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2006 Guangdong Dry Storage Dayi 7562 Ripe Pu Erh Brick (100g)

2006 Guangdong Dry Storage Dayi 7562 Ripe Pu Erh Brick (100g)

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Update: May 18th, 2021

I tested a sealed sample from March today: the sample had been stored in the warehouse and I was interested to see how this tea would perform after an extra year and five months of storage in my warehouse environment. The initial aroma from the bag was a lot like a chocolate brownie!

In the cup, this tea is extremely smooth and clean with a lovely syrupy mouthfeel. I get light milk chocolate, almond, jasmine and vanilla notes through the session. These aromatic notes are light now, but I believe this tea will rebound in bagged storage in a cooler environment as my warehouse is a a very active environment and teas I bring home often change considerably over a few months. This is a very different tea now and I wouldn't be able to tell this was the same tea I tried back in November 2019! This is a lovely aged shou now without any humid storage taste.

If you're a fan of very clean and well aged shou with lovely smoothness, thick mouthfeel, light and pleasant huigan, a powerful calming effect and a surprising caffeine wallop, this is your tea! The longevity of this material is very impressive and I had to quit before I could brew the 8g sample out in a 170ml Factory 1 hongni pot. I should really bring another sample home to rest for several months as I believe this tea has a lot more aroma to give if rested in a cooler environment.

November 29th, 2019

These lovely Dayi 7562 bricks were originally produced for the Hong Kong market back in the 70s. This recipe doesn't get as much attention as 7581, for example, but this is definitely my favorite of the two recipes! I discovered this recipe by accident when I purchased a younger Dayi 7562 brick directly from an authorized Dayi dealer in Kunming several years ago. Due to climate-controlled storage in Kunming, the tea was pretty unpleasant for two years. After that point, I was shocked by how good the tea was. It ages to produce a sweeter and more aromatic brew than 7581 (in my natural storage) and is preferable to me for that reason (some 7581 bricks age towards camphor, which I am averse to at times).

These 2006 bricks are from an authorized Dayi dealer in Guangdong, where they have been stored in climate-controlled storage (using dehumidifiers and/or air conditioners). This means the bricks have aged slowly and conservatively. This kind of storage is now common with large scale vendors since conservatively stored tea is easier to sell at wholesale or retail (since we can age tea to taste in a few years down here if the tea's not quite where we want it). Conservative dry storage also prevents the risk of mold, so from a business perspective, it is a wise choice, even if the results may leave a little to be desired in some cases!

While you might find this brick for a better price elsewhere, you may need to age it yourself to really understand the appeal of this recipe, if the storage isn't quite on point. I didn't understand this when I went to Kunming years ago, and was brewed up some 2014 Dayi 7542 that had been naturally aged by a Kunming retailer. I really wasn't expecting much, but the tea had been aged beautifully, and I got notes of agarwood and sandalwood in the liquor that blew my mind! While I could buy the cake for less than half the price at wholesale, it certainly wouldn't have been quite as pleasurable to drink!

I've had these bricks for eleven months now, and they have opened up quite nicely in natural Hong Kong storage in my warehouse!

I was asked why these bricks don't get the same acclaim 7581 bricks do. I believe this boils down to the higher price point of 7562, which made 7581 the more popular choice back before the boom years of the 80s and 90s here in Hong Kong. The difference in material wouldn't be as apparent with traditional storage, but with dry storage, the difference is pretty clear. 

The liquor has light sweetness, mouth cooling, and dark chocolate bitterness that makes for a very pleasant bittersweet aftertaste. Sweet medjool date and jujube notes dominate in the aroma (no camphor, and definitely no trace of wo dui). There is a hint of an active yeast note; it is the middle of the summer here, and the tea is actively fermenting and breaking down into something sweeter, smoother and more aromatic here in the warehouse.

This tea also has a lovely calming effect. This is something Dayi does really well with both their sheng and shou, and if you like your tea to have an effect, Dayi is always a safe choice!

I tested this tea with a high ratio of 10g/150ml, and it excelled. It never got too bitter, and it went down very smoothly indeed, which is testament to the quality of Dayi's material, their pile fermentation skills and how nicely this tea has been stored since 2006. This recipe doesn't get the attention it deserves, in my opinion, but it is definitely one of my favorite Dayi shous!

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