This episode, James brings on another daily drinking Dayi ripe onto a solo inbetweenisode. Smooth, easy to drink, this is one of the final sessions of a cake. The Chenxiang Yayun uses aged ripe material and was pressed in 2016.
5.8 Rating.
2016 Dayi Chenxiang Yayun via YS [Inbetweenisode 165]
Comments
4 responses to “2016 Dayi Chenxiang Yayun via YS [Inbetweenisode 165]”
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James,
Sounds like a nice tea. I am a fan in general of Dayi ripes, especially with some age on them (V93, 7572, 7562). I like that you are reviewing some “humble” daily drinkers along with the rare/break-the-bank teas. Sometimes you just want a nice beverage with no drama.
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Thanks Karl. Appreciate it. It’s kind of an unexpected change of habit after a few years of hardly touching ripe. I think my wallet is thanking me too.
Cheers,
-James
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I’m loving these inbetweenisode reviews, thank you! I really like the idea of beginning the day off with a somewhat casual pot of shou.
I’m curious to know, when you brew shou in a bit larger pot such as that, how fully do you fill it when doing the rinse? I’m also interested to know if you rinse it once or twice.
Thanks!
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Hi Jimmy,
That’s a good question. Thinking about it, I probably fill it 2/3rds or so. Enough to get all the leaves wet.
Cheers,
-James
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