Origin: This 357g cake, crafted by the esteemed Fuhai tea factory in 1999, hails from the renowned Menghai tea region. Drawing upon selected tea materials from various high-mountain, ancient tea plantations, it embodies the essence of this celebrated terroir.
This exceptional Sheng Pu'er experience culminates in a rich Chaqi (vital energy sensation), leaving a lasting impression.
Additional Notes:
The "7536" signifies a blend recipe initiated in 1975, primarily featuring 3rd grade tea materials. This grade traditionally incorporates a higher ratio of young and tiny leaves and buds, contributing to the tea's smooth and refreshing character. The number 6 denotes the sequential designation assigned to Fuhai within the national CNNP group, established in 1949.
Tea Profile
At a glance: 1999 · Sheng (raw) puerh · 357g cake · FuHai
Tasting Profile: Upon brewing, the 1999 FuHai "7536" yields a clear and bright tea liquor, hinting at the purity of the leaves within. The first sip unfolds with a mellow and smooth character, characterized by minimal bitterness and astringency. The well-aged notes intertwine with a touch of refreshing sweetness, creating a captivating symphony on the palate.
Best for: improving your tea experience. Take your time with it — a good choice once you are no longer a novice.
Brewing Guide
Water: 100°C (212°F), fully boiling.
- Preheat the vessel; add around 5g per 100ml.
- One rinse to open the leaves, then a covered rest of about 10 minutes.
- Steep 10–15 seconds at first, adding ~5 seconds per round.
- Always pour out completely into a fairness cup before drinking.
- Keep steeping — sheng rewards patience with many rounds.
These are guidelines to start from, not rules to obey. Experiment with your pour, your pace, and the season; the same leaf tastes different on a rainy day. The goal is the skill to brew it well whenever, wherever.
Storage
Give it air, coolness and dryness; keep it out of the sun and clear of potent odors (spices, smoke). For multi-year aging, paper or unglazed clay lets the tea breathe in a way sealed plastic never will.
This cake has undergone natural storage in Guangzhou, further maturing its character and developing its depth of flavor.
A Note on Appearance
Not every cake shows these, but they can occur, especially in teas with more years of storage.
- Bamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.
- Tea oil spots: yellowish spots may appear and can come from natural tea oils. They are not a flaw.
- Torn wrapper: small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.
