We don't know when or if this item will be available.
“This is not my first tea of the day. I have been starting off my mornings with a Yongming 2004 Sheng that was graciously sent with my last order from Verdant. The Yongming has finally weakened so...” Read full tasting note
Classic recipe from Menghai, but the first production of 2007 701. The highest grade material is always used for the first batch productions and is highly sought after by collectors. Don’t be confused this cake does not represent raw Pu’erh tea produced in 2007, rather it is a blend of premium Menghai area raw material from 2006. 7532 recipe is one of the highest grade recipes used to compose raw tea cakes. The flavor is strong and pungent but that will mellow with age and develop more complex and subtle flavors. Whether drinking young or old this Pu’erh will surely delight. This a classic and a must-have for any Pu’erh collection.
Company description not available.
2006 Menghai Dayi 7532 Snow Mark Raw
Menghai Tea Factory (Finepuer)2007 Menghai Dayi 0712 Raw
Menghai Tea Factory2012 Menghai Dayi "7532"
Menghai Tea Factory2007 Menghai Dayi "Silver DaYi" Raw
Menghai Tea Factory2007 Menghai Dayi "Early Spring" Raw
Menghai Tea Factory(yunnan sourcing usa)2007 Menghai *0752* Dayi Raw Pu-erh Cake
Menghai Tea Factory (Tuocha Tea)This is not my first tea of the day. I have been starting off my mornings with a Yongming 2004 Sheng that was graciously sent with my last order from Verdant. The Yongming has finally weakened so it is time to fill the Yixing with this 2007 7532. The only word that I can conjure up would be invigorating. Along with the energy that this tea is warming me with that Sheng glow. I can only drink so much. This is how I can enjoy it for a few days in between my other tastings. PS, The Yongming is not on the Verdant site. It was sent “just for fun”. And fun I am having. Tea does rule. This Menghai is much better than the last time I had it. I guess it’s the usual combination of the teas subtle aging and my improving brewing skills. I upped the score….
I am a big one to reuse my leaf a second day – what/how do you prepare your leaf for multiple days?
Sometimes I let it sit overnight in a Gaiwan or the Yixing and let it stew. Some Oolongs get a beautiful golden color with awesome flavor. I will do this after the 3rd or 4th steep….
A couple things I should mention: Sheng seems to me to last forever. Do not stew green teas. I also sometimes just leave the leaves in the pot and resume brewing the next day….
I drain my pot and leave the leaf overnight. Most shengs take this very well. Do you go more than 2 days? I have never had leaf mold but always want to be cautious.