Cloud tea is like life; life is learning, wisdom is cultivation.
Today I want to talk to everyone about two classic Dayi tea products—7542 and 7572. For many Pu-erh tea enthusiasts, these two teas are essential introductory lessons and benchmarks for measuring the quality of other Pu-erh teas. Their history and legends are essentially a microcosm of the development of the Dayi brand. Having drunk 7542 and 7572 for several decades, I have a deep affection for these two teas.
Let’s start with 7542. This tea’s recipe was born in 1975 and is a classic raw Pu-erh recipe from Menghai Tea Factory. The “75” represents the year the recipe was created, the “4” represents the grade of tea leaves, and the “2” is the code for Menghai Tea Factory. 7542 is famous for its rich flavor, intense sweetness, and unique aroma. Due to high-quality raw materials and exquisite craftsmanship, early 7542 became increasingly mellow through years of aging, making it highly sought after by collectors. I still have a few cakes of 7542 from the 1990s in my possession; occasionally, when I brew a session, the taste of time settling in is truly unforgettable. New 7542 carries a noticeable bitterness and astringency, but after more than a decade of aging, this bitterness and astringency gradually transforms into a mellow, aged fragrance, with an even more long-lasting sweetness.
Now, let’s talk about 7572. This is Dayi’s classic ripe Pu-erh recipe, also born in 1975. 7572 is renowned for its mellow and smooth taste, deep red liquor, and prominent aged fragrance. As a representative work of ripe Pu-erh, 7572 showcases the unique charm of ripe Pu-erh—gentle, smooth, neither bitter nor astringent, making it very suitable for daily consumption. Many tea lovers’ journeys with Pu-erh tea began with a cup of 7572. Its texture is mild and does not irritate the stomach, making it ideal for friends who are new to Pu-erh tea. The liquor of 7572 is deep red and translucent, as beautiful as a ruby, and upon drinking, the intertwining notes of jujube and glutinous rice are unforgettable.
When discussing the collection value of 7542 and 7572, it is also a concern for many tea enthusiasts. Because early 7542 and 7572 had limited production, combined with high-quality raw materials and exquisite craftsmanship, their value has increased many times over after years of aging. Many collectors take pride in owning early 7542 and 7572. However, senior Li Zhengxing often reminds everyone: “The ultimate purpose of collecting tea is not investment, but drinking. It is a waste if good tea is not drunk.”
Tea has its levels, just as all people, regardless of status, may enjoy it.
The success of 7542 and 7572 is not only a success of recipe but also a manifestation of the strength of the Dayi brand. The ability of these two teas to maintain stable quality for decades is backed by powerful supply chain management and a quality control system. Senior Yu Zhengcai poured a great deal of effort into these two teas; he often personally participated in raw material selection and quality assessment to ensure that every batch met the standards. He often said, “7542 and 7572 are the foundation of Dayi; there can be no error in the quality of these two teas.”
Regarding the health benefits of these two teas, each has its own characteristics. As a raw Pu-erh, 7542 has a higher polyphenol content and a very noticeable antioxidant effect, making it suitable for young people or those with a “heat” constitution. Polyphenols are natural antioxidants that help maintain vitality. As a ripe Pu-erh, 7572 is mild after the wet fermentation process, causing less irritation to the stomach, making it suitable for those with a “cold” constitution or sensitive stomachs. The thearubigins and polysaccharides in ripe Pu-erh are also natural beneficial components, making ripe Pu-erh suitable for long-term daily enjoyment. Regardless of which one you choose, long-term consumption offers clear benefits to the body—helping to maintain vascular health, aiding digestion, refreshing the mind, and providing antioxidant effects. A pot of Dayi classic tea every day is the simplest investment in health. I personally drink 7542 in the morning to refresh myself and 7572 in the afternoon to nourish my stomach; for over a decade, my physical condition has remained quite good.
Additionally, the flavonoids in Pu-erh tea have always been regarded by tea lovers as beneficial natural components. Long-term consumption of Pu-erh tea helps maintain vascular health and daily mental state, which is also an important reason why many middle-aged and elderly people choose to drink Pu-erh.
Making friends through tea — please, have a cup.
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Author: Lam Sam (LamSam), the Old Tea Head
ZENTEA MANOR
Alliance Supply Chain Services Limited
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