A benchmark from the cellar of Amgalan Chin
Amgalan Chin first cupped the 7592 recipe during a research trip to Menghai in 2008. The recipe, born in 1975 at the Dayi tea factory, was initially designed as a more economical alternative to the 7572, using slightly larger, lower-grade leaves (grade 9). But Amgalan saw something else: the coarser leaf material offered a gentler, more rounded cup, one that aged gracefully even in the dry northern cellars he maintained in Ulaanbaatar. Over fifteen years, he has sourced this cake directly from Dayi’s certified production, ensuring each batch meets his standard for clean fermentation and proper storage.
The 2023 pressing carries forward the tradition: Menghai-area broad-leaf maocha undergoes a precise wet-pile fermentation (wò duī), followed by a three-month resting period to dissipate the pile odor. Then it’s stone-compressed into 357g disks and wrapped in the iconic Dayi paper. Amgalan notes that 2023’s spring harvest had balanced rainfall, resulting in leaves with good sweetness potential. His tasting log shows early development — already smooth, with a pleasant camphor note emerging within the first year.
For Amgalan, offering this tea on shop.puerh.app is not just about a commodity; it’s about sharing a benchmark. He regularly uses 7592 to illustrate proper shu fermentation in his pu-erh courses on tea.school, and he keeps back a few tongs in his personal cellar for slow, long-term aging experiments. This cake is both an everyday drinker and a time capsule.