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TeaEarleGreyHot drank 2009 Dayi: Blend #7542, Batch #301 (Taiwan Storage) by Beautiful Taiwan Tea Company

102 tasting notes

Here we have a pretty uninspiring but drinkable 12 yr old puer with Taiwan aging. It’s a blend of ripe & raw. Not fishy or dank, pretty clean tasting. Not astringent, little bite, faint aroma. Steeped up as a bright golden infusion that has some complex woody notes and a lingering finish. Found a 1-cm black round seed floating in the pot. I enjoyed my 10g sample but wasn’t compelled to buy a full cake which is good since the cakes are now sold-out.

Preparation

5 g 8 OZ / 236 ML

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Early April 2022 update: this is back in stock at BTTC.

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TeaEarleGreyHot
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Early April 2022 update: this is back in stock at BTTC.

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Pan-American: Left-coast reared (on Bigelow’s Constant Comment and Twinings’ Earl Grey) and right-coast educated, I’ve used this moniker since the 90’s, reflecting two of my lifelong loves—tea and ‘Trek. Now a midwestern science guy (right down to the Hawaiian shirts), I’m finally broadening the scope of my sippage and getting into all sorts of Assamicas, from mainstream Assam CTCs to Taiwan blacks & TRES varietals, to varied Pu’erhs. With some other stuff tossed in for fun. Love reading other folks’ tasting notes (thank you), I’ve lurked here from time to time and am now adding a few notes of my own to better appreciate the experience. You can keep the rooibos LoL! Note that my sense of taste varies from the typical, for example I find stevia to be unsweet and bitter. My revulsion to rooibos may be similarly genetic.
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Photo with Aromatic Bamboo Species Raw Pu-erh Tea “Xiang Zhu” by Yunnan Sourcing, which is most definitely aromatic!

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Chicagoland-USA

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