old school 7542 BingCha 2011

0.0 stars  0.0  0 reviews  Added 05.02.2015 by Eternal Spring, Tea status: [416] A 1239x
old school 7542 BingCha 2011
old school 7542 BingCha 2011 old school 7542 BingCha 2011 old school 7542 BingCha 2011
old school 7542 BingCha 2011

Category: Pu-erh

Country: China

Province: Yunnan

Producer: CNNP

Shop: PU-ERH.sk


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I tasted several 7542 original Dayi cakes from recent years going back to 1997. Only the oldest made quiet an impression on me. Although this one cost several hundreds Euro already. I also run into a few 'private order 7542 cakes too. The 2011 one, a dry stored in Jiangsu, with very strong typical characteristics and a good price had to end up in pu-erh.sk aged raw pu-erh teas offer.

Clean without any disturbing side effect, a strong bitterish, fruity 'menghai' style maintaining at least first 10-11 brews. Very long, tasty, nutty aftertaste.

Overall feeling:
I am being constantly amazed by this cake. It will be and already is a great Menghai style Pu.

Stored: in Yixing, first 4 years

Recipe 7542, maocha (material) from Meng Hai areas that are south part from Lancang Jiang (瀾滄江), from Xishuangbanna (西雙版那) Bada巴達、Bulang shan布朗山、Banzhang班章、Nannuo shan南糯山)

Foot notes:
Very promising cake made in the modern era as back in the old days of state factories. Old style (Yellow mark) of paper wrapping makes it a retro cake. It's current price it makes a very accessible well made everyday pu-erh tea.

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Quotes - Pu-erh

Astringency invariably accompanies bitterness. In some Puer the astringency is more pronounced, the bitterness slightly weaker. A benefit of astringency is that it can help promote salivation. If this is felt on the underside of the the tongue it is a further mark of good tea.“

Source Web: Zhi Zheng Tea Shop. How to Identify Good Puerh Tea[online]. Available on WWW: <http://www.zhizhengtea.com>. [q767] [s84]

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„In recent decades, demand has come full circle and it has become more common again for Hei Cha, including Pu-erh, to be sold as the raw product without the artificial accelerated fermentation process.“

Source Web: Pu-erh tea[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Pu-erh_tea>. [q485] [s62]


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