2008 Dayi 7572 Pu-erh

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Creamy, Earth, Mineral, Musty, Nutty, Wood
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Justin
Average preparation
Boiling 0 min, 15 sec 5 g 3 oz / 100 ml

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2 Tasting Notes View all

  • “I am brewing this in a pretty new zisha clay gongfu style pot. It’s a little pear-shaped one, and after a lot of internal debating, I decided I’d use it for Shu Puer. This Puer is...” Read full tasting note
    80
    Lion 261 tasting notes
  • “Very good shu, prepared gongfu in a 6 oz. Yixing pot. Used 6g of leaf and rinsed once for about 10s with about a minute rest. Used short steeps at around 15s increasing the time slightly after...” Read full tasting note
    75
    jushag 80 tasting notes

From Menghai Tea Factory

A proven product with constant quality, nice and tasty, a very unique ‘Menghai’ flavor, it’s very hard to find a competitor against this cake. This cake has the best investment value seen in the past, a 2005 vintage cake could be seen its original price doubled easily, fetching a 100% return.

This is the tea we admired the most and take it as the benchmark to judge other ripen teas, unfortunately few teas come close! It is a bit too young to drink right now, however after a year or two you would be very pleased.

About Menghai Tea Factory View company

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2 Tasting Notes

80
261 tasting notes

I am brewing this in a pretty new zisha clay gongfu style pot. It’s a little pear-shaped one, and after a lot of internal debating, I decided I’d use it for Shu Puer. This Puer is pretty smooth, sweet, and creamy for a Shu Puer. It has a bit of the leathery aftertaste, but not too much. Of all types of tea, Shu Puer tastes the most consistent to me, so usually when I have it, it’s very subtle differences that make its character different from others of its type. Only a couple so far have had any significant stand-out qualities to me.

By the second infusion of this tea, I’m already getting an even smoother quality and none of the earthy aftertaste. It’s more mouth-coating and sweet this time, making me salivate more. Third and fourth infusions are similar, just not as sweet and a bit more dank and earthy. As for notes… musty, earthy, woody, and nutty all describe this tea. The usual shu Puer flavors. It’s a pretty clean one though overall, and mild.

Flavors: Creamy, Earth, Mineral, Musty, Nutty, Wood

Preparation
Boiling 0 min, 15 sec 5 g 3 OZ / 100 ML

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75
80 tasting notes

Very good shu, prepared gongfu in a 6 oz. Yixing pot. Used 6g of leaf and rinsed once for about 10s with about a minute rest. Used short steeps at around 15s increasing the time slightly after the second infusion.

These Dayi shu cakes are really good, and I don’t even see the need to let this one age for a year or two like the description says. It brews up clear and tastes clean and malty with some caramel and pipe tobacco notes.

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