2011 Dayi V93 Ripe Pu Erh Tea
2011 Dayi V93 Ripe Pu Erh Tea
Autumn ripe pu erh tuo cha tea from natural tea gardens in Dai Autonomous prefecture, Xishuangbanna. Taste profile: ripe fruits;salty caramel;sweet aftertaste (hui gan).
Origin
Origin
- Year: 2011
- Season: Autumn
- Origin: Dai Autonomous prefecture, Xishuangbanna
- Leaf grade: natural tea gardens
- Varietal (cultivar): large leaf Assamica (Da Ye Zhong)
- Production date: 40564
- Batch: 101
- Compression: medium
- Type: ripe (shou)
- Brand: Dayi
- Series/recipe: V93
- Shape: pu erh tuo cha tea
- Weight: 100g
How to Steep
How to Steep
How to make Dayi V93 tea?
There are two methods to prepare this pu erh tuo cha tea:
Gongfu brewing
Brew 8 gram with 120 ml of water at 100 °C. Steep for 15 seconds and add 5 seconds for each infusion.
Western brewing
Steep 4 gram with 350 ml of water at 100 °C. Apply a brewing time of 2-3 minutes and add 1 minutes for each subsequent infusion.
Our design work is inspired by the artwork “Along the River During the Qingming Festival” by the Zhang Zeduan in the Song Dynasty. Instead of displaying the daily lives of people in the capital of China (as the original artwork), we display the tea making process of farmers through the same bird’s eye perspective.
When examining our packaging design in detail, tea enthusiasts will observe the tea making process, featuring tea farmers picking, drying, rolling, and frying tea leaves. The tea is then tasted in a pavilion and transported by horses along the ‘ancient tea road’.
Together, the traditional Chinese landscape and tea making theme, symbolise heritage, tradition, and respect for hard work of tea farmers.