“Hapily bumping the rating on this tea! This time ’round I went for 9g in 190ml using the same seasoned shi piao style zi ni pot. Single rinse had 10 second total contact time (the general rate of...” Read full tasting note
“A very ancient tasting ripe puerh with deep texture – applies both to the soup and the aromas. The first steeps brings out the foresty and earthy notes, and the later ones bringing the camphor and...” Read full tasting note
7572 is a classic recipe from Menghai tea factory, since it was first delveloped in 1975, the tea has earned the utmost respect of tea aficionados and collectors. The factory has used golden tips for the cake surface and fat leaves for the center, moderately fermented, with a reddish-gold color and an ever-smoothening taste. This tea is considered the standards for ripe Pu-erh.
PREPARATION: To prepare Pu-erh tea from cakes, carefully pry out the desired amount leaves and place in a teapot. Rinse by covering with boiling water and quickly pour off. Cover with boiling water again and let steep 5-30 seconds (depending on how light or dark you want the tea) and serve. Pu-erh tea can be steeped 10-20 times.
Tea factory: Menghai Tea Factory
Pu-erh Type: Cooked / Shu
Harvest area: Menghai
Company description not available.