7742 is a classic aged green cake of Menghai Tea Factory, which belongs to the aged old tea, selected from the natural mellowing of the Menghai tea area for three to five years, and the comprehensive level of 4 spring tea as raw materials, developed according to the traditional 77-year formula. The main focus is the selling point of the aged material, and the grade of the material is consistent with 7542.
In 2020, a new generation of 7742 was launched, 5 years from the previous generation, and the concept used by Dayi in the promotion is "the king of marks", the so-called king-level tea, only the king-level price can match. This tea was touted by the market before it was listed, and the first batch of goods only had the right to purchase for the Gold Card members of the Dayi International Entrepreneur Club, and you could not buy it without ASEAN members. In 2001, the release price of 7742 was 10,000 per mention, counting down 60,000 pieces, while the futures price directly soared to 180,000 pieces, and then the price fluctuated sharply, and is currently stable at the initial price.
Let's get into the main topic, let's see how this King of Marks performs?
The amount of tea is 7 grams, cover the bowl with about 110ml of white porcelain, wash the tea once, wet wake up the tea for 2 minutes, the first three brews are filled with water for 8 seconds to make soup, and the interval between each brew is about 3 minutes.
<h1 class= "pgc-h-arrow-right" > dry tea: medium cord, obvious, sweet and fragrant. </h1>
<h1 class="pgc-h-arrow-right" > the first bubble</h1>
The soup color is bright yellow, the entrance thickness is medium, the waterway is not thick, the sense of clarity is more obvious, and the throat rhyme appears quickly. The tea soup appears clean. In terms of fragrance, the style of the aged material is undoubted, and there is no green taste. The aroma is calm, the honey fragrance can taste a little smoke, the style is calm and non-stuffy, there is a certain hanging cup of incense, the bitter bottom is medium, and the astringency is slight. The taste is quite integrated, and the sweetness is sweet and long-lasting. I began to clearly feel that the tea soup has a texture, not frivolous, and has a good degree of pleasure.
< h1 class="pgc-h-arrow-right" > second bubble</h1>
The thickness remains slightly upward, the tea soup has a thin astringency, the waterway is slightly weaker, and the taste rises significantly. The bitter bottom is upward, the astringency is like sand, and the melting away is relatively rapid. The throat rhyme is maintained, the tea is still relatively weak, and the return to gan and shengjin are obvious. In terms of aroma, a hint of fruit appears in the honey smoke fragrance, and it seems that the aged material has some years. This bubble taste is slightly weaker, which should be affected by the blending raw materials.
<h1 class="pgc-h-arrow-right" > the third bubble</h1>
The thickness has risen, and the waterway has improved, thanks to the fading of the astringency. The taste is not reduced, and the bitter bottom has intensity. The overall coordination is very good, and the taste level is also relatively rich. Light smoke and micro honey last, the taste is comfortable. The throat rhyme is slightly lowered, and the tea is still weak. The raw jin continues to improve, and the sweetness is obvious and sweet.
<h1 class="pgc-h-arrow-right" > middle paragraph:</h1>
At this stage, the thickness is slightly reduced, which can maintain a good level and the curve is very flat. The taste does not reduce the front section, and there is obvious support, the raw jin is relatively strong, the sustainability is also very good, the aroma is obvious downward in stages, and the fruity aroma in the honey fragrance can still be felt. The bitter bottom does not weaken to go faster. The astringency is basically released, the taste style continues, and under the better play of raw jin and throat rhyme, the tea soup maintains a good sense of clarity, only the tea is weak.
< h1 class="pgc-h-arrow-right" > tail segment:</h1>
The thickness changes little, the bitter bottom is basically released, the sweetness is obvious, the saturation is still there, the waterway is good, the taste is soft, the aroma is endless, the fruit aroma is more obvious, and there is a slight smoke smell, and the tail water is comfortable. Shengjin also has a staged play, the return is long-lasting, the sense of moistness is slightly weaker, and the ten bubbles see the end of the water.
<h1 class="pgc-h-arrow-right" > comprehensive rating: 45 stars</h1> rating
This is a very good balance of tea, there is no shortcoming in all aspects, the taste has layers, the soup has thickness, the aroma is calm, the throat rhyme is cool, the raw jin is strong and continuous, the sweetness and the sweetness of the tail water are all advantages, plus a good tea soup feeling and pleasure, a very textured tea.
Its disadvantage is that the tea smell is relatively weak, the slightly mixed blending taste, and then the endoplasmic support in the middle section is a little weaker. There is a certain gap in the release of this tea basket, and the texture of the tea soup is not stable, which takes time to run in.
There are many spring materials at the bottom of the leaves, the grade of the material is relatively high, basically it is aged wool, the taste looks at the dark horse process, and the transformation prospect is still good. But the price is still too high.