2012 DaYi "7552" Cake 357g Puerh Shou Cha Ripe Tea - King Tea Mall
2012 DaYi "7552" Cake 357g Puerh Shou Cha Ripe Tea - King Tea Mall
2012 DaYi "7552" Cake 357g Puerh Shou Cha Ripe Tea - King Tea Mall

2012 DaYi "7552" Cake 357g Puerh Shou Cha Ripe Tea

定價
$39.99
售價
$39.99
單價
每 
結帳時計算運費

The "7552" series holds a special place in the annals of puerh tea history, with its origins tracing back to its creation in the illustrious year of 1975. Crafted primarily from 7th-grade tea leaves meticulously blended with other high-quality materials, this series was initially brought to life by the esteemed Menghai tea factory, denoted by the distinguished serial number "2" during the era of national tea factories.

Taste Profile:

  • While specific details regarding the taste profile of this batch are not provided, the "7552" series is renowned for its characteristic richness and depth of flavor.
  • Expect a harmonious blend of earthy notes, complemented by a subtle sweetness and a smooth, velvety texture characteristic of well-crafted ripe puerh teas.
  • The infusion is likely to yield a deep, reddish-brown liquor, inviting with its inviting aroma and promising a satisfyingly robust brew.

Storage:

  • Stored under the natural conditions of Guangzhou, this batch of the "7552" cake is poised to mature gracefully over time, allowing its flavors to develop and deepen, resulting in a tea of exceptional quality and character.

While specific tasting notes for this particular batch are not provided, the 2012 DaYi "7552" Cake Puerh Shou Cha Ripe Tea undoubtedly continues the legacy of its esteemed series, offering tea enthusiasts a taste of tradition and excellence in every cup.

Customer Reviews

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mrmopar
Dayi

I remember not being overly impressed with this tea when I first got it after reading the vendor description of it. If I recall correctly it still had some of the fresh fermentation “funk” to it. I ran across it again in a listing and said what the heck pull it out and taste it. I brewed it in the trusty yixing reserved for Menghai shou. I gave it a 20 second rinse to re-hydrate and off I went. I did a 15 second or so step and watched the dark brew come out. It has a very small tart sensation reminiscent of a persimmon but not as pronounced. It has a little drying effect on the tongue that turns to a light sweetness almost like a fruity red wine. It still has the “earthy” underlying note at the end. It gives a touch of burnt bitter caramel about the middle of the taste session. This is hard to explain all the taste notes you can get on this one but as it has lost the fermentation flavor it is turning to be a decent tea. It has some boldness at times that would stand up well to a rich evening meal. I think it will continue to evolve. I will do later steeps on this tonight as we are expected to have fall weather in the 40s and it is rich in taste as many things are in the fall.