Series and product name “云yun鼎ding” which can be translated into “Cloud Tripot(an ancient cooking vessel with two loop handles and three or four legs)” There is no official description from DaYi or dealer who requested for manufacture of this tea. We assume the “云yun” means the region where these tea materials are picked from in a place with high altitude and always covered by thick cloud and frog. “鼎ding” is always explained by “说文解字(a book explaining meaning or originality or every Chinese character created in ancient time)” as “a ware for 5 kinds of tastes” which means tripot is always used as an important kitchen ware for making any kind of food with various flavors.
During 2009 year, puerh tea market was passing through a depression period. DaYi started exploring new ways to energize this market via publishing tea according to requests and orders from different dealers.
This tea 901batch was requested by Lv XiaoQing a female entrepreneur and next year in 2010, her sister placed same order to DaYi and asked for same tea as 001 batch. So this series gets a nickname called “sibling tea”.
It uses tea materials picked up from tea plantation located in high mountain with altitude around 800-1500m and nearly 107-160 days covered by thick cloud and frog during whole year.
Till these tea leaves were compressed into disc cakes, that had been under natural storage condition from 3 years ago picked up and processed into maocha(loose leaf condition)
It belongs to high-end shou cha and in 2010 year, it was officially designated as one of drinking teas during “2010 Asia Games” held in Guangzhou city.
Red tea liquor with sleek silk like color. Fat and strong buds with obvious hairs. Well fermented flavor with balance. Smooth taste with thickness and depth. High fragrance with mellowness and lasts long.
Shou cha which was manually processed by “渥wo堆dui” technology and which has certain relationship with tea leaves’ blending technology. This process accelerates the fermentation manually and let the tea reach a level which will cost sheng cha many years to achieve. During the process of “WoDui”, tea leaves are under high humidity and heat coming from inside of the piled tea leaves themselves, at the same time oxygen and microbe and enzyme work together on the substances contained in the tea. After turned over physically some times the process will end there, then tea leaves will be pressed into cake as product. But the evolution of tea itself doesn’t end and will continually going forward along with time. The taste will be mellower and bitterness and astringency will keep declining. So “the older the better” theory is not just suitable for sheng cha but also for shou cha, though it is more obvious and easier to understand on sheng cha.
Guangzhou city stored till now. Clean and dry.