A benchmark recipe through Sandry Law’s Kunming station
The 7592 recipe was formulated in 1975 at the Menghai Tea Factory, initially designed as a more economical alternative to the 7572, using slightly larger, lower-grade leaf material. Sandry Law has sourced this cake directly from Dayi’s certified production for years, part of the same factory-relationship work that runs most of the shop’s shu listings, and he holds every batch to the same standard: clean fermentation, verified storage, no exceptions made for a well-known name.
The 2023 pressing follows the tradition: Menghai-area broad-leaf maocha undergoes a controlled wet-pile fermentation (wò duī), followed by a three-month resting period to dissipate the pile odor, before being stone-compressed into 357g disks and wrapped in the iconic Dayi paper. The 2023 spring harvest had balanced rainfall, giving the leaf good sweetness potential; early tasting logs already show a pleasant camphor note developing within the first year.
Every batch that carries the 7592 name here has gone through the same split-and-blind-taste process at Sandry’s Kunming station before it’s listed. Nothing about that changes for a familiar recipe, that consistency is the point.