The 7572 recipe was first created by DaYi (Menghai Tea Factory) in 1975. Built around grade 7 leaf blended with other grades and fermented steadily, it gradually became the benchmark that everyday shou drinkers use to judge other ripe cakes. This is the 2008 pressing (batch varies).
Tea Profile
At a glance: 2008 · Ripe (shou/shu) puerh · 357g cake · mainly grade 7 leaf, blended with other grades · Menghai Tea Factory · batch varies
- Compression & dry leaf: The tea comes as a 357g cake. Look for mainly grade 7 leaf and visible buds in the dry leaf.
- Liquor: The liquor is red.
- Taste: The first infusions are mellow. As the session goes on, it shows floral and fruity notes with a touch of jujube and a balanced profile. It rewards paying attention across a longer session.
- Mouthfeel & body: The texture is thick, smooth and silky.
- Aftertaste: It leaves a long finish.
- Best for: improving your tea experience, especially if you already know a few ripe puerh teas and want to taste more closely.
Brewing Guide
- Water: fully boiling, 100°C (212°F).
- Steps:
- Add tea (about 5g per 100ml).
- Rinse twice: cover the leaves with boiling water for about 5 seconds, then discard. Put the lid on and let the leaves rest for about 10 minutes to open up.
- Steep for 10–15 seconds for the first rounds, adding about 5 seconds each round.
- Pour into a sharing pitcher.
- Serve. Ripe puerh resteeps well for many rounds.
- Treat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you. Brewing the same tea well in any year, season, weather or place takes practice, and that skill is the real goal.
Storage
Keep the cake ventilated, cool and dry, away from sunlight and strong odors (kitchen spices, smoke). For long-term aging, paper or clay containers breathe better than sealed plastic.
A Note on Appearance
Not every cake shows these, but they can occur, especially in teas with more years of storage.
- Bamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.
- Tea oil spots: yellowish spots may appear and can come from natural tea oils. They are not a flaw.
- Torn wrapper: small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.
