The 2016 Lao shu Yuan cha(2016 DAYI Lao Shu Yuan Cha | US TEA DRINKER )is a classic continuation of the Dayi Laoshu Yuancha family. Before 2016, there were two versions of Laoshu Yuancha: the 2001 Red Dayi Laoshu Yuancha and the 2003 Nannuo Zhengshan Laoshu Yuancha .
The 2016 Laoshu Yuancha was made using raw materials that had been aged for nine years, meaning that the tea leaves used for this production were actually from 2007 (2016 - 9 = 2007).
The back of the packaging features the classic "both hands Grab" style introduced after the reform of the Dayi factory.
---------------------These are the basic details of the 2016 Laoshu Yuancha.--------------------------
Next, I will present the special characteristics of this tea. Since Pu-erh tea evolves over time (a trait somewhat similar to wine), the storage habits of different collectors can lead to significant variations in the same tea.
Storage:
From 2016 to 2023, it was stored in Yantai City, Shandong Province, China. Yantai is located in northern China and is known for its typical dry storage conditions.
From 2023 to 2025, it was stored in San Diego, California, USA, which also follows typical dry storage conditions.
Dry leaft display：
The tea notes begins at 3:40 PM on March 10, 2025.
The weather in San Diego is clear,
Temperature ：55°F,
Humidity ：59%,
Atmospheric pressure：1013 mbar.
The teaware used to brew this tea is a Yixing teapot with a capacity of 200ml.
My habit is to use 1g of tea for every 20ml of water, so for this brewing session, I used 10g of tea.
Rinsing time: 12 seconds.
steep 1 time: 10 seconds.
steep 2 time: 10 seconds.
steep 3 time: 12 seconds.
steep 4 time: 15 seconds.
steep 5 time: 20 seconds.
steep 6 time: 30 seconds.
steep 7 time: 40 seconds.
steep 8 time: 60 seconds.
steep 9 time: 3 minutes.
steep 10 time: 2 hours.
-------------------------------------------Subjective Evaluation---------------------------------------------------
Subjective Evaluation:
Aroma: Strong smoky notes with bitterness in infusions 1–5, gradually weakening in infusions 6–9, and turning into sweet water by the 10th infusion.
Taste: Full-bodied, with bitterness and astringency quickly transforming into a sweet aftertaste.
Personal Sensation: The tea energy (chaqi) is noticeable, but the warming sensation only reaches the upper back with slight sweating, not extending to the waist or head.
Strengths & Weaknesses: This tea has prominent strengths but also clear weaknesses. The major drawback is its limited steeping durability, as its performance drops sharply after the 8th infusion.
Aging Potential: Given its high-quality material, this tea is expected to improve significantly over time with proper storage conditions.
Comments