2013 Da Yi Chen Yun Fang Cha – Aged Raw Pu Erh Square Brick – 250g

The Art of “Chen Yun” (陈韵)

• Pre-Aged Mastery: Blended from spring-harvested arbor tea leaves (2008-2009 vintage) and pressed in 2013, this brick embodies DaYi’s signature “aged flavor” technique – a delicate balance of controlled oxidation and subtropical maturation.
• Bud-to-Leaf Ratio: Contains 40% silver buds (茶芽), a rare proportion that generates its honeyed sweetness while retaining raw puerh’s vibrant energy.

Square Brick Symbolism

• Iron Pressed Tradition: The compact 250g square shape (方砖) honors 1990s Da Yi archival recipes, designed for slow aging. Each brick weighs exactly 250g (±5g), reflecting meticulous quality control.
• Vintage Aesthetic: Rustic wrapper paper with DaYi’s 2013 authentication seal, preserved in pristine condition thanks to Guangzhou’s stable humidity.

Liquor & Aroma

• Color: Burnished amber-gold (deeper than typical 10-year sheng), a testament to its pre-aged material and humid storage.
• Nose: Opens with wild honeycomb and dried longan, evolving into aged parchment and distant herbal notes (reminiscent of ginseng root).

Mouthfeel Evolution

• First Infusion: Velvety texture with a bright, almost citrus-like acidity that awakens the palate.
• Mid-Session: Unfolds into a molasses-like thickness, layered with roasted chestnut and a whisper of menthol coolness (喉韵).
• Aftertaste: Huigan (回甘) emerges within 10 seconds, transforming into a lasting osmanthus flower sweetness. Saliva production intensifies over multiple steeps.

Storage & Transformation

• Guangzhou’s “Tea DNA”: Stored in a semi-open warehouse (2013-2024) with 70-85% humidity, allowing symbiotic microbial activity to soften tannins and develop “梅子香” (plum-skin aroma) – a hallmark of premium aged sheng.
• Aging Forecast: Current stage: Early maturity. Peak drinking window: 2026-2035. Expected to develop truffle-like earthiness by 2030.

Why Does This Brick Stand Out?

• DaYi’s Archival Recipe: A recreation of their iconic 1996 “Chen Yun Fang Zhuan” (陈韵方砖), leveraging decades of fermentation expertise.
• Double Aging: Unlike standard sheng puerh, this tea combines pre-oxidized leaves (4-5 years) with 11 years of post-pressing storage—a “two-stage aging” innovation.