2019大益7572熟普洱茶1901批次
A recipe does not change. But time does the work that recipe alone cannot. The 1901 batch is the same 7572 formulation — the same 1975-origin blend of golden-tip facing leaves over a grade-7 heart, fermented under the same Menghai protocols — yet what reaches the cup is a different tea entirely. The difference is not in the formula. It is in what happened between the pressing and the pour. This is a tea that entered the warehouse in October 2019 and has been resting ever since, not in the humid south where most puerh ages quickly, but in the dry, temperate climate of Xi'an — a city in China's northern interior where summers are warm and winters are cold, and the air, crucially, stays dry year-round.
Storage shapes puerh as much as fermentation does, and location decides the direction. Most aged puerh on the market carries the imprint of Guangdong or Hong Kong storage: high ambient humidity accelerates enzymatic activity and softens tannins, but it also leaves a signature — a damp, cellar-like note that Chinese tea culture calls cang wei (仓味), or warehouse taste. Xi'an dry storage takes the opposite path. The natural aridity slows the transformation, stretching it across years rather than seasons, and the result is aging without compromise: the tea deepens and rounds out, but it picks up nothing along the way. No mustiness, no earthy murk, no need to air out the leaves before brewing. What you taste is the tea itself — and nothing else.
That clarity is the through-line of every steep. The dry storage preserves the 7572's structural integrity so completely that the first two infusions run clean and transparent, with a pale amber clarity that surprises drinkers accustomed to the darker opening pours of humid-aged puerh. By the third steep the body arrives — not the upfront caramel sweetness of a younger 7572, but a deeper register: aged wood, a faint trace of dried dates, and a texture that coats the mouth without weight. The bitterness that 7572 carries in its first few years has largely resolved, replaced by a smooth, persistent sweetness that lingers at the back of the throat. Late infusions pull out a clean mineral backbone — a trait specific to dry-stored teas, where nothing masks the underlying leaf character. The wet leaf, dark chestnut and supple, holds together through ten or more rounds without breaking down into mud. This is puerh aging done slowly, done cleanly, done the way northern China has always done it — and it tastes like nothing you will find in a humid warehouse.
Product Details:
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Year
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Batch
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Type
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Name
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2019
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1901
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Ripe Puerh (熟茶)
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7572
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Specifications: 357g cake, 30g sample
Producer: Menghai Tea Factory (勐海茶厂)
Storage: Stored in our Xi'an dry storage since dispatch from the factory, under natural storage conditions.
Explore the full range: Return to the Dayi Puerh collection to see all Dayi teas from our Xi'an dry storage.
