2008 DaYi "7632" Cake 357g Puerh Shou Cha Ripe Tea - King Tea Mall
2008 DaYi "7632" Cake 357g Puerh Shou Cha Ripe Tea - King Tea Mall

2008 DaYi "7632" Cake 357g Puerh Shou Cha Ripe Tea

$66.00
$66.00
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Origination: The illustrious "7632" series, conceived in the year 1976, embodies a rich legacy steeped in tradition. Crafted primarily from 7th-grade tea leaves, this esteemed blend was meticulously formulated by the venerable Menghai Tea Factory, distinguished by serial number "2" among the pantheon of national tea factories. For a comprehensive exploration of tea naming, historical insights, and the illustrious legacy of the Menghai tea factory, we invite you to peruse our blog.

Taste Profile: Indulge in the harmonious symphony of flavors encapsulated within the 2008 DaYi "7632" Cake:

  • Robust Complexity: Immerse yourself in the nuanced tapestry of flavors, masterfully woven from the essence of 7th-grade tea leaves and meticulously blended tea materials.
  • Decadent Smoothness: Surrender to the velvety smooth texture that caresses the palate, imparting a sense of luxurious indulgence with every sip.
  • Sublime Sweetness: Delight in the subtle interplay of sweetness that dances upon the taste buds, accompanied by a nuanced depth of flavor that lingers tantalizingly.

Storage: Elevate your tea experience with the sublime essence of Guangzhou's natural storage. The 2008 DaYi "7632" Cake undergoes a meticulous aging process in this optimal environment, preserving its integrity while allowing its character to evolve and flourish over time.

Embark on a transcendent journey of taste and tradition with the 2008 DaYi "7632" Cake, an ode to the timeless artistry and heritage of DaYi tea.

Customer Reviews

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m
mrmopar
Dayi

Bought this a while back to accompany the 2012 version of the same cake. I have been on this one for two evenings now and it still surprises me. At first I though it to be a little weak on the first infusion I did and was thinking maybe I shouldn’t have gotten this one. I let the tea sit in the yixing with the bit of steam while I put the first cup down. I was hesitant about how this was going to turn out. The second steep really woke it up meaning I should have rinsed it twice. The brew is much darker than the first infusion and I think I got it right this time. It came across as a bit of leather with a hit of fruit with an almost pucker like eating a half ripe persimmon. This tea continues to get darker on the second day and I even pulled some out to brew in the gaiwan. This one puts a small amount of the dry on the sides of the tongue but continues to be a pretty good one. I have had tea that i would be embarrassed to put a note up as they where ones I could not stomach and some that My simple words could not do justice. This tea is sweet , juicy , tart and a bit drying all rolled into one. It has been a very pleasant one to drink and will fall into the same category as a “high mountain charm” or a “wei zui yan” shou. It is warming and smooth to drink and I think this will go to the third day with good strength in the cup. I will put it slightly higher than the “adorned in red” cake but the two are nice and comparably have good aspects that I would choose in a shou cha. I did short steeps with water just off the boil and I will increase the steeps for the later rounds.

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