Description:

• Tea Type: Sheng Cha (Raw Puerh)
• Weight: 357g Cake

Origination:

The 2011 DaYi "Xin Hai Bai Nian" Cake commemorates the 100th anniversary of the Xinhai Revolution, a pivotal event that transitioned China from imperial rule to a republic. Crafted with high-quality tea materials, this special edition tea honors the historical significance and celebrates a century of progress and transformation.

Taste Profile:

• Slight Smokiness: The "Xin Hai Bai Nian" Cake features a delicate hint of smokiness, adding depth and character to its flavor profile.
• Bright Orange-Yellow Tea Soup: The tea soup boasts a vibrant orange-yellow hue, exuding brightness and clarity that is visually appealing.
• Integrated Fragrance: The fragrance is well integrated into the water, enhancing the overall aromatic experience with each sip.
• Rich and Varied Taste: This tea offers a rich and varied taste, characterized by complexity and depth. Each infusion reveals new layers of flavor, making it a dynamic and engaging tea to drink.
• Little Pungency: There is a subtle pungency that adds an interesting dimension to the taste, without overpowering the other flavors.
• Great Huigan: The tea leaves a pleasant aftertaste, known as Huigan, which is sweet and lingering. This returning sweetness, combined with the saliva-producing effect, ensures a refreshing and satisfying finish to each cup.

Storage:

• Location: Guangzhou
• Storage Method: Naturally stored in Guangzhou, this tea has been aged under optimal conditions to enhance its distinctive qualities. The careful storage contributes to the development of the tea’s flavor profile, ensuring a balanced and mature taste.

Celebrate the centenary of the Xinhai Revolution with the 2011 DaYi "Xin Hai Bai Nian" Cake. This tea not only commemorates a significant historical milestone but also offers a rich and dynamic drinking experience. Whether enjoyed for its historical significance or its complex flavor profile, this commemorative tea is a true testament to the art of puerh tea making.