Dayou is well known “boutique” taiwanese pu-erh producer running their brand from early 2000’s.

This aged pu-erh comes from Yongde in Lincang. Yongde I used to know earlier and enjoyed smoothness and calmness of teas form this area.

Well matured Yongde Sheng I offer you now confirms my earlier experiences with this terroir.  Sixteen yeas of natural Taiwanese storage made the tea mature, balanced and smooth.

Taste profile is very classic and traditional. Here you will find the notes of dark honey, frankincense, wood and gentle nuances of menthol and dried fruits.

This tea leads me to calm, meditative state.

Aftertaste is long and sweet.

Bitterness is at quite low level.

2005 Dayou “Emperor’s Bing” Yongde Gushu was made to commemorate the 10 famous Chinese emperors. It’s the reason each cake (one series is 10 cakes) has different black writing in the middle of the cake – it’s the name of the emperor. 

* the retail price of this tea on producer’s website is 14500 TWD/ cake (around 500 USD)

Origin: Yongde, Lincang, Yunnan, Chiny.

Vintage: 2005

Cultivar: Camellia Sinensis var. Assamica

Age of trees: old and tall trees (gushu, qiaomu)



Temperature of water and amount of leaves: 100 C 5,0-6,5g/100ml.
Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, rinse the tea for 10-15s seconds using boiling water and afterwards pour out all the water from your pot. The process of rinsing tea leaves is often defined as a waking the tea and is very important for quality of next brewings. Main aim of waking the tea is to remove caffeine and eventual pollution from old tea aged for many years. First drinkable infusion should be very short- not more than 10-20 second. We suggest to increase brewing time for 5-10 seconds in each next brewing.

Additional information


circa 360g cake, 30 g, 10 g, 50 g, 100 g


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