{"product_id":"2007-dayi-7572-cake-357g-puerh-shou-cha-ripe-tea-batch-704","title":"2007 DaYi \"7572\" Cake 357g Puerh Shou Cha Ripe Tea ( Batch 704)","description":"\u003cp\u003eThe 7572 recipe was first created by DaYi (Menghai Tea Factory) in 1975. Built around grade 7 leaf blended with other grades and fermented steadily, it gradually became the benchmark that everyday shou drinkers use to judge other ripe cakes. This is the 2007 batch 704.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2007 · Ripe (shou\/shu) puerh · 357g cake · mainly grade 7 leaf, blended with other grades · Menghai Tea Factory · batch 704\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e It is pressed into a 357g cake. In the dry leaf you can see mainly grade 7 leaf, visible buds and large, robust leaves.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e The infusion pours red.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e It opens mellow from the first steep. As the session goes on, it shows a floral and fruity character and a balanced profile. The flavor shifts a little from steep to steep.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e On the palate it is thick, smooth and silky.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e It ends smoothly, with a mellow sweetness left behind.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e improving your tea experience. Take your time with it — a good choice once you are no longer a beginner.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: fully boiling, 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eSteps:\n\u003col\u003e\n\u003cli\u003eAdd tea (about 5g per 100ml).\u003c\/li\u003e\n\u003cli\u003eRinse twice: cover the leaves with boiling water for about 5 seconds, then discard. Put the lid on and let the leaves rest for about 10 minutes to open up.\u003c\/li\u003e\n\u003cli\u003eSteep for 10–15 seconds for the first rounds, adding about 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003ePour into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe. Ripe puerh resteeps well for many rounds.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eTreat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you. Brewing the same tea well in any year, season, weather or place takes practice, and that skill is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKeep the cake ventilated, cool and dry, away from sunlight and strong odors (kitchen spices, smoke). For long-term aging, paper or clay containers breathe better than sealed plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNot every cake shows these, but they can occur, especially in teas with more years of storage.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spots may appear and can come from natural tea oils. They are not a flaw.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 30g","offer_id":67840561512536,"sku":"tgg1792565455434","price":7.81,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":67840561545304,"sku":"cpr1792565455435","price":32.76,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":67840561578072,"sku":"rpl1792565455436","price":225.55,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0654\/4909\/9352\/files\/2007-dayi-7572-cake-357g-puerh-shou-cha-ripe-tea-batch-704_1.jpg?v=1792565463","url":"https:\/\/www.harborandmoss.shop\/products\/2007-dayi-7572-cake-357g-puerh-shou-cha-ripe-tea-batch-704","provider":"My Store","version":"1.0","type":"link"}