The Golden Anniversary of a Legend First formulated in 1975, the 7572 recipe is the "Standard Benchmark" by which all ripe Puerh is judged. The year 2025 marks the 50th Anniversary of this iconic blend. This 2501 (1st Batch) edition celebrates five decades of the "DaYi Ripe Tea Fermentation Technique"—a protected National Intangible Cultural Heritage. It remains the most representative expression of the "Menghai Flavor" (Meng Hai Wei).
Craftsmanship & Material The 7572 is a masterclass in professional blending. It features a delicate "surface dressing" of fine golden downy buds to provide sweetness and aroma, while the core consists of Grade 7 robust leaves to provide the tea’s signature body, structure, and aging potential.
Sensory Profile
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Appearance: A perfectly rounded cake with moderate compression. Golden tips are prominently scattered across the dark, lustrous surface.
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Aroma: A profound caramelized sugar sweetness. As the tea breathes, it reveals a steady, clean Aged Aroma (Chen Xiang) with hints of toasted nuts.
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Liquor: A magnificent deep reddish-brown—rich, bright, and translucent.
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Palate: Full-bodied and syrupy. The mouthfeel is exceptionally smooth (Shun) and viscous (Chou). It delivers a "thick" sweetness that coats the palate, characteristic of a perfectly controlled Menghai fermentation.
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Finish: The "empty cup fragrance" (Liu Bei Xiang) is intense, smelling of burnt sugar and sweet dates.
Brewing Parameters
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Vessel: 160ml Gaiwan or Yixing Zisha Teapot.
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Tea Amount: 10g (for a rich, traditional Menghai experience).
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Water: 100°C (Boiling).
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Rinse: 1-2 quick rinses to "awaken" the aged leaves.
Infusion Notes
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1st–3rd: Bright garnet liquor. Dominated by a strong caramel aroma and a rounded, heavy body. The "Menghai character" is immediate and bold.
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4th–6th: The texture becomes increasingly cohesive and "oil-like." The sugar sweetness remains steady and pure.
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7th–10th: The tea maintains its smoothness and bright red clarity, finishing with a persistent, mellow sweetness.