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2016 Jay's HK Storage Dayi Lao Cha Tou Ripe Pu Erh Brick (100g)

2016 Jay's HK Storage Dayi Lao Cha Tou Ripe Pu Erh Brick (100g)

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Description

February 16th, 2021

I purchased 15 of these bricks from a large-volume authorized Dayi dealer in Guangdong in December 2018, and have held them in my warehouse ever since. These bricks were individually bagged in cellophane by the authorized dealer, which has allowed the bricks to age rapidly in my storage. Cellophane is, however, more permeable to aromatic molecules than the thick cotton paper / plastic bags I prefer to store pu erh in to bring out more of the aroma and flavor locked in the leaf. I'm sure this tea will become much more aromatic after some time in the bags I package each brick in before shipment.

There is a hint of aged fermentation aroma to the dry brick, which is surprising after just over two years in my warehouse in cellophane. After pouring out the first infusion, the wet leaf smells sweet and like date and prune. I chose to test this tea in a Nixing pot I've been using daily for the last several weeks. 

In the cup, the liquor is surprisingly smooth. There are light vanilla and chocolate flavors and the calming effect from this tea is excellent. Most Dayi shou recipes have a very relaxing effect on me, especially the higher grade (smaller leaf) recipes, and the leaf grade for Dayi's lao cha tou is always higher grade.

The smoothness of the liquor means this tea also goes down easily and isn't at all harsh on the tummy for me, which is exactly what I want from a ripe pu erh. There is light huigan from the liquor, and I even detect some hazelnut flavor in the cup, which I've never had from Dayi laochatou before. 

When pushed hard, I was able to elicit some bitterness from the material, and the cha qi was almost dissociative. While I prefer the much more expensive 2009 bricks I offer to this 2016 pressing, I believe time in thick plastic is needed for a fair comparison due to how rapidly teas come along in my warehouse. Cellophane has a tendency to allow too much aroma transfer with some pressings.

As with all Dayi lao cha tou, this tea can go a good, long time. I continued to push this tea and the liquor got significantly thicker (mouthfeel). Some pipe tobacco notes also surfaced, which was a pleasant surprise along with the chocolate, vanilla and hazelnut flavors. 

This is a great tea that has aged beautifully to become a smooth, easy drinker. I will bag the sample brick and update this description later this year, once the tea has had time to rebound.

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