xiefeilaga (xiefeilaga) wrote in puerh_tea,
xiefeilaga
xiefeilaga
puerh_tea

2003 Silver Dayi

Being closer to Hong Kong, I may have been the first to get the Silver Dayi, and I'm drinking it right now.

Sorry but my camera's on the fritz. I'll try and give a bit of a mental image.
The dark green leaves looked nice and robust in the dry sample and gave off a strong earthy smell of heavy raw teas.

After washing, the first infusion yielded a bright yellow broth with just the faintest hint of amber.

First infusion impressions: Cloud was right about the smoky smell. It's the first thing you notice on the first sip, but it fades after a few more. There's definitely a strong cha qi to this tea, and I'm feeling a bit high after a few cups. The broth is smooth and sticky, coating my mouth and giving me a nice throat sensation. The Gua Bei (cup smell) is definitely old arbor trees, maybe even some wilds. As my mouth and throat wake up, I'm starting to feel that the touch of smoke flavor does it well. The leaves smell strongly of smoke after first immersion.

Second immersion broth has an amber hue. Let's see how it tastes.

It's coating my mouth and throat a lot thicker now. Now a strong huigan is starting to assert itself, at first metallic, then sweet on the back of my tongue. Still can't shake that smoke though.

The sun drying of puer tea leaves usually happens out in the villages, but sometimes that winter fog doesn't lift for days and the villagers are forced to do some really delicate drying over the fire, or they have to pull the leaves inside to shield them from a surprise rain. Peasant houses in China are always full of smoke with a perpetual fire going, and the leaves soak that right up. This smoke taste is just like the cooking fire smell in those peasant houses, so I'm guessing something like that happened.

This tea has got me really high now...

And now I have a staff meeting. I'll have to finish writing the
other infusions in a comment later on. Overall impression: a good, strong earthy tea for the true tea junky. I'd definitely buy some if Cloud wasn't holding out. This will be excellent stuff at ten years. I'm gonna make some calls and see if I can find some...
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  • New pu-erh website

    Hi everybody, I'm William Osmont from France, I have spent one year in Yunnan to study pu-erh tea. Today, i'm happy to open my website…

  • Help ID'ing a beeng cha

    A co-worker recently gave me this beeng cha, and aside from it appearing to be a ripe puerh, I have no idea which factory, recipe, origin etc....any…

  • Starting Puerh Process

    Am experimenting with caking and aging tea.... Been using bamboo to stuff tea in.... Recently have seen some peopl in India expanding into Puerh…