"7572" CHA BING
MENGHAI TE FACTORY
SHU (RIPE) PU'ER
★ PESTICIDE-FREE
Menghai, Yunnan, China
2009 Menghai 7572 is a classic Shu Pu’Er produced by Menghai Tea Factory according to one of the most recognized recipes in the history of ripe Pu’Er. First developed in the 1970s, the 7572 recipe became a benchmark for the category, known for its balanced fermentation, rich body, smooth texture, and excellent potential for maturation. After more than fifteen years of aging, this 2009 production offers a mature expression of the traditional Menghai style, combining depth, warmth, and the distinctive character that made 7572 a reference point for generations of Pu’Er drinkers. MORE
357 g brick
AROMA
Wood, tobacco
TASTE
Woody, nutty
HARVEST: Spring, 2009
SHU (RIPE) PU'ER
★ PESTICIDE-FREE
Menghai, Yunnan, China
2009 Menghai 7572 is a classic Shu Pu’Er produced by Menghai Tea Factory according to one of the most recognized recipes in the history of ripe Pu’Er. First developed in the 1970s, the 7572 recipe became a benchmark for the category, known for its balanced fermentation, rich body, smooth texture, and excellent potential for maturation. After more than fifteen years of aging, this 2009 production offers a mature expression of the traditional Menghai style, combining depth, warmth, and the distinctive character that made 7572 a reference point for generations of Pu’Er drinkers. MORE
357 g brick
AROMA
Wood, tobacco
TASTE
Woody, nutty
HARVEST: Spring, 2009
SHU PU'ER is a post-fermented tea produced through a controlled microbial fermentation process that transforms sun-dried tea leaves into a rich, smooth, and deeply complex beverage. As a result of this unique production method, Shu Pu'Er develops a distinctive composition of polyphenols, amino acids, minerals, beneficial microbial metabolites, and other bioactive compounds that contribute to both its characteristic flavor and traditionally valued properties.
The fermentation process significantly alters the chemical composition of the tea, creating a mellow infusion with reduced bitterness and astringency, a smooth texture, and earthy, woody, and sweet aromatic notes. It is believed that regular consumption of Shu Pu'Er may support digestive health, contribute to healthy cholesterol metabolism, promote the balance of beneficial intestinal microflora, and assist the body's natural antioxidant defenses. Traditionally, Shu Pu'Er has also been appreciated for its warming and grounding nature, its ability to aid digestion after meals, reduce feelings of heaviness and fatigue, and create a calm, stable, and balanced state of physical and mental well-being.
The fermentation process significantly alters the chemical composition of the tea, creating a mellow infusion with reduced bitterness and astringency, a smooth texture, and earthy, woody, and sweet aromatic notes. It is believed that regular consumption of Shu Pu'Er may support digestive health, contribute to healthy cholesterol metabolism, promote the balance of beneficial intestinal microflora, and assist the body's natural antioxidant defenses. Traditionally, Shu Pu'Er has also been appreciated for its warming and grounding nature, its ability to aid digestion after meals, reduce feelings of heaviness and fatigue, and create a calm, stable, and balanced state of physical and mental well-being.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
PESTICIDE-FREE GARDENING
Learn more about Pesticide-Free Gardening
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA) ★
Temperature: 100 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 100 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
Learn more ABOUT TEA STORAGE
ABOUT
7572 is one of the most recognized Shu Pu’Er recipes created by Menghai Tea Factory in Yunnan and has long been considered a benchmark for the category. The recipe was developed during the 1970s, when the factory was among the pioneers of the modern Wo Dui accelerated fermentation method that made it possible to reproduce some of the mature characteristics of naturally aged Pu’Er within a much shorter period. Over the following decades, 7572 became one of Menghai’s signature productions and an important reference for understanding the classic factory style of ripe Pu’Er.
The four-digit name follows the traditional numbering system used for many well-known Pu’Er recipes. “75” refers to 1975, the year associated with the formulation of the recipe; “7” indicates the principal leaf grade used in the blend; and “2” is the historical factory code for Menghai Tea Factory. The recipe is not simply one uniform grade of leaf but a carefully constructed blend, traditionally combining different grades and sizes to achieve the desired balance of body, sweetness, aroma, and structure.
This particular tea was produced in 2009 and has now undergone more than fifteen years of natural maturation. Time is especially important for traditionally fermented Shu Pu’Er: with proper storage, the initial fermentation character gradually recedes while the liquor becomes smoother, deeper, and more integrated. The result is a mature expression of the classic 7572 profile, combining the distinctive Menghai fermentation character with the softness, depth, and complexity developed through long-term aging.
TERROIR
Menghai County lies in Xishuangbanna, southern Yunnan, close to the borders with Myanmar and Laos, and belongs to one of the most historically important tea-producing regions in the Pu’Er world. The landscape is defined by mountains, deep valleys, dense subtropical forests, abundant rainfall, and a warm, humid monsoon climate. Tea is cultivated across a wide range of elevations, while the surrounding mountains, including famous areas such as Bulang, Nannuo, and Pasha, have supported tea cultivation and local tea cultures for centuries. The combination of warm temperatures, seasonal rainfall, mountain soils, and rich biodiversity provides the raw material traditionally associated with the deep structure and strength of Menghai-style Pu’Er.
Menghai Tea Factory, established in 1940 under its earlier name - Fohai Tea Factory, became one of Yunnan’s most influential state-era factories and played a major role in standardizing Pu’Er production during the twentieth century. In the 1970s, Menghai was among the factories that developed and refined the modern Wo Dui process, in which moistened sun-dried Mao Cha is gathered into piles and carefully managed under warm, humid conditions to encourage controlled microbial fermentation.
Production begins with Yunnan large-leaf tea material processed into Shai Qing Mao Cha. Fresh leaves are withered, heated in a wok or drum to control enzymatic oxidation, rolled, and traditionally sun-dried. For Shu Pu’Er, the finished Mao Cha then undergoes Wo Dui fermentation: the leaves are moistened and piled, while temperature, humidity, aeration, and microbial activity are carefully managed through periodic turning of the pile. Once the desired degree of fermentation has been reached, the tea is separated, graded, blended according to the factory recipe, steamed, pressed, dried, and prepared for subsequent maturation.
Menghai’s warm and humid environment is particularly important to the character of its Shu Pu’Er. Fermentation is not determined by raw material alone: local climate, water, microorganisms, factory conditions, and decades of accumulated production experience all contribute to what tea drinkers recognize as the classic “Menghai taste”. In a tea such as the 7572, this combination of regional material, established factory technique, controlled fermentation, blending, and subsequent aging creates the deep, rounded, warm, and distinctive profile that has made Menghai Tea Factory one of the defining names in the history of Shu Pu’Er.
ORGANOLEPTICS
The dry leaf is dark brown to almost black, with tightly compressed leaves of different sizes and occasional reddish-brown and golden highlights reflecting the traditional blended structure of the 7572 recipe. The aroma is mature, clean, and deep, with notes of old wood, walnut, dark cocoa, dried dates, and a subtle earthy sweetness. In a preheated teapot, the profile becomes warmer and richer, revealing dark chocolate, roasted nuts, aged wood, and a characteristic mature Shu Pu’Er aroma. After a brief rinse, the leaves fully awaken, bringing greater sweetness and depth, with notes of dates, cocoa, warm wood, and a light mineral-earthy character.
The liquor is deep reddish-brown, clear, and increasingly dense through the first infusions. Its aroma in the empty cup is warm and persistent, with dark honey, dried fruit, wood, and subtle caramelized notes. The taste is smooth, deep, and well integrated, with a full body and rounded texture. The initial woody and nutty character gradually develops into layers of dark cocoa, dried dates, gentle earthiness, and natural sweetness, while more than fifteen years of maturation have softened the fermentation character and brought greater harmony to the profile.
Across multiple infusions, the tea remains remarkably stable, gradually becoming softer and sweeter without losing its depth. Bitterness and astringency are very low, while the texture is dense, smooth, and comforting. The aftertaste is long and warming, leaving a persistent woody sweetness with hints of cocoa, dried fruit, and dark honey. In the empty cup after drinking, sweet notes of dates, caramelized nuts, and aged wood remain. The Cha Qi is steady and grounding, creating a pronounced feeling of warmth and calm that makes this mature 7572 particularly suitable for long, unhurried tea sessions.
7572 is one of the most recognized Shu Pu’Er recipes created by Menghai Tea Factory in Yunnan and has long been considered a benchmark for the category. The recipe was developed during the 1970s, when the factory was among the pioneers of the modern Wo Dui accelerated fermentation method that made it possible to reproduce some of the mature characteristics of naturally aged Pu’Er within a much shorter period. Over the following decades, 7572 became one of Menghai’s signature productions and an important reference for understanding the classic factory style of ripe Pu’Er.
The four-digit name follows the traditional numbering system used for many well-known Pu’Er recipes. “75” refers to 1975, the year associated with the formulation of the recipe; “7” indicates the principal leaf grade used in the blend; and “2” is the historical factory code for Menghai Tea Factory. The recipe is not simply one uniform grade of leaf but a carefully constructed blend, traditionally combining different grades and sizes to achieve the desired balance of body, sweetness, aroma, and structure.
This particular tea was produced in 2009 and has now undergone more than fifteen years of natural maturation. Time is especially important for traditionally fermented Shu Pu’Er: with proper storage, the initial fermentation character gradually recedes while the liquor becomes smoother, deeper, and more integrated. The result is a mature expression of the classic 7572 profile, combining the distinctive Menghai fermentation character with the softness, depth, and complexity developed through long-term aging.
TERROIR
Menghai County lies in Xishuangbanna, southern Yunnan, close to the borders with Myanmar and Laos, and belongs to one of the most historically important tea-producing regions in the Pu’Er world. The landscape is defined by mountains, deep valleys, dense subtropical forests, abundant rainfall, and a warm, humid monsoon climate. Tea is cultivated across a wide range of elevations, while the surrounding mountains, including famous areas such as Bulang, Nannuo, and Pasha, have supported tea cultivation and local tea cultures for centuries. The combination of warm temperatures, seasonal rainfall, mountain soils, and rich biodiversity provides the raw material traditionally associated with the deep structure and strength of Menghai-style Pu’Er.
Menghai Tea Factory, established in 1940 under its earlier name - Fohai Tea Factory, became one of Yunnan’s most influential state-era factories and played a major role in standardizing Pu’Er production during the twentieth century. In the 1970s, Menghai was among the factories that developed and refined the modern Wo Dui process, in which moistened sun-dried Mao Cha is gathered into piles and carefully managed under warm, humid conditions to encourage controlled microbial fermentation.
Production begins with Yunnan large-leaf tea material processed into Shai Qing Mao Cha. Fresh leaves are withered, heated in a wok or drum to control enzymatic oxidation, rolled, and traditionally sun-dried. For Shu Pu’Er, the finished Mao Cha then undergoes Wo Dui fermentation: the leaves are moistened and piled, while temperature, humidity, aeration, and microbial activity are carefully managed through periodic turning of the pile. Once the desired degree of fermentation has been reached, the tea is separated, graded, blended according to the factory recipe, steamed, pressed, dried, and prepared for subsequent maturation.
Menghai’s warm and humid environment is particularly important to the character of its Shu Pu’Er. Fermentation is not determined by raw material alone: local climate, water, microorganisms, factory conditions, and decades of accumulated production experience all contribute to what tea drinkers recognize as the classic “Menghai taste”. In a tea such as the 7572, this combination of regional material, established factory technique, controlled fermentation, blending, and subsequent aging creates the deep, rounded, warm, and distinctive profile that has made Menghai Tea Factory one of the defining names in the history of Shu Pu’Er.
ORGANOLEPTICS
The dry leaf is dark brown to almost black, with tightly compressed leaves of different sizes and occasional reddish-brown and golden highlights reflecting the traditional blended structure of the 7572 recipe. The aroma is mature, clean, and deep, with notes of old wood, walnut, dark cocoa, dried dates, and a subtle earthy sweetness. In a preheated teapot, the profile becomes warmer and richer, revealing dark chocolate, roasted nuts, aged wood, and a characteristic mature Shu Pu’Er aroma. After a brief rinse, the leaves fully awaken, bringing greater sweetness and depth, with notes of dates, cocoa, warm wood, and a light mineral-earthy character.
The liquor is deep reddish-brown, clear, and increasingly dense through the first infusions. Its aroma in the empty cup is warm and persistent, with dark honey, dried fruit, wood, and subtle caramelized notes. The taste is smooth, deep, and well integrated, with a full body and rounded texture. The initial woody and nutty character gradually develops into layers of dark cocoa, dried dates, gentle earthiness, and natural sweetness, while more than fifteen years of maturation have softened the fermentation character and brought greater harmony to the profile.
Across multiple infusions, the tea remains remarkably stable, gradually becoming softer and sweeter without losing its depth. Bitterness and astringency are very low, while the texture is dense, smooth, and comforting. The aftertaste is long and warming, leaving a persistent woody sweetness with hints of cocoa, dried fruit, and dark honey. In the empty cup after drinking, sweet notes of dates, caramelized nuts, and aged wood remain. The Cha Qi is steady and grounding, creating a pronounced feeling of warmth and calm that makes this mature 7572 particularly suitable for long, unhurried tea sessions.
"As a dedicated Pu’Er connoisseur and Shu Pu’Er drinker, I enjoy this type of tea almost every day. What I am always looking for is balance: a tea that is smooth, deep, and comfortable enough to drink regularly, but at the same time has its own recognizable character. Having started my Pu’Er journey with the famous factory recipes, I have particular respect for teas produced before the 2010s, when, in my experience, the classic factory style, production standards, and approach to fermentation were different from much of what we find today.
Our collection is primarily focused on professionally stored teas and distinctive cakes from smaller productions, but I also believe it is important to preserve and pay tribute to the legendary recipes that helped define Shu Pu’Er as a category. 7572, together with 7581, belongs to this history. These two recipes became reference points for generations of Pu’Er drinkers and represent the classic character that made ripe Pu’Er so respected and widely appreciated.
Today, as the Pu’Er industry continues to change, well-preserved older examples of these recipes become increasingly meaningful. I am very proud that we were able to source this original 2009 Menghai 7572 from professional storage in Guangzhou. I warmly recommend it not only as an excellent mature Shu Pu’Er, but also as an opportunity to experience a genuine piece of Pu’Er history and understand why this legendary recipe has remained important for so many decades. At that time, every major factory had its own distinctive style and recognizable character, and this tea is a great example of the classic Menghai profile."
— Andrei Ivanovs, Founder of AN SHIM TEA
Our collection is primarily focused on professionally stored teas and distinctive cakes from smaller productions, but I also believe it is important to preserve and pay tribute to the legendary recipes that helped define Shu Pu’Er as a category. 7572, together with 7581, belongs to this history. These two recipes became reference points for generations of Pu’Er drinkers and represent the classic character that made ripe Pu’Er so respected and widely appreciated.
Today, as the Pu’Er industry continues to change, well-preserved older examples of these recipes become increasingly meaningful. I am very proud that we were able to source this original 2009 Menghai 7572 from professional storage in Guangzhou. I warmly recommend it not only as an excellent mature Shu Pu’Er, but also as an opportunity to experience a genuine piece of Pu’Er history and understand why this legendary recipe has remained important for so many decades. At that time, every major factory had its own distinctive style and recognizable character, and this tea is a great example of the classic Menghai profile."
— Andrei Ivanovs, Founder of AN SHIM TEA
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