2006 Menghai Dayi 7672 Ripe

Tea type
Pu'erh Tea
Ingredients
Not available
Flavors
Camphor, Cocoa
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by DigniTea
Average preparation
Boiling 0 min, 15 sec 6 g 3 oz / 100 ml

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2 Tasting Notes View all

  • “My first “real” shou. No wo dui following rinse, very very mellow and smooth. Definitely possesses a cha qu, which I was not expecting. Despite the mellow taste I found this tea had a bit of a...” Read full tasting note
  • “Dayi introduced this tea to offer an improved version of their classic 7572. The tea produces a clear red-brown broth with sweet mellow flavor and a nice creamy aftertaste. Cake is of medium...” Read full tasting note

From Menghai Tea Factory

2006 Menghai Dayi 7672 Ripe 357g
A classic recipe from 1976. It gives a unique sweet and creamy after-taste. More lightly fermented than the classic 7572 recipe.

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2 Tasting Notes

62 tasting notes

My first “real” shou. No wo dui following rinse, very very mellow and smooth. Definitely possesses a cha qu, which I was not expecting. Despite the mellow taste I found this tea had a bit of a buzz. No bitterness or astringency.

Flavors: Camphor, Cocoa

Preparation
6 g 3 OZ / 100 ML

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301 tasting notes

Dayi introduced this tea to offer an improved version of their classic 7572. The tea produces a clear red-brown broth with sweet mellow flavor and a nice creamy aftertaste. Cake is of medium compression and fairly easy to pick apart; dark brown leaf with a good amount of golden buds. The “staying power” is most impressive – the leaf keeps giving and giving. The leaf quality is so high that I could begin with flash steepings – add water to 5g of leaf and pour it right into the cup. I’ve done 2 rinses and five infusions and I’m only up to 5 sec. A cake worth owning.

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

Shorter life than expected; did not get as many flavorful resteeps as I had hoped for but the first six are definitely good. Maybe more time needed beginning with #7. I did 15s on #7 and then 25s on #8.

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