These pu erh squares are the 2010 version of the 2009 99 Fang Cha (which I also carry here)! The 99 squares were so popular, Dayi did another run 2010 using similar material to the 2009 batch. These don't go for as much money as the 2009 version, but are also excellent for the money and provide a very pleasant experience with many similarities to the 2009 version.
These squares were also stored in Guangdong, but the storage appears to have been milder than with the 99 version. The yeasty note is present here, and the sweet flavors, but without the vanilla and sweetness the 99 version has. The material is excellent, however, and has lots of longevity. It is possible this tea would be a lot more like the 2009 version in a few years, if stored well!
The compression of these squares is very similar to the 2009 version as well. The experience provided by these squares is comparable, but the 2009 version is preferable to me. I wasn't sure if the hype over the 2009 was deserved, but the 2010 isn't quite as good to me (this could be merely down to slightly dryer storage). This 2010 version, however, goes for much less money, and still provides a lovely experience. Comparing the two might be very interesting for the Dayi ripe aficionado!
Brewing suggestion: Full boil, with water of low hardness (15-35 mg/L, with 1-3mg/L of magnesium). Rinse twice, and start with 30-to-40-second second infusions for the first two or three infusions, then add 10-15 seconds to each successive infusion. If the liquor is too weak, add more time.
Please note: Volume discounts on this tea may be available. Please contact me for details!
