2002 CNNP (Zhong Cha) 7572 Green Label Tiepai Ripe

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Sweet, Wet Wood, Chocolate, Cream, Milk
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by DigniTea
Average preparation
Boiling 0 min, 15 sec 8 g 4 oz / 115 ml

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6 Tasting Notes View all

  • “This cake started out with a heavy wet storage taste. It started to dissipate somewhat by the second steep and was gone by the fifth steep. It had, as reported by others, a think almost syrupy...” Read full tasting note
    90
  • “Thought I’d throw this one in tonight as well. This tea is very, very sweet and smooth without a hint of wodui. The “chocolate” and “milk” descriptors are right on. Qi is right in line with what...” Read full tasting note
    72
  • “This tea is my all time favorite. Let’s see, first brewing parameters : ~6g of leaves in the W2T gaiwan which is 95ml! For timing, I usually go lighter on the first 2-3 brew b/c of it’s storage...” Read full tasting note
    100
  • “Time to revisit my tasting note on this one. I can now say that this has become one of my frequent drinkers when it comes to ripe puerh. Simple, sweet and creamy with chocolate undertones and a...” Read full tasting note

From White 2 Tea

2002 CNNP (Zhong Cha) 7572 Green Label Tiepai Ripe 357g
This cake is a 7572 style recipe which was wet stored (humid conditions) in Guangdong province. The ripe puer tea is sweet and has a creamy body similar to that of warm milk. The humid flavors dissipate after a couple of steeps and a nicely aged classic 7572 flavor is left for many steeps to come.

This puer tea is a tie pai [pasted brand], not an official Zhong Cha production.

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6 Tasting Notes

90
1758 tasting notes

This cake started out with a heavy wet storage taste. It started to dissipate somewhat by the second steep and was gone by the fifth steep. It had, as reported by others, a think almost syrupy consistency in the early steeps. I did not notice any fermentation flavor. Saying this had notes of chocolate is not far off the mark. I steeped this eight times and wish I didn’t have to watch my caffeine intake because in the eighth steep it was really getting good. It had lost all the unpleasant flavors of wet storage and morphed into something delicious. This is probably not a tea I would choose to stock up on but I am glad I bought it. To be honest if I didn’t have so much ripe puerh here I probably would stock up on this.

I steeped this eight times in a 180ml teapot with 13g leaf and boiling water. I gave it a 10 second rinse and a 10 minute rest. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, and 30 sec. I suspect I’d get around five more steeps out of this tea were I to continue with it.

Flavors: Sweet, Wet Wood

Preparation
Boiling 0 min, 15 sec 13 g 6 OZ / 180 ML
Cwyn

Just think what it will be once aired out of six months. Allan if you want to buy more, you can always send me that funky brick to free up space. :P

AllanK

Airing it out for six months would do it some good it did the 1998 White Tuo a lot of good.

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72
17 tasting notes

Thought I’d throw this one in tonight as well. This tea is very, very sweet and smooth without a hint of wodui. The “chocolate” and “milk” descriptors are right on. Qi is right in line with what shu usually does to me — sleepy/dizzy. I started out steeping this normally and then switched to ~1m, with much better results. I’ve noticed with what I’ve drunk so far that in general, that good shu benefits from being brewed very thick and strong. While it’s not the most complex or exciting thing in the world, I quite liked this tea. Boiling water/100ml gaiwan/5g leaf.

Flavors: Chocolate, Cream

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100
13 tasting notes

This tea is my all time favorite. Let’s see, first brewing parameters :
~6g of leaves in the W2T gaiwan which is 95ml! For timing, I usually go lighter
on the first 2-3 brew b/c of it’s storage taste and then go really heavy. This will
tend to yeild what espresso geeks call god shots by the 4th infusion and that for 3 more.
So something like this : Rinse, Rinse, Pause, 5s, 10s, 10s, 45s, 1m, 3m, 10m….

This morning, I was able to achive that godly taste, basically imagine milk texture, except
hot and with all this shou pu’erh godness!!! I am completly biased on that tea, sorry :D

This is also the first tea since I started drinking pu’erh that I’ve actually re-bought in
larger quantity! I have 2 cakes comming my way and I’m about halfway done with my
first one.

This is, to my taste, the pinacle of shou puerh :) BTW, anyone who despise wet stored tea
should stay away as it has quite a bit of humidity in the first steeping which I like because
it seem to help the flavors even better

AWESOME TEA basically!

Flavors: Chocolate, Milk

Preparation
Boiling 6 tsp 3 OZ / 95 ML

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301 tasting notes

Time to revisit my tasting note on this one. I can now say that this has become one of my frequent drinkers when it comes to ripe puerh. Simple, sweet and creamy with chocolate undertones and a bit of age. Rich dark red tea liquor which is clear and bright; some would say it is sometimes rather syrupy. Smooth and balanced (the more intense flavors are balanced by more subtle flavors) with a great mouthfeel. These are the attributes which have made it one of my daily drinkers. This is a very tolerant and forgiving tea even when overbrewing it and quite affordable at $49.50 for a 357g cake.

Preparation
Boiling 0 min, 15 sec 6 g 3 OZ / 100 ML
JC

I need to retry this one. I’m not sure if something I ate threw me off or what, but all I got the time I tried it were aged wood notes which are pleasant but I was hoping to find more thickness rather than woody bitterness and light body. What parameters would you recommend?

tea123

I know your question is for DigniTea, but I hope you don’t mind a note from me.
I had a similar experience and put it down to the chunk I used. The first chunk gave the creamy moreish flavours, but a second chunk tasted a bit flat and had none of that creaminess I liked in the first.

JC

Yeah. That’s basically what I felt with my first tasting session. It was flat, woody. To me it was that range of Shou Puerh that tastes more like Heicha (mostly stems) than Puerh.

And your comments are always welcomed. That’s why we post stuff here to exchange thoughts and experiences! :D

DigniTea

JC and tea123 — I’ve just read comments from both of you and I’ll need to revisit this one before I can answer your question with any specificity. I can tell you that the temp. was 195deg. and I typically begin with a 5 sec. steep and then increase time by 2 sec. for each of the following steepings. I imagine that is what I did here. I don’t think I had a bagged sample so I would have started with a fresh cake and picked off leaf but I’ll need to pull the cake itself to check for that. Let me take a look at the cake and I’ll pick off fresh leaves and try the tea again. Only then can I offer anything more specific about this session. By the way, I should note that I typically move quickly through 3-4 steepings and combine them in a stainless steel tumbler and then sip on it over a period of time unless I happen to be sharing a tea session with someone else.

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78
91 tasting notes

7g used.

Aroma of wet leaves, after two rinses, is creamy, sweet and rich.

5s – It has a milk chocolate, sweetcorn likeness. This tea is moreish, similar to some Lattes (the coffee) I’ve had in the past. This is consistent with the seller’s description: ‘has a creamy body similar to that of warm milk’.

10s – Although this has had 12 years to air off, it still has a faint ‘fishy’ taste.

15s – The consistency is thin. The flavour is lingering, and the burst of flavour does not come until after the swallow.

Flavors: Chocolate, Milk

Preparation
7 g 3 OZ / 100 ML
Jiāng Luo

Would you purchase this tea? I have had several people recommend it and the description sounds appealing so I might throw one in my next order rather than getting a sample and waiting another month after.

tea123

If you want something that is creamy, moreish, $49.50 (£34) and apparently Paul’s favourite ripe, then why not :)

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