21 November 2010

2010 Dayi 7562

2010 Dayi 7562 Shu Brick - face detail
As mentioned in my post on the 7452 cake, the 7562 recipe offers heavy competition in the realm of Menghai shu pu. A little grittier and less refined than 7452, the 7562 brick's blend contains more heavy fermentation leaves. This yields a greater complexity than the aforementioned cake, but sometimes at the cost of brewing tenacity and usually making it less "easy" to drink.
2010 Dayi 7562 Shu Brick - box front
This year's 7562 is certainly more complex than 7452. It's earthy, chalky, woody, mineral, and aromatic. The earthiness and chalk/talk are bold and bolder still after the tea cools in your cup: a shu lover's shu pu.
2010 Dayi 7562 Shu Brick - back detail2010 Dayi 7562 Shu Brick - back
As the tea brews on, it lightens some, tasting of bark and then of wood, eventually tasting thinly of rocks--or, at least, tasting the way rocks smell. All in all, it gives the impression of wet stored sheng pu'er but without the mold smell/flavor and with more punch.

7562 lasted a few infusions less than 7452, perhaps 9 good infusions. Knowing of its limitations, I used a lot of leaf to get this many out of the tea. I think that, using less leaf, the tea would have a smoother feel, but taste less rich.

I brewed leaves from the back of the brick. As you can see, there's a fair amount of broken stem in the mix.
2010 Dayi 7562 Shu Brick - brewed leaf


treatment said...

This looks so yakie...

Jnv Diary said...

Really nice effort