[Pre Sale] 2024 DaYi "7572" Cake 1st Batch 357g Puerh Shou / Shu Cha Ripe Tea

[Product Name]: 7572
[Batch]: 2401
[Type]: Ripe Puerh
[Form]: Cake Tea
[Specification]: 357g/cake

[Product Introduction]:
7572 is a major puerh ripe tea produced by Menghai Tea Factory since the mid-1970s. It has become the most representative puerh ripe tea in both Menghai Tea Factory and the puerh tea industry, recognized in the market as the "benchmark product for evaluating the quality of ripe puerh tea." It is made with fine golden buds on the surface and young tea leaves for the inner tea, moderately fermented, with high overall quality, full of the Menghai flavor, and highly esteemed by the public.

[Product Characteristics]:
The tea cake is full and well-rounded, with moderate tightness, even surface with exposed golden buds; the tea soup is reddish-brown; the caramel aroma is rich and lasting; the taste is thick and full, sweet and smooth, with a pronounced caramel aroma at the bottom of the cup; the tea leaves are reddish-brown, lustrous, and relatively uniform.

Utensils: 160ml Dayi Gaiwan; Tea Amount: 10g; /Rinse the tea once before drinking/

1st Infusion: The tea soup is bright red; the caramel aroma is rich; the tea soup is sweet, smooth, and mellow; the bottom of the cup has a pronounced caramel aroma.
2nd-4th Infusion: The tea soup is reddish-brown; the caramel aroma is strong; the taste is thick and full, sweet and smooth, full of the Menghai flavor; the bottom of the cup has a rich caramel aroma.
5th-7th Infusion: The tea soup is bright red and dense; the caramel aroma is pure and delightful; the tea soup is thick, the taste is full and balanced, sweet and smooth, comfortable; the bottom of the cup has a lasting sweet aroma.
8th-10th Infusion: The tea soup is bright red; the sweet aroma lasts; the taste is sweet, smooth, and mellow, with a lingering aftertaste.

The 2024 Edition of Dayi "7572" Has Been Gloriously Launched!

Carrying the aura of "20th Anniversary Special Edition of Menghai Tea Factory's Transformation," this 2401 batch of "7572" holds significant meaning, enhancing both its drinking and collectible value. It promises to offer tea enthusiasts a feast for the senses and the soul.

A Long History, Stable Heritage

Menghai Tea Factory, established in 1940, has a history of 84 years and is now at the pivotal moment of its 20th anniversary of transformation. Over the years, Menghai Tea Factory has played a crucial leading role in advancing the puerh tea industry. In 1973, the successful application of artificial fermentation technology for puerh tea at Menghai Tea Factory marked a major turning point in the history of puerh tea.

The "7572" was the first artificially post-fermented product born from repeated fermentation and blending trials, thus ushering in the "ripe puerh tea era." Since its production began in the mid-1970s, "7572" has remained active in the market for decades. In 2004, after a successful transformation, Menghai Tea Factory, through the hard work and dedication of Dayi people, expanded to a larger and broader global market. Today, it is the puerh ripe tea with the largest production volume and the longest production history at Menghai Tea Factory, holding an irreplaceable place in the hearts of tea enthusiasts!

Mature Craftsmanship, Outstanding Quality

The "Dayi Tea Making Technique," listed as a UNESCO Intangible Cultural Heritage, centers on blending and fermentation. The "7572" is the representative product of Menghai Tea Factory's fermentation process.

The success or failure of fermentation technology directly affects the quality of ripe tea. In Menghai County, Xishuangbanna Prefecture, Yunnan, with its warm winters, cool summers, and moderate humidity, temperature, and light conditions, a favorable ecological environment is created for the survival and reproduction of various beneficial microorganisms, forming the large environment for puerh tea fermentation.

Over years of production practice, Menghai Tea Factory has produced a large number of experienced fermentation masters and introduced experts in bioengineering, microbiology, and food science. These technical experts have collectively elevated Dayi Tea's fermentation technique to a new level.

Unique Flavor, Hard to Replicate

The "7572" presents consumers with the pure beauty of ripe tea through its characteristic reddish color, caramel aroma, and rich taste. It boasts high overall quality, with a harmonious integration of thickness and smoothness in the tea soup, elevated and pure aroma, achieving a balanced and neutral state.

For a long time, such pure flavor could only be found in Menghai Tea Factory. The factory's fermentation pools, after over 50 years of fermentation, have accumulated advantageous microbial communities, forming a unique microenvironment suitable for fermentation. Together with the distinctive "Yiyuan Well Water," known for its high mineral content and slightly acidic nature, this creates an almost perfect micro-ecological environment for Dayi Tea fermentation, laying the foundation for the "Dayi flavor."

Industry Benchmark, Timeless Classic

Dayi "7572" is hailed as the "benchmark product for evaluating the quality of ripe puerh tea," and is considered the puerh ripe tea with the largest fan base in history. Understanding it means you've entered the world of ripe tea.

In the hearts of Dayi people, the "7572" is not just a representative of ripe tea but a crystallization of the dedication and wisdom of generations of tea makers. It teaches us that no matter how times change, the spirit of adhering to tradition and pursuing breakthroughs will never go out of style. In the years to come, we believe that "7572" will continue to carry this spirit of craftsmanship, passing it on, and allowing more people to experience the unique charm and value of ripe puerh tea.