Collection: 2007 Dayi

Puerh pressed by DaYi in 2007, now nearly 20 years old. There is a little more raw (sheng) than ripe (shou) puerh, so you can compare both styles from the same year.

The numbered recipes are the core: sheng 7542 (batches 701, 702 and 703/704), 8582, 7532, 8542, 0712, 0732, 0752, 0772 and 0782, and shou 7572, 7262, 7592, 7452, 7562, 7672, 7752, 8592 and 0562. Alongside them are named cakes such as Yu Run (Jade Sleek), An Xiang (Secret Fragrance) in both sheng and shou, Jin Zhen Bai Lian (Golden Needle White Lotus), Wei Zui Yan, Meng Hai Zhi Chun and Yin Kong Que (Silver Peacock).

Most are 357g cakes, plus 200g to 500g cakes, 250g bricks and tuo including V93. Where a recipe came in several batches, each batch has its own listing. King Tea Mall is an online shop based in Guangzhou, China.