I spent the first half of today with this shu from Nada... I thought it was pretty interesting. I think it's the oldest shu I've had at this point, and I was intrigued that it had developed the strong camphor notes that I've most often seen in aged sheng (though maybe not as strong as aged sheng).
I was wondering if anybody had any more info on it? Is it actually a mix of shu/sheng? Or is it pure shu? Nada only notes that it was made according to the 7581 recipe, but I don't really know if that signifies anything non-obvious...?
I have both, and a few other mixed sheng/shu from Nada.
Hey Brandon, Jing suggests that it is a mix which I think it is very interesting. Personally, I have never ran into any information suggesting that it is other than a cooked brick. The 7581 was infact famous for this reason in that it was the first commerical product made by wo dui process. Nonetheless, interesting.
The 7581 is also notable as it should be made from 'nuggets' of tea that have formed during the processing of other 'high value' items like beengs and the like.
I've had some examples of 7581 where the nuggets are quite distinctive in the brick and also when broken apart. The depth of flavour, aroma and body, not to mention hui gan from a well kept 7581 is quite astonishing.
Definitely a recipe to acquire and store in my opinion.
Thanks for the reminder, gents. I am indulging in my 1996 edition now. Chocolaty tastes, cherry, grains, but mostly it generates a warm and cozy feeling. The brick is very dried out and easily comes apart in layers. As for shu versus sheng, I have no idea.
For what it's worth, a book I got recently also says that 7581 is a blend of half raw and half ripe ("半生熟茶"). It also says that 7562 is 30% ripe -- literally it says "三分熟茶". I don't know enough to say how accurate those percentages are.