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2011 HK Dry Storage Dayi 106 7542 / QingBing Raw Pu Erh (100g)

2011 HK Dry Storage Dayi 106 7542 / QingBing Raw Pu Erh (100g)

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November 25th, 2019

These 2011 Dayi 7542 cakes have been stored at my warehouse, eleven stories above ground level, since January 2016. This tea has aged remarkably well in that time: I can't believe how well it has aged! This is the recipe that started the pu erh boom of the 2000s, and it was this kind of Hong Kong dry storage that changed everything. Dayi 7542s are known as 'QingBing,' or 'raw cake,' in Hong Kong, since they have been the most common raw pu erh cake aged and sold here since the 1970s! To this day, there are old school dealers who age 7542 cakes as their sole raw pu erh offering.

The cake has darkened, and the liquor is now orange/red with lovely flavor. The bitterness is very tolerable now, and the tea has surprising aged notes: black tea, citrus and date on the finish. These are classic aged 7542 notes, and I'm surprised this tea has developed these notes so quickly. The tea is not at all astringent, unless pushed very hard, and even then, it is lightly astringent at most. The cake is also surprisingly easy to break up, and I snapped off a piece to brew with my bare hands and very little effort! This tea was stored at the side of my warehouse that gets more indirect sunlight, and therefore was stored a little warmer than the tea at the other end, which accelerated the aging some. 

This is a rare chance to try a dry storage 7542 stored the same way as the 88 QingBing, and with only a few years of solid Hong Kong storage. This would make for a great educational experience, and it would also be a good cake to continue to age, now that the tea has had the Hong Kong head start!

I only have three cakes of this tea for sale in total!

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