- Menghai 7572 Shu Cha Background
- Puerh Tea Preparation
Menghai 7572 ripe Puerh tea is the most classic ripe Puerh tea produced by the Menghai Tea Factory in Yunnan Province, China. It is regarded as the industry standard for ripe Puerh tea, the standard used to judge the quality of all other ripe Puerh tea.
Each 250 gram (8.82 oz.) brick is wrapped in bamboo leaves marked with the 7572 identification.
Our Vintage Menghai 7572 was produced in the spring of 2001. Having aged for 13 years it has developed a mellow, mildly fruity taste and aroma that is somewhat reminiscent of sundried Chinese dates. It has a wonderfully long, sweet finish and a smooth, silky mouthfeel with absolutely no trace of astringency. If you are new to Puerh tea or if you have not liked it in the past, I highly recommend that you try this tea. It will certainly win you over!
Ingredients: Vintage Shu Puerh Tea
Origin: Yunnan Province, China
The Menghai Tea Factory is one of the oldest, most well-respected tea factories in China. Founded in 1940 under the name "Fo Hai" Tea Factory, it was forced to close its doors in 1942 with the onset of the Pacific War. It reopened in 1952 and changed its name to Menghai Tea Factory in 1953. The actual recipe for Menghai 7572 was first developed in 1975 and thereafter it quickly earned the respect and popularity of tea aficionados and collectors. In production golden tips are spread on the surface of the mold followed by seven primary grades of Maocha. A moderate degree of fermentation facilitates the changes that occur during the aging process. After about five years the taste begins to mellow and the long, sweet, silky smooth finish becomes apparent.
Water Temperature: Boiling
Water Quality: Best with Spring Water
Amount of Leaf (per 6 fl oz water): 5 to 8 grams
Steep Time: 5 to 30 seconds
Number of Infusions: up to 20
There are several schools of thought on how to best prepare Puerh tea. Fortunately, Puerh is very versatile and forgiving. Infused light it is perfect for regular drinking, but it can also be made very strong for small sips after greasy meals. Always blanch the leaves well before infusion with boiling water. Use a genuine Yixing pot for best results.
In contrast to preparing other kinds of tea Puerh does not require a long infusion time. Rather, all Puerh tea is traditionally prepared in the gongfu style using an Yixing teapot or a gaiwan with a high leaf to water ratio and many short infusions. We recommend using between 5 and 8g per serving. The first infusion rinses and "wakes up" the tea and is then discarded. Subsequent infusions are brewed in sort of a "touch and go" style. As soon as the water is poured, the lid is replaced and the tea liquor is immediately poured into a cha hai, or serving pitcher. We recommended accumulating the 1st and 2nd infusions in the pitcher in order to even out the flavor and taste. For each subsequent brewing, no more than 5 to 30 seconds is recommended. By brewing in this fashion you will get as many as 20 infusions.
To break off pieces from the Puerh Tea brick, use a letter opener or similar shaped knife. Insert the knife or letter opener into the brick and gently loosen and lift off a piece. The aim of breaking the brick in this way is to keep as many leaves intact as possible.