DaYi Yun Ding - shu puer - 2010

Yunnan, China – shu puer from the Dayi (Menghai Tea Factory) selection. The Yun Ding batch is a 2010 vintage that has matured over the years, showing a clean and easy-drinking character, a truly spicy and deep tea.

Processing

It is made using wet fermentation (wo dui) and then aged for years. Careful fermentation and proper post-maturation give it a smooth, round mouthfeel and a clean aftertaste – without any intrusive, “raw” fermentation notes.

Flavor profile

The opening of the sip is soft and sweet: cocoa , date and slightly molasses notes lead. In the middle, a delicate cedar-woody tone and a hint of licorice appear, the body is dense, yet clear. The finish is long and silky, free of bitterness.

Flavor profile – breakdown

• Aroma: cocoa powder, sweet earth, cedar.
• Body: medium full → full, silky texture.
• Flavors: dates, cocoa, light licorice, soft woody notes.
• Finish: long, smooth, with sweet tones.
• Sensory impression: very clean, soothing “comfort cup”.

Preparation instructions

Asian (clay pot – gong fu)

• Tea/water: 6 g/100 ml
• Water temperature: 98–100 °C
• Rinse: 1 quick (3–5 sec) rinse optional.
• Soaks: 1. 10–12 sec → 2. 12–15 sec → 3. 18–20 sec, then gradually increase (in 5–10 sec increments). 8–10 pours is realistic.
• Tip: if you are using a more compact press, let it “warm up” for 1–2 minutes after rinsing for a cleaner, rounder cup.

West

• Tea/water: 3g/300ml
• Water temperature: 98–100 °C
• Soaking: 3–4 minutes
• Re-soak: 1× 5–6 minutes (still stays clean and sweet).