"7572" 2007 (shou)


"7572" 2007 (shou)

from 11.50

Clean & fresh - made from choice raw materials - with a comfortably ascending energetic profile.

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  • Vintage: 2007
  • Category: Shou
  • Format: Beengcha (tea cake)
  • Leaf Grade: 7
  • Growing Region: Lincang
  • Seed-grown, organic plants

Usually what is the most noticeable about this tea, or at least the most talked about, is its energy. The frequency is high and crystalline. This is due in part to the old arbor raw material used in its crafting. The roots of the mature plants are more able to source the deep nurturing chi of the subterranean landscape. Combined with the organic growing practices, clean air and water, and the adept hands of a master, we have the resultant masterpiece.

What's It Like?

This tea is still relatively young, and as such, has the slight edge that younger shous can have on the first couple of infusions. In this case, it is reminiscent of chicory or raw cacao. It then totally smooths into a graceful, well-structured, highly refined broth hitting on all points you want it to (and more). Dark and elegant - refined and smooth.

Wet leaf:

large meaty leaves with perfect uniform brown/black tone • aroma is elemental with floral and legume notes


very lively and bright liquor with gorgeous hues of cherry amber and copperripe, dense, and full-bodied



as stated earlier this tea's chi is most noticeable • if a “reset button” experience is what you need, give this cake a try • the energy is quickly ascending then branching in a fan-like radiation - a common energetic descriptor is “crystalline

House Commentary

When we first sampled this tea with its maker in 2009, we carried a Fang Qing 7572 from 2004 that retailed in the states for $220 US. I said that I didn’t know how I could sell a 2007 7572 for $300 to a clientele that thought “the older, the more valuable.” I was first told about the select raw materials and the precision gung fu crafting, but it was at the instant the broth touched my lips that I said, “They're going to love this.”

It now does have quite a following and is a good teaching aid for following the maturation and mellowing of a relatively young but highly refined shou pu-erh.