When”7542″ is called the benchmark of puerh sheng cha in whole puerh tea world, “7572” is called the benchmark of puerh shou cha.
In the past, there were three kinds of puerh shou cha called the representative products including “7581” produced by KunMing tea factory, “销xiao法fa” tuo cha made by XiaGuan tea factory and this “7572”.
Series No. and product name “7572” means recipe was created in 1975 year points to first “75” in the Mark Number, the next “7” means 7th 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.
Over all, when every tea material ever on grade(“7″th is the main material but not the only one) or stored years are well coordinated into one tea, it lost some one obvious characters to like us to remember the taste easily. Just because of it’s balance on taste, flavor, smoothness, aftertaste, it is more suitable for daily drinking and put into storage for future drinking and don’t need to worry about the cost too much like on high-end tea.
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.