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2007 Kunming Dry Storage Haiwan 7588 Ripe Pu Erh Brick (100g)

2007 Kunming Dry Storage Haiwan 7588 Ripe Pu Erh Brick (100g)

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Description

These Haiwan bricks were produced under the supervision of Zou Bingliang, known as the father of ripe pu erh! In the 1970s, liu an tea was pile fermented to meet Guangdong and Hong Kong demand. These techniques were adapted by Mr Zou for pu erh since Hong Kong traditionally only consumes aged pu erh. You can read more about the history of ripe pu erh and Zou Bingliang's influence on the pu erh industry here: http://www.puerh.fr/en/article/zou_bing_liang.htm


These 250g bricks may have a little damage to the wrappers from moving the bricks around the warehouse in dry storage in Kunming. The tea within the wrappers is lovely! The liquor is soft and sweetly aromatic. I got a very clean and clear jujube note from this tea in a later infusion, as well as notes of sweet aromatic pipe tobacco. There is just the slightest whisper of fermentation here that I almost missed. The overall flavor is sweet and pleasant. It seems in 2007, Haiwan decided to produce bricks that would be pleasant and smooth to drink over time. Both this ripe brick and the raw brick from 2007 I also offer here at TeaLife are surprisingly different from anything else I've tried from other factories, so it appears Haiwan continued to innovate throughout the 2000s!

This tea has good body and has a hint of balanced bitterness, which I am sure was intended. When brewing this brick, I noticed some lighter-colored leaves in the mix, as I've noticed in the 2007 7572 and 2010 V93 over the last few weeks. In the past, I wondered if this was due to uneven fermentation, but I now know different teas at different fermentation levels are blended to produce the classic recipes Mr Zou was responsible for, as well as the shou he produces at Haiwan!

This tea is lovely and mild and well worth trying. This tea would also make an excellent daily drinker!

Brewing suggestion: Full boil, with water of low hardness (15-35 mg/L, with 1-3mg/L of magnesium). Rinse twice, and start with 10-15 second infusions for the first two or three infusions, then add 10-15 seconds to each successive infusion. If the liquor is too weak, add more time. 

Please note: No volume discounts are available on this tea! I only have a total of ten bricks at this time!

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