Factory Favorites: Quarter Cake Sampler

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Factory Favorites: Quarter Cake Sampler

• 2010 Dayi 7542 - (Batch 001)
  
  
• 2008 Dayi 8582 - (Batch 801)
  
  
• 2003 King of Brown Changtai - (Single Stamp, No Barcode)
  
  
• 2005 Xiaguan T8653 Iron Cake - (February Batch)

Embark on a journey through some of the most iconic and beloved factory teas. This collection offers an opportunity to taste and compare distinct recipes and aging from renowned puer tea factories. Each with dry, natural Taiwanese storage.

1. 2010 Dayi 7542 - (Batch 001)

Experience a cornerstone of Puer history with this 2010 Dayi 7542, from the first batch (001) of the year. This iconic Menghai Tea Factory recipe, first developed in 1975, is renowned as the benchmark for raw Puer, celebrated for its remarkable aging potential. Crafted with a blend centered around 4th-grade tea leaves, this 7542 offers a journey through complex, evolving flavors. Young 7542s can be robust, but with over a decade of maturation, this example reveals a smoother, aged character, often showcasing plum-like fruitiness, crisp bittersweetness, and developing camphor notes and a thick mouthfeel. Discover why the 7542 recipe is celebrated worldwide by Puer enthusiasts and collectors.

2. 2008 Dayi 8582 - (Batch 801)

Delve into another classic with the 2008 Dayi 8582, also from the sought-after first batch (801) of its production year. While sharing the Menghai Tea Factory's pedigree, the 8582 recipe, developed in 1985, distinguishes itself by utilizing a blend with a higher proportion of larger, 8th-grade tea leaves. This results in a character often described as bolder, with a richer, more mellow, and often sweeter profile compared to the 7542, especially as it ages. Expect a tea with strong and fat tea threads, offering a full-bodied experience with a classic Puer fragrance. With over a decade of aging, this 8582 promises a satisfying depth and a potentially resinous flavor, showcasing the unique evolution that larger leaf grades can offer.

3. 2005 Xiaguan T8653 Iron Cake - (February Batch)

Unleash the power of a Xiaguan classic with this 2005 Xiaguan T8653 Tiěbǐng (Iron Cake) from the February batch, featuring its original thick paper wrapper. The "T" designation signifies its 'iron cake' pressing, a method known for its extremely tight compression that encourages a slower, unique aging process. This method preserves the tea's original fragrance while allowing complex flavors to develop over time. Xiaguan's T8653 recipe is famous for its robust character, often presenting a pleasant sweetness balanced by medium bitterness and astringency, and the signature Xiaguan smokiness. This specific February batch, with excellent natural Taiwan storage, promises a sweet, dense, and resinous profile, offering a truly invigorating and memorable brew.

4. 2003 'King of Brown Changtai' - (Single Stamp, No Barcode)

Step back in time with a legendary tea: the 2003 Wángzhě Zōng Chāngtài (King of Brown Changtai). This highly sought-after version is distinguished by its wrapper lacking a barcode and featuring a single, often indecipherable tiānshū (Heavenly Script) stamp on the inner ticket – hallmarks of an earlier, highly prized production. Believed to be crafted with wild tea leaves from the Jinggu region, renowned for its sweet, nuanced, and often fragrant character, this tea offers a window into a celebrated era of Changtai production. After nearly two decades of aging, this 'King' version is celebrated for its rich, thick, and mellow taste profile, often exhibiting an aged camphor flavor, satisfying viscosity, and a long-lasting  huigan (returning sweetness). The Cha Qi (tea energy) is robust and uplifting. This is a rare opportunity to sample a tea that many connoisseurs consider among the best of the Brown Changtai series.