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2013/2019 Chaze 'Da Huang Yin' Yellow Label Ripe Pu Erh Tea Cake 357g

2013/2019 Chaze 'Da Huang Yin' Yellow Label Ripe Pu Erh Tea Cake 357g

€49,95 EUR
€49,95 EUR
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This exceptionally smooth, ripe pu erh tea is made from tea leaves harvested in 2013 and pressed into cakes in 2019. It features a delightful aroma palette of rice, nuts, cream, red fruits, mint, and a refreshing sweetness. There's also something really special about this tea, which we believe really stands out: excellent 'Chen Xiang'. You can read more about this below.

This Yellow Label tea cake from the Chaze factory is made from premium material (1 bud, 2-3 leaves) from the Menghai tea region. The tea leaves are picked from wild trees in the region with an age of 100 years or more.

Chen Xiang: The Fragrance of Age.

The term 'Chen Xiang' is something that often appears in the world of pu erh tea, and we think it's used too excessively. The term literally translates to 'the fragrance of age'. Chen Xiang is hard to describe, but must be experienced.

Ripe pu erh tea, like the on you see on this page, doesn't transform that much with age like raw pu erh tea. Yet, Chen Xiang may develop when a ripe pu erh tea is made from high quality material, balanced and not to aggressive processing, and optimally stored. That's exactly what this pu erh tea cake represents, and why we've added it to our collection.

Origin

  • Brand: Chaze Tea Factory
  • Year: 2013
  • Season: Spring
  • Origin: Menghai
  • Leaf grade: wild tea leaves
  • Varietal (cultivar): large leaf Assamica (Da Ye Zhong)
  • Type: pu erh tea
  • Weight: 357g
  • Type: ripe (shou)
  • Series/recipe: Yellow Label (Da Huang Yin)
  • Shape: pu erh tea cake

How to Steep

How to make this Chaze Yellow label pu erh tea?

There are two methods to prepare this tea:

Gongfu brewing

Brew 5 gram with 100 ml of water at 100 °C. Steep for 15 seconds and gradually increase the steeping time for every next infusion.

Western brewing

Steep 3 gram with 350 ml of water at 100 °C. Apply a brewing time of 3 minutes and add 1 minute for each next infusion.

Shipping, Returns & Payment Methods

Delivery time: EU delivery takes 1–10 days. For country-specific estimates, please see the Shipping Info page at the bottom of our website.

No import taxes: We ship from our EU warehouse. Customers in the EU will not be charged import taxes upon delivery. All applicable taxes are included in our prices.

Free shipping: From €65 to the Netherlands, Belgium, France, Germany, Luxembourg, and Ireland. From €85 to most other EU countries and the UK.

Returns: We offer a 30-day return period.

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How this ripe pu erh tea is made

  • tea processing: tea leaves picking

    Picking

    Tea leaves are hand-picked in the morning.

  • tea processing: withering and drying tea on bamboo trays

    Withering

    The leaves are spread on bamboo trays to wither.

  • Fixation

    The withered leaves are heated to halt oxidation.

  • tea processing: rolling and shaping tea leaves

    Rolling

    Tea leaves are rolled to release their aroma.

  • tea processing: withering and sun drying tea leaves

    Sun drying

    Rolled leaves are spread on bamboo mats to sun-dry.

  • tea processing: fermenting ripe pu erh tea

    Fermentation

    The leaves are post-fermented in a controlled environment.

  • tea processing: stone pressing pu erh tea cakes

    Pressing

    The post fermented tea is steamed & compressed.

  • tea processing: packaging pressed pu erh tea

    Packaging

    The compressed tea is wrapped in paper & packed in boxes.

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  • 5 stars: 5 (71%)
  • 4 stars: 1 (14%)
  • 3 stars: 0 (0%)
  • 2 stars: 0 (0%)
  • 1 star: 1 (14%)
A
Anonymous
I like this one very much

I like this one very much

A
Andrii

Der Tee war wie auf dem Foto verpackt, aber mein Pfannkuchen hatte außen Flecken, vermutlich von Wasser. Beim Auspacken entdeckte ich weiße Flecken, die wie Schimmel aussahen. Ich bin sehr enttäuscht, der Preis ist hoch und der Tee war verschimmelt.

J
Jessica

Goed

S
Saša Dogan
Outstanding Pu Erh Tea

Absolutely outstanding ripe Pu Erh tea! The Chaze Da Huan Yin Yellow Label has a wonderfully smooth, rich and earthy flavor with no bitterness at all. The aroma is deep and comforting, and each steep brings out new layers of sweetness and complexity.

What impressed me most is how clean and mellow the tea tastes - perfect for relaxing evenings or calm morning rituals. The leaves are high quality and hold up beautifuly through multiple infusions.

If you enjoy ripe Pu Erh tea with a balanced, velvety character, this one is definitely worth trying. Highly recommended and I will absolutely purchase again!

D
Dmytro Onufriienko
I really liked this tea

I really liked this tea. It’s very calm and smooth, nothing sharp at all, just soft, slightly creamy with a gentle sweetness. There’s a kind of quiet depth to it, like something aged and settled. Easy to drink and really relaxing.

T
Takács Péter

Not that bad. Not my favorite, but it is quality tea

S
Stefan Talpalaru

Brewing: 6g/100ml, 100°C, flash rinse, 30s, 20s, +5s.

Warmed-up dry leaves smell of stone fruit, spices and wood. When wet, the wood intensifies.

The liquor tastes of old wood, stone fruit and caramel. A very complex, yet smooth and clear taste.

Compared to the red label version of this tea, this cake was much drier, suggesting different storage conditions. The first session was underwhelming, so I broke the cake and let the pieces rest for a couple of weeks in a cardboard box, inside a slightly ventilated cupboard. That did the trick and the tea woke up and became spectacular.

It maintains much more woodiness than the red label, where that was converted almost completely into fruitiness, resulting in a different taste profile. It's fascinating that these two teas were produced from the same (or very similar?) batch of loose leaves, at the same factory, in the same year.

It's also nice to see this trend of higher-quality aged shou pu-erh, with clear, smooth and complex taste. I hope the market for it develops enough that more high-quality "big leaf" material gets processed as shou instead of all of it ending up as sheng.