Charting the V93 recipe from Menghai’s blending rooms to a Kunming shelf
Sandry Law first tasted V93 during a visit to the Menghai Tea Factory’s archive, where the master blenders pulled an older sample from storage. The recipe, developed in 1993, was built to offer a brighter, more aromatic shu than the iconic 7572, and when the 2024 cakes were pressed, he brought a batch straight to his Kunming station so buyers could follow its evolution from the first days.
The cakes rest now in Sandry’s climate-controlled storage room, held at a steady 25°C and 65% relative humidity, mimicking traditional dry-storage conditions with modern consistency. That controlled acclimatization helps preserve the volatile camphor notes that often fade too quickly in young shu left to sit unmanaged. Already, the fermentation shows as light and precise, preserving the leaf’s natural sweetness while building a structure that should hold up well over the next five to eight years.
This cake is for drinkers who think they don’t like shu, and for seasoned ones who want a daily brewer that doesn’t demand decades of waiting. Like every lot through Sandry’s station, it was split into retail portions and blind-tasted against reference samples before it reached this listing.