Product name “紫zi韵yun圆yuan茶cha” which can be translated into “purple rhythm (harmonious) round tea”. It was originally published in 2009 year according to request and order from ZhengYuan Tea Industry located in Guangzhou city. During depression of puerh tea market in that year, order-made system was a new way for DaYi to explore more potentiality and energize this market. This tea belongs one of that kinds of tea.
“紫zi” used to be used by emperors or royal family members in ancient times is still a noble color in China nowadays. Here it has no relationship with purple bud or purple leaf on tea materials compressed into this disc cake.
Tea materials are mainly from young spring tea leaves blended with some aged tea leaves and both were picked from organic tea plantations belongs to Menghai tea factory.
Appropriate manual fermentation. Clear tea liquor. Abundant variations on taste. Rich tea soup with thickness and mellowness.
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.