The "7581" series, a revered collection in the realm of puerh teas, heralds its origins from the 1975 blend recipe of the Kunming Tea Factory. This series utilizes primarily 8th grade tea materials, meticulously crafted through a traditional manual fermentation process known as Wo Dui.
Reflecting on the evolution of puerh tea, particularly between the years 2005 to 2007, it's noteworthy that this variety hadn't attained its current popularity and acclaim. This lack of recognition led to a general inattention to storage conditions among producers, dealers, and collectors.
Consequently, some batches of tea were found to contain foreign materials, ranging from sunflower seed shells and hairs to cigarette butts. In Guangdong province, the lengthy summers, characterized by intense humidity and heat, can lead to tea acquiring 'wet storage' characteristics.
Such conditions are generally deemed undesirable for consumption. As connoisseurs and purveyors of fine tea, we choose not to partake in teas affected by these conditions, ensuring that we offer only the most pleasing and high-quality teas to our discerning customers.
Tea Profile
At a glance: 1994 · Ripe (shou/shu) puerh · 250g brick · CNNP
The resulting tea embodies a profound sweetness and smoothness, complemented by a distinct mellow aged character.
This characteristic, however, does not compromise the tea's intrinsic taste and flavor. We advise those sensitive to such aromas to exercise caution.
Best for: This tea is highly recommended for veteran tea drinkers seeking to refine and deepen their tea experience.
Brewing Guide
Water: rolling boil, 100°C (212°F).
- Rinse teaware with hot water; use roughly 5g of tea for each 100ml of vessel.
- Rinse the leaves twice, then cover and rest about 10 minutes to let them open.
- Begin with 10–15 second steeps, lengthening each by about 5 seconds.
- Decant fully into a sharing pitcher each time.
- Enjoy — ripe puerh keeps giving for many infusions.
Use this as a starting point, not a fixed formula. Play with pour height and speed, and notice how the tea answers in different weather and seasons. Learning to brew one tea well anywhere, anytime is the real craft.
Storage
Store in a cool, dry place with gentle airflow, out of direct light and away from strong smells such as cooking spices or smoke. If you plan to age it for years, breathable paper or clay storage suits puerh better than airtight plastic. This tea was kept in traditional wet storage, which gives it a darker, mellower character than dry-stored tea of the same age.
Its maturation process, conducted through natural storage in Guangzhou, imparts it with a subtle wet storage aroma.
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.
