The recipe every shu on this shop is measured against
The 7572 recipe has stood at the centre of shu pu-erh since 1975, when it was formulated at the Menghai Tea Factory as the standard for the category. Sandry Law considers it the benchmark against which every other shu listing here gets calibrated: any new lot he brings in is tasted against a 7572 reference before it earns a place in the catalog.
This 2023 release came from a lot Sandry inspected during a visit to the factory’s fermentation cellars in Bulang-adjacent high-altitude gardens. The leaves went through a controlled wò duī lasting close to two months, the traditional method, then rested for six months in Kunming’s dry, thin air before being wrapped.
The result already drinks with the smoothness of a much older tea, a mark of the recipe’s underlying skill more than any shortcut. Sandry’s Kunming station split and blind-tasted this lot against three prior seasons before it was listed, the same paperwork-and-palate discipline that runs behind every factory recipe carried here, familiar name or not.