2011 CNNP Puerh 7581 Brick 250g Puerh Ripe Tea Shou Cha
2011 CNNP Puerh 7581 Brick 250g Puerh Ripe Tea Shou Cha - photo 2
2011 CNNP Puerh 7581 Brick 250g Puerh Ripe Tea Shou Cha - photo 3
2011 CNNP Puerh 7581 Brick 250g Puerh Ripe Tea Shou Cha - photo 4
2011 CNNP Puerh 7581 Brick 250g Puerh Ripe Tea Shou Cha - photo 5
2011 CNNP Puerh 7581 Brick 250g Puerh Ripe Tea Shou Cha - photo 6

2011 CNNP Puerh "7581" Brick 250g Puerh Ripe Tea Shou Cha

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A 2011 ripe (shou) puerh from CNNP: "7581", offered as a 250g brick.

Tea Profile

At a glance: 2011 · Ripe (shou/shu) puerh · 250g brick · CNNP

  • Compression & dry leaf: The leaf is compressed into a 250g brick. Look for well-formed threads and an even, dark fermentation in the dry leaf.
  • Liquor: The liquor is red, clear.
  • Taste: The first infusions are fresh. The middle steeps bring out an earthy character, with a balanced taste. It rewards paying attention across a longer session.
  • Mouthfeel & body: In the mouth it feels thick and smooth.
  • Aftertaste: Look for a long finish after each cup.
  • Best for: everyday drinking at home or at work; novices will find it approachable.

Brewing Guide

Water: fully boiling, 100°C (212°F).

  1. Warm the pot and cups, then add about 5g of leaf per 100ml.
  2. Rinse twice with boiling water, then cover and let the leaves rest about 10 minutes.
  3. Steep the first rounds for 10–15 seconds, adding about 5 seconds with each round.
  4. Pour every steep into a fairness pitcher before serving.
  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 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.

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.

Customer Reviews

Based on 2 reviews
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b
binny
chewing on a pine branch (but nice)

nice deep red color and absolutely no fishiness from the wet piling in any part of the tea. starts off very woody like pine and bark with nice tannins drying out the mouth like a heavy red wine. slowly starts to release sweetness in later steeps

B
Ben
Sweet and smooth

This brick is listed as having been in Guangzhou natural storage, which could result in different outcomes since natural storage can have a wide range of conditions. I think it has done very nicely, because this tea is quite sweet and clean tasting. There is absolutely no wodui note remaining and it has not gained overly moist storage notes. The dry brick's aroma is somewhat sweet and earthy with petrichor or decaying wood, and after rinsing, the tea smells quite sweet and a bit woody. It has lasting hongcha-like sweetness, some woody taste, and a little mouth cooling. I should buy more of these.

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