Series No. and product name V93 has a story told by original production manager Li WenHua(李 文华) sourced from DaYi Forum(大益 论坛)
V93 was initiated in the beginning of 2005 year, according to the recipes, fermentation technology after 1993 year. Our theory on designing of this V93 is below:
Currently, tuo cha generally used middle grades tea materials mixed with young leave or higher grade tea. It had good base but lacked of variation on taste, so it was not sold well as disc cake tea. To solve this problem and make a revolutionary product can be taken for comparison with disc cake was our target. Then the basic theory came to “Thick taste with depth and fruity, pure fragrance of puerh tea, avoiding unnecessary smell”
As our expected, this tuo cha succeeded and was welcomed by market with price even sold higher than disc cake. It was the 1st time in history of Menghai tea factory which had always been falling behind other competitors in past.
There is slight difference on taste between 501 batch and coming up batches. The main reason is we wanted to know the balance of thick taste and fruity flavor. 501 batch was lighter fermented to make the thickness more obvious and fruity flavor lower but fragrance very pure. Next batches especially from 503 were fermented moderately. They have both thick taste and appropriate fruity flavor. Fragrance is heavy. One year later after these products were put into market, feedback from market turns out that, many consumers like coming up batch from 503 because of the rich taste and thickness also sweetness is obvious and lasts long enough. Nevertheless, others like 501 batch very much for strength and potentiality of continuous evolution.
In 2006 year, this V93 got Gold Prize during “13th International Tea Culture Festival & China New Tea EXPO” when we were working on blending of 601batch. This news let me think of the inner essence of this tea for a long time. It should be concluded as three characters:
- 滋味醇浓回甘：Thick taste with depth on mellowness and sweetness after taste.
- 香气纯正尚浓：Pure fragrance of puerh tea but should be kept on a delicate level not too obvious and heavy.
- V93之韵: Rhythm of V93. Clear rhythm which depends on blending of various tea materials and appropriate fermentation.
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.