2006 DaYi "7262" Cake 357g Puerh Shou Cha Ripe Tea (Batch 601)

Video: unwrapping and breaking down the cake

Here is "7262" from DaYi, a 2006 ripe (shou) puerh in a 357g cake.

Tea Profile

At a glance: 2006 · Ripe (shou/shu) puerh · 357g cake · grade 6 leaf · Menghai Tea Factory · batch 601

• Compression & dry leaf: It is pressed into a 357g cake. Look for grade 6 leaf and an even, dark fermentation in the dry leaf.
• Liquor: The infusion pours deep red, with a thick look.
• Taste: From the first steep the taste is mellow. Once the leaf opens up, expect hints of honey in a sweet and balanced cup. Each round shows a slightly different side of it.
• Mouthfeel & body: Expect a thick and mellow mouthfeel.
• Aftertaste: The finish is typically clean and softly sweet.
• Best for: improving your tea experience — worth reaching for once you have moved past being a novice.

Brewing Guide

• Water: fully boiling, 100°C (212°F).
• Steps:
  1. Add tea (about 5g per 100ml).
  2. Rinse twice: cover the leaves with boiling water for about 5 seconds, then discard. Put the lid on and let the leaves rest for about 10 minutes to open up.
  3. Steep for 10–15 seconds for the first rounds, adding about 5 seconds each round.
  4. Pour into a sharing pitcher.
  5. Serve. Ripe puerh resteeps well for many rounds.
• Treat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you. Brewing the same tea well in any year, season, weather or place takes practice, and that skill is the real goal.

Storage

Keep the cake ventilated, cool and dry, away from sunlight and strong odors (kitchen spices, smoke). For long-term aging, paper or clay containers breathe better than sealed plastic.

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.