2014 White Wrapper “Generic 7572” Menghai Ripe Pu-erh Tea Cake

This is a lovely lightly aged ripe tea made from Menghai harvested and wet-piled tea leaves. It’s a blend of various leaf grades that simulates the famous Da Yi 7572 recipe! It was pressed into a 357 gram cake and aged in Kunming since 2014! Wrapped in a generic white wrapper withgenericnei fei** (nei fei is the little “ticket” pressed into the face of a tea cake). makes this a perfect tea for re-sellers. but of course if also suitable for tea drinkers as well! **please note that there are two versions of the nei fei that were used in this tea cake. so depending on which one you get the nei fei might be different than the one you see in the picture! The clean and dry Kunming aging since 2014 has given this tea a clear burgundy tea soup with a sweet floral and clean earthy aroma/taste. It can be infused 7 to 9 times gong fu style and then gradually fades into a purely sweet tea soup. Very enjoyable tea with a price tag that makes it very attractive to those on a budget who want a good quality ripe tea for every day enjoyment! 357 Grams per cake 2014 pressing (no date or markings. just white wrapper) Generic 7572 Generic 7572 Generic 7572 Generic 7572 This tea cake is composed entirely of Gong Ting (Tribute) grade ripe pu-erh tea (the smallest most potent leaf size). The tea was aged for 11 years in Guangdong dry storage condition and has developed a mature subtle taste and abundant cha qi. It’s got slight bitterness up front and then smooth minty sweetness with camphor aroma. The tea soup is super clear burgundy beauty. Langhe ÀɺÓ : Langhe is a factory of Menghai Ûº£ that was founded in 1995. Since then it has built a strong reputation. won awards. and has become one of Yunnan’s most renowned brands. Langhe ripe teas are the most sought after from this tea factory. Classic Langhe recipes include 9599. 9579. 9559. High Mountain Ripe. and Gong Ting Ripe. Langhe ripe teas are excellent for long-term aging because they employ traditional light fermentation “wo dui” technique. This light fermentation allows for gradual aging of the ripe teas and retain much of the character of a raw pu-erh tea.