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2007 Guangdong Dry Storage Dayi 7572 Ripe Pu Erh (15g)

2007 Guangdong Dry Storage Dayi 7572 Ripe Pu Erh (15g)

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I purchased this tea from an authorized Dayi dealer in Guangzhou who sells a lot of volume, so this tea is guaranteed authentic. The storage on this tea has been excellent, and this is the best example of dry stored 7572 I have encountered yet. The dealer's Dayi sheng cakes of the same age were nowhere near ready to drink because of the careful humidity control, but this 7572 is lovely and excellent value!

There is no mold on the cake whatsoever, and not even the slightest hint of humid storage aroma to the cake. There is light staining to the wrapper from bits of broken tea, which is the only visual indication of the hot and humid storage conditions the cake has been through. Even through the wrapper, the tea smells sweet, which is my goal with all of my dry storage shu pu erh (I love the sweet, fruity smells that emanate from properly dry stored ripe pu erh). 

In the cup, the tea smells and tastes a little sweet, and there is cocoa and raisin on the palate. There is definitely no residual fermentation funk to this cake at all--it is ready to drink and will continue to improve with proper dry storage. The tea is smooth, clean and has lovely body to it as well. 

This particular cake is a 702, indicating it was pressed in the second quarter of 2007. I am hoping to procure more of this dealer's 2007 7572 as the tea is really excellent for the money and a real pleasure to drink!

7572 is a classic high grade shu pu erh recipe and Dayi is guaranteed quality. This cake is an excellent benchmark with which to compare all shu pu erh against. At this time I only have one cake (I wish I'd bought several tongs now)! I am offering 15g and 50g quantities of this tea. If there is sufficient interest, I will travel up to Guangzhou and procure a much larger quantity of this tea, which should allow me to offer a discount. 

Brewing suggestion: 5-8g per 100ml. Less or more depending on your taste. Place tea in a preheated pot or gaiwan. Rinse twice with boiling water, or water just off the boil, allowing 30 seconds to one minute between rinses to allow the leaves to expand. I like to use 10-20 second rinses, but some prefer to rinse for longer; this is a matter of personal preference. My first infusion is usually 10-20 seconds long, but you can vary your infusion lengths depending on the amount of leaf you use, and how strong you like your tea.

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