2005 Dayi 7542-502

The 7542 recipe is often regarded as Menghai Tea Factory’s benchmark raw puer formula and has long served as a point of reference for evaluating sheng puer. The 2005 502 batch is considered one of the stronger productions from that year and has become a well-regarded example of semi-aged 7542. 

Natural dry storage in Taiwan has been excellent, with just the right amount of humidity to encourage steady aging without introducing any unpleasant storage notes. With just over two decades of age, the tea still has plenty of room for further development, something that reveals itself during the session.

When pushed to the extreme, this tea still has all the bitterness and astringency one could ask for. Brewed at medium strength, however—which is how I personally prefer it—it is beginning to show a different side, with increasing elegance, refinement, and a wonderful balance between bitter and sweet.

The huigan is especially pronounced and, to me, one of the hallmarks of the 7542 recipe. Early in the session, the bitterness carries a primarily resinous character, but as the tea progresses the sweetness gradually moves to the forefront.

The energy is powerful, though in a pleasant and comfortable way.

A tea well suited for those interested in experiencing a more developed expression of the 7542 recipe.