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2011 HK Traditional Storage CNNP 7571 Ripe Pu Erh (15g)

2011 HK Traditional Storage CNNP 7571 Ripe Pu Erh (15g)

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Description

This cake is from the same warehouse as the 2001 7542 and raw/ripe mix I also offer, as well as the Xiaguan FT ripe tuo. As I get to know this dealer better, she offers me a greater variety of teas. Her family's style of storage is the wettest of the traditional storage teas I offer, but I love the end results of her traditional storage process! This tea is excellent value and is ready to drink, but will further improve with dry storage. 

The code on this cake, 7571, indicates this tea was produced at the Kunming Tea Factory, the most famous of the state pu erh factories to this day. Older Kunming Factory tea is sold at a premium because of its desirability. This is a new production, of course, and made to modern quality standards. What hasn't changed, however, is the traditional storage process that all pu erh once went through before it made its way to the rest of the world from Hong Kong!

There is light surface mold to the cake and a little storage aroma, but nothing major. The tips on the surface of the cake have also browned nicely from the storage process. The cake has loosened up from the humidity and my initial sample was just snapped off the edge because of the heavy storage. Camphor is detectable from the dry leaves (and this carries over into the cup).

Traditional storage means this cake is smoother than the 2007 Guangdong dry storage cake I also have up. It doesn't have the sweetness or complexity of the 2007 Dayi 7572 because of the humid storage, but this cake has been aged in an entirely different way and this tea is easier on the guts because of it. The tea is lightly sweet and pleasant like the 7572, but instead of cocoa and raisin, there is light camphor here and a light storage note.

This is an excellent everyday drinker for the price and also a good tea to buy for aging as it will continue to age, given appropriate conditions.

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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