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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