2024 DaYi "7572" Cake 1st Batch 357g Puerh Shou / Shu Cha Ripe Tea
2024 DaYi "7572" Cake 1st Batch 357g Puerh Shou / Shu Cha Ripe Tea
2024 DaYi "7572" Cake 1st Batch 357g Puerh Shou / Shu Cha Ripe Tea
2024 DaYi "7572" Cake 1st Batch 357g Puerh Shou / Shu Cha Ripe Tea
2024 DaYi "7572" Cake 1st Batch 357g Puerh Shou / Shu Cha Ripe Tea

2024 DaYi "7572" Cake 1st Batch 357g Puerh Shou / Shu Cha Ripe Tea

Regular price$2.99
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  • First order 10% Off, Code: TMK2025

[Product Name]: 7572

[Batch]: 2401
[Type]: Ripe Puerh
[Form]: Cake Tea
[Specification]: 357g/cake

[Product Introduction]:
7572 is a major puerh ripe tea produced by Menghai Tea Factory since the mid-1970s. It has become the most representative puerh ripe tea in both Menghai Tea Factory and the puerh tea industry, recognized in the market as the "benchmark product for evaluating the quality of ripe puerh tea." It is made with fine golden buds on the surface and young tea leaves for the inner tea, moderately fermented, with high overall quality, full of the Menghai flavor, and highly esteemed by the public.

[Product Characteristics]:
The tea cake is full and well-rounded, with moderate tightness, even surface with exposed golden buds; the tea soup is reddish-brown; the caramel aroma is rich and lasting; the taste is thick and full, sweet and smooth, with a pronounced caramel aroma at the bottom of the cup; the tea leaves are reddish-brown, lustrous, and relatively uniform.

Utensils: 160ml Dayi Gaiwan; Tea Amount: 10g; /Rinse the tea once before drinking/

1st Infusion: The tea soup is bright red; the caramel aroma is rich; the tea soup is sweet, smooth, and mellow; the bottom of the cup has a pronounced caramel aroma.
2nd-4th Infusion: The tea soup is reddish-brown; the caramel aroma is strong; the taste is thick and full, sweet and smooth, full of the Menghai flavor; the bottom of the cup has a rich caramel aroma.
5th-7th Infusion: The tea soup is bright red and dense; the caramel aroma is pure and delightful; the tea soup is thick, the taste is full and balanced, sweet and smooth, comfortable; the bottom of the cup has a lasting sweet aroma.
8th-10th Infusion: The tea soup is bright red; the sweet aroma lasts; the taste is sweet, smooth, and mellow, with a lingering aftertaste.

 

The 2024 Edition of Dayi "7572" Has Been Gloriously Launched!

Carrying the aura of "20th Anniversary Special Edition of Menghai Tea Factory's Transformation," this 2401 batch of "7572" holds significant meaning, enhancing both its drinking and collectible value. It promises to offer tea enthusiasts a feast for the senses and the soul.

A Long History, Stable Heritage

Menghai Tea Factory, established in 1940, has a history of 84 years and is now at the pivotal moment of its 20th anniversary of transformation. Over the years, Menghai Tea Factory has played a crucial leading role in advancing the puerh tea industry. In 1973, the successful application of artificial fermentation technology for puerh tea at Menghai Tea Factory marked a major turning point in the history of puerh tea.

The "7572" was the first artificially post-fermented product born from repeated fermentation and blending trials, thus ushering in the "ripe puerh tea era." Since its production began in the mid-1970s, "7572" has remained active in the market for decades. In 2004, after a successful transformation, Menghai Tea Factory, through the hard work and dedication of Dayi people, expanded to a larger and broader global market. Today, it is the puerh ripe tea with the largest production volume and the longest production history at Menghai Tea Factory, holding an irreplaceable place in the hearts of tea enthusiasts!

Mature Craftsmanship, Outstanding Quality

The "Dayi Tea Making Technique," listed as a UNESCO Intangible Cultural Heritage, centers on blending and fermentation. The "7572" is the representative product of Menghai Tea Factory's fermentation process.

The success or failure of fermentation technology directly affects the quality of ripe tea. In Menghai County, Xishuangbanna Prefecture, Yunnan, with its warm winters, cool summers, and moderate humidity, temperature, and light conditions, a favorable ecological environment is created for the survival and reproduction of various beneficial microorganisms, forming the large environment for puerh tea fermentation.

Over years of production practice, Menghai Tea Factory has produced a large number of experienced fermentation masters and introduced experts in bioengineering, microbiology, and food science. These technical experts have collectively elevated Dayi Tea's fermentation technique to a new level.

Unique Flavor, Hard to Replicate

The "7572" presents consumers with the pure beauty of ripe tea through its characteristic reddish color, caramel aroma, and rich taste. It boasts high overall quality, with a harmonious integration of thickness and smoothness in the tea soup, elevated and pure aroma, achieving a balanced and neutral state.

For a long time, such pure flavor could only be found in Menghai Tea Factory. The factory's fermentation pools, after over 50 years of fermentation, have accumulated advantageous microbial communities, forming a unique microenvironment suitable for fermentation. Together with the distinctive "Yiyuan Well Water," known for its high mineral content and slightly acidic nature, this creates an almost perfect micro-ecological environment for Dayi Tea fermentation, laying the foundation for the "Dayi flavor."

Industry Benchmark, Timeless Classic

Dayi "7572" is hailed as the "benchmark product for evaluating the quality of ripe puerh tea," and is considered the puerh ripe tea with the largest fan base in history. Understanding it means you've entered the world of ripe tea.

In the hearts of Dayi people, the "7572" is not just a representative of ripe tea but a crystallization of the dedication and wisdom of generations of tea makers. It teaches us that no matter how times change, the spirit of adhering to tradition and pursuing breakthroughs will never go out of style. In the years to come, we believe that "7572" will continue to carry this spirit of craftsmanship, passing it on, and allowing more people to experience the unique charm and value of ripe puerh tea.

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Processing Time: 1-3 days

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Tenmoku Tea Cups & Bowls

A Timeless Craft

1000 Year Old Unrepeatable Art

Over 72 Hours of Meticulous Handcrafting

Each piece of Tenmoku teaware is crafted with care over a period of more than 72 hours. Our skilled artisans dedicate years to mastering their craft, ensuring each item is not only functional but also a work of art. The detailed, hands-on process makes every piece truly one-of-a-kind and reflects the high standards of craftsmanship we value deeply.

Own a True Masterpiece of the Teaware World

Tenmoku teaware stands out for its distinctive shape and specialized glaze. The jian zhan tenmoku tea cups feature a wide-brimmed bowl design that allows tea to steep and cool naturally. Fired at extremely high temperatures, the glaze—rich in iron—creates a deep black finish with unique, mesmerizing patterns that are exclusive to jian zhan tenmoku pottery. It is an ideal choice for your home decoration art.

A Sophisticated Gift with Elegant Packaging

These finely crafted Tenmoku tea pieces make thoughtful and stylish gifts for any occasion. Whether shop for yourself or a loved one, they’re perfect for weddings, birthdays, holidays, office gatherings, housewarmings, or family celebrations. Each item is beautifully packaged in an elegant presentation box, ready for gifting. 

Enhances Flavor and Retains Heat

Jian zhan tenmoku tea cups are praised for making any beverage—tea, coffee, or even water—taste smoother and richer. Their special composition, including high iron and sand content along with a thick glaze and cup body, helps retain heat longer and subtly adjusts the tea's alkalinity. This not only preserves the flavor but also brings out the full aroma and depth of the tea.

  1. Clay Selection:
    The clay and glaze used in Jian Zhan ceramics require a high iron content. While other kilns during the Song Dynasty attempted to replicate Jian Zhan, they often failed because the mineral composition in their local materials couldn't meet the necessary standards for producing authentic Jian Zhan.
  2. Crushing:
    The prepared clay and glaze are then placed into a machine for pulverization.
  3. Washing and Sieving:
    The clay or glaze should have a moderate thickness. After sieving, the clay is placed in a slurry tank, while the glaze is transferred to a glaze pool.
  4. Chen Fu (Ceramic Terminology):
    Chen Fu refers to storing the clay in a room away from sunlight and air, maintaining a consistent temperature and humidity, allowing it to rest for a period.
  5. Kneading the Clay:
    This step further removes air and impurities from the clay, making it denser and more uniform in moisture content. It also ensures the clay remains workable and prevents it from drying out or cracking during later stages of production.
  6. Shaping:
    Shaping is typically divided into hand shaping and machine shaping.
  7. Modification:
    Traditional Jian Zhan shapes usually feature a shallow circular foot. Both the base and the “inner ring” of the foot are refined using a knife.
  8. Kiln Firing of Unglazed Jian Zhan:
    This step helps increase the mechanical strength of the clay while also allowing any cracked or fragile pieces to be removed in advance.
  9. Glaze Blending:
    The traditional glaze formula combines natural iron ore glaze with plant ash. These simple ingredients create an exquisite glaze, yet the craft of Jian Zhan lies in using the most basic materials to form the intricate crystal patterns that make it unique.
  10. Glazing:
    A distinctive feature of Jian Zhan is its half-glaze technique. Craftsmen carefully design a glaze line to control the glaze's coverage. The glazing process requires great skill—if the glaze is too thin, it won't allow crystals to form properly; if it's too thick, it could cause the glaze to stick to the bottom.
  11. Kiln Placement:
    To prevent sticking, a layer of alumina powder is often placed at the bottom of the kiln.
  12. Kiln Firing:
    The firing process is crucial for creating Jian Zhan. Precise control of time, temperature, and reduction frequency is essential to achieve the desired glaze color. The master must be vigilant, adjusting the reduction process and avoiding long periods of absence during firing.
  13. Post-Kiln Finishing:
    After firing, defects often occur due to various factors in the production process. These imperfections must be addressed on-site. Only pieces that pass quality inspection are deemed suitable for sale.


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