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

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

Dayou made this tea using old ecological trees from Xiaomengtong and Dazukou

Well matured Yongde Sheng I offer you now confirms my earlier experiences with this terroir.  Ten yeas of natural Taiwanese storage made the tea balanced and smooth but still very vivid and “bright”.

Here you will find very pleasant notes of flowers and unique, very obvious aroma of raisins, peaches and apricots. During the session you will also enjoy nuances of honey, wood and very delicate mint like notes.

One of the most fruity semi-aged pu-erh I have come accross.

Origin: Yongde, Lincang, Yunnan, Chiny.

Vintage: spring 2011

Cultivar: Camellia Sinensis var. Assamica

Age of trees: ecological dashu (old big trees)



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


250g, 30 g, 50 g, 100 g


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