MENU CART {{currentCart.getItemCount()}}
2018 Jay's HK Storage Dayi 7572 (Batch 1801) Ripe Pu Erh Cake (100g)

2018 Jay's HK Storage Dayi 7572 (Batch 1801) Ripe Pu Erh Cake (100g)

FREE EC-Ship / ePacket / surface shipping for orders over HK$2888 to select countries on order

{{ productService.variationPriceMemberTag(variationSelected) }}
{{shoplineProductReview.avg_score}} {{'product.product_review.stars' | translate}} | {{}} {{'' | translate}}
{{amazonProductReview.avg_rating}} {{'product.product_review.stars' | translate}} | {{amazonProductReview.total_comment_count}} {{'' | translate}}
{{ title.name_translations | translateModel }} : {{variationName[$index] | translateModel}}
The maximum quantity per submit is 99999
This quantity is invalid, please enter a valid quantity.
Sold Out

Not enough stock.
Your item was not added to your cart.

Not enough stock.
Please adjust your quantity.

Limit {{ product.max_order_quantity }} per order.

Only {{ quantityOfStock }} item(s) left.

Please message the shop owner for order details.


Update: January 10th, 2022

This is currently my daily drinker at work. In a large mug, I get lovely oak, chocolate and even light cream notes (12g/500ml). While I need to leaf hard with this material, the flavor of this tea, how smooth the liquor is and how this tea make me feel make this an amazing daily drinker.

July 18th, 2021

These cakes were purchased directly from Dayi in November 2018, and have been aged in my very own warehouse ever since (for two years and eight months at the time of writing). I tried this tea for the first time today, and I'm surprised at how different this tea is from other 7572s I've tried, including modern Dayi 7572s.

When I first opened up the tong, I was surprised by the active fermentation note emanating from the tea. This aroma is from high biological activity in my storage versus dui wei (pile fermentation taste), and there is no fermentation funk from the initial fermentation in the cup whatsoever. All of my ripe pu erh seems to be very active this summer, and in a different manner from previous years. I believe this ist due to slightly lower than average humidity this year. We usually get a lot of rain in July, but 2021 has been a surprisingly dry year for Hong Kong. That said, it's still very humid here, of course, and we're currently expecting nine continuous days of rain. It will be interesting to see if the higher humidity changes the scent of my ripes over the next few weeks.

One surprise is a clear Cuban cigar tobacco aroma from the cake itself, which I also detected in the 2017 Golden Needle White Lotus. This makes me wonder if some of the material from the 2017 GNWL was incorporated into this cake. I also detect sweet chewing tobacco flavor in the liquor during the session, which I also find in the GNWL, so shared material is a strong possibility.

This cake is quite tightly compressed for a modern 7572, which was unexpected. I had to use a pick to pry some tea off. Of course, due to the high moisture content of teas in the warehouse, there was no dust generated and I was able to pry off layers with relative ease.

After the rinse, the leaves smell sweet and active. There is also the aroma of high fermentation shou, which I think is purely due to how active my ripes are at this time: none of this 'active' smell carries over into the cup. This 7572 will already be very different from the same cake from other sources, and I highly recommend comparing tea from my storage to storage in other environments for your own education.

In the cup:

The liquor is sweet and smooth, and the sweetness fills my mouth. This sweetness is mild and not at all cloying, but definitely very pleasant. I don't remember experiencing this kind of sweetness from other 7572s, so this immediately stands out. While the flavor is mild (these cakes were stored in the original Dayi tong box, and I expect the aromatic and flavor intensity to increase substantially when the cake is bagged), there is surprising complexity in the cup, which was unexpected. I get mild oak and cherry up front, and date and chewing tobacco in the aftertaste in the first infusion. Chocolate then arises after the date and sweet chewing tobacco. This is really impressive complexity, and definitely unexpected. I've never had a shou quite like this!

This tea is also wonderfully calming, as many Dayi shous are (but not all). The last sip of the first infusion is almost dissociative. Once the effects of the polyphenols responsible for this effect wear off, however, there is quite a bit of caffeine here, and I notice I am quite buzzed!

In the second infusion, I pay more attention to the mouthfeel. This tea is silky smooth on the palate. Even pushed hard, there is no bitterness here, and the liquor is very smooth and easy to drink. Dayi 7572 is a benchmark shou recipe for a reason, and while this recipe and tea processing have evolved over the years, this is excellent tea and very interesting to drink.

Related Products