Once upon a time, in a land far far away, tea was cheap. Puerh was considered very cheap tea, and things like the Laotongzhi, admittedly a very regular cake, would fetch about 25 RMB on the market. The vaunted Dayi, which is now attaining mythical status, was only slightly more expensive. In those halcyon days of plentiful and cheap tea, Yichanghao was among the new stars that promised greatness. They rapidly expanded from their initial foray into tea production in 99 to an important player by 2005. Times were good.

Fast forward half a dozen years, and now there are persistent rumours of imminent collapse of Changtai Group, the company behind Yichanghao. Fact is, ever since the 2007 bubble burst, Changtai hasn’t been doing much – at least, not much that anyone has paid any attention to. They still produce tea every year, but they haven’t had a “hit” for a long, long time.

It was in those blissful days when I bought this thing

Compared with the photos I took right after I bought this cake (romanized as Mengsa, because that’s how the characters are sometimes written, but not on this particular cake), it’s pretty obvious that it has aged a little bit over the years. The tea was stored in Beijing for a year, then for the rest of its life has been in Hong Kong. I haven’t had a chance to drink it since buying it, until a few days ago, anyway. I bought two cakes, of course, and this seems to be not the one that was pictured, but I’m sure they were similar in colours. The liquor is suitably dark.

I thought, when I bought it, that this cake has aging potential. Well, six years later, I can report that the cake has indeed aged. I think my taste is a little more… picky than it used to be, so I am not judging the teas with the same yardstick. Having said that, it’s a cake with this age that’s still generally better than most of its counterparts from relative big factories from 2005. It hasn’t gotten worse, and it has a nice, rounded taste. It’s a bit on the thin side, all things considered, but since I didn’t pay great tea prices for it, it’s hard to expect great tea from it. I seem to remember paying something around 60-80 RMB for one cake at the time, which was ok, but not terribly cheap. Well, now you can find this tea on Taobao for about 300, but RMB has appreciated by almost 30% since then, so it’s actually about 5x the price I bought it for. Is it still worth it at these prices? In the context of new tea prices, absolutely – for a couple cakes anyway, and for more immediate consumption. I wouldn’t invest thousands for tongs of this stuff, but as a drinker and something to be had casually, it’s not bad, so long as the storage conditions are broadly similar and the tea hasn’t been dried out or been stored way too wet.

There is a taste among many Taobao cakes I’ve bought that are of this low-mid price range with 5-7 years that I really hate – I suppose it might be what people describe as “straw” which I find to be the precursor to thinness and blandness. I can see a hint of that here – just a hint, whereas a lot of times that is the dominant taste in cakes. I wonder if it has to do with the temperature and humidity that it’s stored at. I don’t know what the Taobao vendors’ cakes will taste like, it might be interesting to compare, but I don’t feel like throwing 300 RMB at it just to give it a try.

This tea is something I bought in 2005/6. The cake is a bit dark now.

The tea is similarly dark when brewed.

Alas. That’s it. It looks fine, but it tastes terrible. It starts off sour, with some really weird off notes. There’s no real body. I suspect this tea was made with some really low quality leaves, and then sold. I bought it at the time because I didn’t know any better, and also because it was cheap enough. The guy who made this calls himself “The Professor,” because he’s been invited as a visiting professor at one or two places in China. He has a bit of a reputational problem here in Hong Kong, and I can see why. The tea left such a nasty taste in my mouth I went to something else also immediately after to wash it out. Thankfully, that tea has also been in my storage for the last six years or so, and isn’t turning out badly. At least it’s not me.

Back in 2007, I was doing research in Taipei for half a year after having spent a year in Beijing. It was there where I discovered good aged Taiwanese oolong, and also drank a fair amount of puerh of various kinds while there. One of the stores I loved visiting was Fushen, with a very interesting laobanniang who runs the shop. It mostly sells teapots, but has some tea on the side. It was there where I picked up a few tongs of this tea.

This was a tea made by some Taiwanese guy who went to Yunnan to press his own cakes, and who used the name Fuxing and then now switched the company’s name to something else entirely. I bought two of his cakes – the only two available – one of which is this Youle, and another is a Zhangjiawan. I remember the Youle being stronger, but the Zhangjiawan seems a little more interesting. I haven’t tried either cake since late 2007/early 2008. The last time I wrote about this tea was in September 2007, right after I bought it.

This is the exact same cake that was pictured in my 2007 post. I think it got a little darker, but that’s it. Not that one would expect earth-shattering changes in five years.

The tea’s liquor is way darker than I remember – I remember it coming out a golden yellow type colour, for something about two years old at the time. It’s completely lost the youthful aggressiveness that it had – the tea was, if I remember correctly, pretty strong and a bit bitter, even though it had lots of overtones of fruitiness. The notes are also darker and deeper now – sweet, more mellow, a bit more savoury. The wet leaves (still brewing) are also darker and no longer lime green like in the old pictures. I like this tea as it is, and certainly do not regret buying it then at what I remember to be a pretty reasonable price. I’d imagine my cakes in the tongs are a bit different – perhaps aging a little slower, but might also retain more flavour. I look forward to drinking more of this tea in the future.

This is a brick that, I think, I bought in Taiwan while I was there doing work. I seem to remember picking it up along with a few other things, more as a curiosity piece than anything else. Back then Chen Zhitong, the proprietor of Chenguanghe Tang, was just starting to press his own stuff, so I’m not sure if this brick was his own, or if it were one of the “someone pressed it and I named it” sort of deal. I do remember it being relatively cheap, which is why I bought one.

Unfortunately, there’s a reason the tea is cheap – it’s really, really broken up, as in the leaves are very chopped. Other than the surface, which has a layer of decent looking leaves, everything in between is pretty much chopped leaves of the smallest variety – stuff you might expect in a teabag, but in a brick form. When I used my pick to pry out a piece, it was basically effortless, and the leaves more or less crumble when you pressure the leaves.

The result is rather disappointing – nasty early brews because of the high surface area, and then weak late brews because the tea has been exhausted. What you see above is the result of the wash – just lots of tiny sediments and fannings. There wasn’t a single whole leaf in there, and most of it is too fine to even make it into big factory cakes. In other words, it was the leftovers pressed into a brick. There’s a reason why my friends generally stay away from bricks unless they know it’s a good one.

Haven’t done one of these in a while – not that I haven’t been drinking any tea, but just haven’t gotten around to some of my older holdings.  So, here’s an unusual one:

It’s not exactly an everyday occurrence for me to drink Dayi tea. In fact, I almost never do, mostly because I’m not particularly fond of a lot of their newer productions, and the older ones are very expensive, with prices that are often times completely insane for the quality they provide. Most of this is due to the secondary market being very robust and the name brand effect – Dayi is really one of two brands that is truly widely recognized and has some brand value, regardless of what you think of their products, and for what it’s worth, they’re quite consistent in what they produce – the teas are rarely spectacular, but they are reliable.

I got this particular cake at a local shop here in Hong Kong probably one or two years ago, so it hasn’t gone through my storage very much. I have, however, had a good chunk of it already

I actually have slight reservations as to whether this is the real McCoy, or if this is a fake. If it were real, this would probably be a production 502 7542, as the production date is early May, whereas the 501 I’ve seen is from mid April. Curiously enough, in the whole wide world of Taobao, there isn’t a single 502 production 7542 for sale.

The tea, as you can see from its colour, has been through a bit of traditional storage, although not heavily so. It has a nice brownish green colour, with a nice whiff of storage, but no mold on the surface or anything like that. In fact, I’d say it is rather well aged. I just bought a cake blind, since I didn’t know what to expect at the time.

The tea actually brews very well, and has a nice, deep character that is normally not present in a lot of 7542s I’ve had that are of recent vintage. It is no longer bitter in that new tea kind of way, and is instead quite pleasant to drink, with a nice roundness and softness that seems to indicate it can do more in the future. In all, I found it very satisfying, and am wondering if I should go back and get more of it – provided they are still selling it.

If I go get more, say, a tong, this will actually be my first purchase in any real quantity of a Dayi product. It’s coming rather late in my tea career, but I suppose it’s never too late.