DaYi Yun Ding - shu puer - 2010 – Teavolution termékkép

Sold Out
On Sale

DaYi Yun Ding - shu puer - 2010

A clean, silky-bodied 2010-aged shu puer from Dayi: clean fermentation notes, cocoa-date sweetness, slightly woody, cedary tones and a long, smooth finish. A reliable “comfort tea” for everyday use and longer gongfu tea sessions.

Sale price 8.500 Ft

Tax included

Shipping calculated at checkout

Packaging

50g

Quantity

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).

Personal contact

Our teas don't come from wholesale warehouses or unknown sources. We travel to the small producers we source from – whether it's a Japanese family tea garden, a Chinese mountain village or an oolong maker in Taiwan.

Stories

We meet them in person, learn their story, see how they care for their plants, and how they process the fresh leaves.
These experiences are the soul of our teas. This way, not only is the quality guaranteed, but also the fact that behind each cup there is a real person, a real story.

Direct

This direct relationship is valuable to us. Not only because of the excellent tea, but because we believe that trust, respect and personal presence are what make the tea drinking experience truly special.

Teavolution Tea Blog

Mi az árnyékolás a japán teában? | Matcha, gyokuro, kabusecha

Mar 23, 2026

japán tea

What is shading in Japanese tea? | Matcha, Gyokuro, Kabusecha

One of the most important keys to the unique character of matcha, gyokuro, and kabusecha is shading. In this article, we'll look at what this practice means, how it developed in Japan, and why it makes the tea sweeter, more umami, and deeper in flavor.

Oct 2, 2025

Sencha tea

Japanese sencha tea is the best-known and most commonly consumed Japanese green tea. Its fresh, crisp, umami-rich flavor makes it the perfect choice for everyday tea drinking. In this article, we'll show you how to choose quality sencha, what to look for when buying, how it's processed in Japan, and how to make the perfect cup at home.

Sep 21, 2025