DaYi (Menghai Tea Factory) created the 7572 recipe in 1975. Based on grade 7 leaf blended with other grades and a steady fermentation, it slowly grew into the benchmark that everyday shou drinkers measure other ripe cakes against. This is the 2023 first batch.
Tea Profile
At a glance: 2023 · Ripe (shou/shu) puerh · 357g cake · mainly grade 7 leaf, blended with other grades · Menghai Tea Factory · 1st batch
- Compression & dry leaf: This is a 357g cake with a firm, tight compression. The leaf itself shows mainly grade 7 leaf and visible buds.
- Liquor: The liquor is reddish brown.
- Taste: It opens mellow, with only a light bitterness and slight astringency, balanced by a natural sweetness. As the session goes on, it shows woody and earthy notes and hints of camphor, jujube and cocoa and a sweet and rich profile. It rewards paying attention across a longer session.
- Mouthfeel & body: Expect a full-bodied, smooth, mellow mouthfeel.
- Aftertaste: The aftertaste brings a returning sweetness (hui gan) and a long finish.
- Best for: everyday drinking, and a comfortable place to start for newcomers.
Brewing Guide
- Water: bring it to a full boil — 100°C (212°F).
- Steps:
- Use about 5g of tea per 100ml of water.
- Rinse the leaves twice with boiling water, about 5 seconds each time, then pour it away. Cover and let the leaves rest for around 10 minutes.
- Steep 10–15 seconds for the first infusions, adding roughly 5 seconds each round.
- Decant into a sharing pitcher.
- Serve. Ripe puerh stands up well to many resteeps.
- These are starting points, not fixed rules. Play with high or low pours, fast or slow streams, and adjust across seasons until you find your method. Getting the best out of the same tea in any year, season, weather or place takes practice — and that skill is the real goal.
Storage
Store the cake somewhere ventilated, cool and dry, out of direct sunlight and away from strong smells such as kitchen spices or smoke. For aging over years, paper or clay containers allow better airflow than sealed plastic.
A Note on Appearance
You won't find these on every cake — they tend to turn up more often in teas that have been stored longer.
- Small dark specks: on naturally stored puerh, tiny dark specks can show up on the wrapper or around the cake edges. Harmless — just brush them off before brewing.
- Tea oil spots: yellowish spots sometimes appear; they come from the tea's natural oils and are not a defect.
- Torn wrapper: the cotton paper may pick up small tears or holes during storage and handling. The tea inside is fine.
