factory.
Therefore, for this tea cake, the ‘85’ means the formula of the formula of the tea cake was developed in the 1985 year. ‘9’ means the grade of the tea leaves is level ‘9’ and ‘2’ means it is produced by the Menghai Tea Factory.
Pu-erh made from more delicate tea materials would taste fresher because it is rich in amino acids, and the best Pu-erh is rich in health-supporting substances and strong in flavour. However, it is important to know that Pu-erh made from higher grades of tea is not necessarily better or more expensive. Pu-erh made from lower-grade tea materials could also have a very aggressive aroma which is attractive to many tea lovers. The aroma of Pu-erh would get stronger when it is aged. When aged, lower-grade of Pu-erh can taste much better than the new and high-grade Pu-erh, and of course, aged Pu-erh will normally be more expensive.

Appearance & Taste

2021 Da Yi 8592 Pu-erh Ripe Tea Cake 357g

The tea leaves are like dark brow with rich fuzz. It has sweet taste, combined with smooth and mellow feeling in your mouth. It also contains a soft, earthy, and woody aroma. After several brews, you may find a taste of sweet jujube and a hint of ‘Chen’ fragrance. The tea soup is bright, with an oily wine-red colour.

Taste: Earthy, Sweet, Woody

Brewing Guide

Tea Cup

2 teaspoon(s)

100°C (125ml)

3-4 mins

Enjoy!

Glass

4 tsp

100°C (250ml)

3-4 mins

Enjoy!

Teapot

8 tsp

100°C (500ml)

3-4 mins

Enjoy!

Kongfu Style

For simple glass vessel / teapot brewing:

You can brew less tea leaves with more hot water for longer brewing time. Use 2 teaspoons of the tea for 125ml teacup, 4 teaspoons for 250ml glass or 8 teaspoons for 500ml teapot. Using 100°C hot water to infuse tea leaves for around 3-4 minutes. Re-steep for around 6-7 times. Adjust it according to personal taste.

For Gongfu Style: (Recommend using (Yixing) Clay Teapot and Gaiwan)

-Detailed processes:

Warm the Gaiwan/tiny teapot with hot water; discard the water afterwards
Add 1g Pu’er tea for every 50ml of water (recommend 7g-10g tea leaves, adjust by personal taste)
Pour hot water (100 °C) into the clay teapot / Gaiwan, tilt it, slowly rotating it two times and quickly discard the water (this step is for waking up tea leaves and stimulating the special aroma of the Pu’er tea)
Refill clay teapot/Gaiwan with hot water
Infuse tea for around 10s – 20s for first brew, extending extra 20s infusion time for the following brew.
Pour the steeped tea into serving cup and divided into small teacups and serve
Repeat 8-15 times depends on personal taste.

Origin

This tea was produced in Menghai County, the famous home of Pu’er tea and the earliest site of tea production in China. The area is dotted with ancient tea trees: the oldest wild tea tree here is 1,700 years old. The leaves picked from these old trees are referred to as ‘wild arbour’.

The climate there contains both tropical and subtropical characteristics. there is a southwest monsoon temperature differences across the year are small, but large from day to day. Depending on altitude, the area can be divided into northern tropical and subtropical climate zones. The annual average temperature is 18.7℃, the average annual sunshine 2,088 hours, the average annual rainfall 1,341 mm, and the annual frost around 32 days. Menghai is very often foggy, on average around 107 to 160 days a year. The soil is deep, breathable and fertile; it is slightly acidic and has good drainage. Types include red soil, yellow soil and lateritic soil, and the pH value is between 4 and 6. These are advantageous conditions for the cultivation of Pu’er tea trees.