The "7581" series, a distinguished lineage of tea originating from the 1975 blend recipe of the Kunming Tea Factory, is renowned for its use of mainly 8th grade tea materials, processed through the traditional manual fermentation method known as Wo Dui. This particular variant, produced in 2006 and originally destined for export to countries like France, stands out for its unique characteristics tailored to international tastes.
In comparison to its domestic counterpart, also produced in 2006, this export version diverges in its composition. While the domestic version is notable for its young leaves and tea buds covering its surface, contributing a certain bitterness, this international variant adheres to the traditional 7581 recipe. The choice of main 8th grade tea materials in this version imparts a more pronounced sweetness, distinguishing it from the domestic variant.
The tea's quality is evident in its selected materials, featuring strong and robust tea threads, a hallmark of its premium nature.
Tea Profile
At a glance: 2006 · Ripe (shou/shu) puerh · 250g brick · CNNP
When brewed, it presents a captivating red tea soup, noted for its luminous brightness and clarity, speaking to its purity and excellence.
The essence of the tea is captured in its fermented fragrance, a delightful result of its meticulous fermentation process. This aroma complements the thick and smooth texture of the tea, offering a rich and enveloping sensory experience. Its profile is marked by a refreshing smoothness, appealing to both new and seasoned connoisseurs alike.
This aging process enhances the tea's overall depth and complexity, making it an exquisite selection for those seeking a unique and sophisticated tea experience, especially suited to international palates.
Best for: improving your tea experience; it rewards slower brewing and is a good next step after your first few ripe puerh teas.
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 through natural storage in Guangzhou, this version of the "7581" has been allowed to develop and mature gracefully.
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.
