“味wei最zui酽yan” directly can be translated into the heaviest / thickest / strongest flavor. Dayi have their own consideration to name one product. But here it definitely doesn’t mean the heaviest flavor puerh tea. This word is not created by Dayi originally, but from a description in <普洱茶记>” Narration of Puerh Tea written by 阮福(Ruan Fu 1801~1875) in Qing Dynasty. Original word “普洱茶名遍天下，味最酽， 京师尤重之” means “puerh tea is well known everywhere, because of it’s heaviest / thickest / strongest flavor, it is especially much valued by people in capital ‘Beijing'” . DaYi honestly printed these original words on the wrapper.
This recipe was firstly created in 2006 year.
Tea materials used on this tea were blended from different grades.
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.