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2007 HK Natural Storage Dayi 7572 Ripe Pu Erh (50g)

2007 HK Natural Storage Dayi 7572 Ripe Pu Erh (50g)

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March 2018

This is the first dry storage ripe pu erh I am releasing from TeaLife's own storage! This tea has been stored eleven floors above ground level in Hong Kong since November 2016, only a few months after I started TeaLife HK. My warehouse is located near the British Force's former defensive line during World War II ( ) !

This tea was purchased directly from a high volume, authorized Dayi dealer in Kunming. For those who don't know, Dayi is the most respected brand in the pu erh industry! The cakes were even aged in a box from Dayi!

A recent meeting with a New York-based journalist convinced me that I needed to include more information on Hong Kong's unique tea history to better help guide my customers. I've decided to start doing just that with this tea!

The first nine years of this tea's life was in very careful storage in Dayi's warehouses where the environment is controlled to halt aging. 16 months of HK dry storage have made this tea smooth, thick and pleasant to drink, with touches of aged date and raisin flavors. These flavors should continue to develop with time! The 7572 is the benchmark shu pu erh recipe against which all against ripe pu erh is compared, and this tea is absolutely lovely to drink now.

My assistant commented that she found this tea to be extremely clean. I have to agree. Dayi tea is the most consistently reliable of all pu erh on the market. We were surprised that this tea almost put us to sleep after five infusions. I had a sixth before I called it quits! This tea performed beautifully in my Guangxi Nixing xishi pot (I have new ones up for sale on the site)!

If this tea had been stored somewhere milder, it wouldn't have this level of smoothness or such lovely flavors in only 16 months. Hong Kong is the legendary home of aged pu erh and also where dry storage of pu erh started off the pu erh boom in the early 2000s! This is a great example of a Dayi 7572 aged in what most tea aficionados consider to be the most desirable storage of all on today's pu erh market: Hong Kong dry storage. 

Up until the 2000s, almost all of the pu erh sold worldwide was first stored in very wet Hong Kong warehouses before several years of dry storage to air the humid notes out. This made the tea very smooth. Ripe pu erh was created specifically so Hong Kong dealers wouldn't have to use the traditional storage process anymore, but once the ripe pu erh hit Hong Kong shores, it went into the warehouses for traditional storage anyway before the tea went through several years of dry storage to clear out the odors. This all changed in the 2000s when people realized how the 88 Qing Bing had aged wonderfully in dry storage alone. That single batch of cakes changed pu erh history forever, and here we are today!

Traditional storage refers to warehousing tons of pu erh at high humidity levels in warehouses (often basement warehouses) by the water. Wet storage sometimes refers to inflation of humidity in the warehouse, sometimes by actually pouring water onto the tea! Dry storage (no matter where in the world) simply refers to storing the tea in a natural environment. Well, Hong Kong is subtropical, so our dry storage is obviously faster and moister than in Kunming or Taiwan, so our tea moves along quite a bit faster here! We do have cool and even cold and dry winter days, but some pu erh aficionados believe these wet and dry cycles are why Hong Kong dry storage pu erh changed the entire pu erh market forever with the 88 Qing Bing.

This is a great opportunity to purchase shu aged perfectly. There is no visible mold, the quality of the base material is excellent and there are no humid storage notes whatsoever to the cake! This is a shu I could drink every day, and this tea was released in 1975 specifically for the Hong Kong market. Hong Kong dry storage has really made this tea a pleasure to drink! Please do compare this cake to 2007 7572s stored other places and I think you'll see the difference that the legendary dry storage here makes! 

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 eight cakes. Due to the limited number of cakes, wholesale pricing is not available.

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