During three main shapes of pressed puerh tea, “砖zhuan” which means brick is one of them. The other two are “饼bing” cake and “沱tuo” bowl.
Series No. and product name “7562” means recipe was created in 1975 year points to first “75” in the Mark Number, the next “6” means 6th grades tea materials mainly used in this recipe. The grade of tea material includes 10 levels defined by the roughness from the most young and tiny bud of “Royal”(宫gong廷ting) to the most rough material consists of pure stem by “九jiu级ji”. The last “2” means Menghai tea factory which had been listed as No.2 during 4 big national tea factories in YunNan province from being nationalized by PRC till 21st century.
The main character of this brick is not the difference on tea material from other series, but the lighter fermentation. After completed fermented shou cha always will be mellower. In contrary, “7562” leaves these substances contained in tea leaves and that will have a little strong stimulation into mouth to make the taste feeling be more like mixed.
Shou cha which was manually processed by “渥wo堆dui” technology and which has certain relationship with tea leaves’ blending technology. This process accelerates the fermentation manually and let the tea reach a level which will cost sheng cha many years to achieve. During the process of “WoDui”, tea leaves are under high humidity and heat coming from inside of the piled tea leaves themselves, at the same time oxygen and microbe and enzyme work together on the substances contained in the tea. After turned over physically some times the process will end there, then tea leaves will be pressed into cake as product. But the evolution of tea itself doesn’t end and will continually going forward along with time. The taste will be mellower and bitterness and astringency will keep declining. So “the older the better” theory is not just suitable for sheng cha but also for shou cha, though it is more obvious and easier to understand on sheng cha.
Guangzhou city stored till now. Clean and dry.