Experience the unique character of our '7581' series, a remarkable example of skillfully crafted Puerh tea. This series, originally conceived in 1975, showcases the traditional art of manual fermentation (Wo Dui), a process that imparts a distinctive depth and complexity to the tea.
At the heart of this blend are carefully selected 8th grade tea materials, primarily sourced to maintain consistency with the original 1975 recipe. These are meticulously processed in the esteemed Kunming tea factory, known for its commitment to quality and tradition.
The '7581' series stands out with its strong and well-defined tea threads, a testament to the quality of the leaves and the precision of the processing.
Tea Profile
At a glance: 2011 · Ripe (shou/shu) puerh · 250g brick · CNNP
When brewed, it produces a stunning red tea soup, remarkable for its brilliance and clarity, inviting the drinker to a visual feast before the first sip.
The fragrance is quintessentially that of fermented tea - rich, earthy, and deeply satisfying. On the palate, it is both thick and smooth, offering a luxurious texture. This tea strikes a perfect balance, being both refreshing and smooth, leaving a pleasantly lingering sensation.
Our '7581' series is more than a tea; it is a journey through time and tradition, offering a taste experience that is as rewarding as it is memorable.
Best for: everyday drinking at home or at work; novices will find it approachable.
Brewing Guide
Water: fully boiling, 100°C (212°F).
- Warm the pot and cups, then add about 5g of leaf per 100ml.
- Rinse twice with boiling water, then cover and let the leaves rest about 10 minutes.
- Steep the first rounds for 10–15 seconds, adding about 5 seconds with each round.
- Pour every steep into a fairness pitcher before serving.
- 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 tea 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.
Aged in the natural storage conditions of Guangzhou, this tea has matured gracefully, developing nuanced flavors and a character that only time can bestow.
A Note on Appearance
Not every brick 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.
