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“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
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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Menghai Tea FactoryMy 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
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.
