This Puerh tea cake is crafted using selected tea materials from several ancient tea plantations in the high mountains of the Meng Hai tea region.
Characteristics:
Additional Information:
Blend Recipe: The “7536” designation refers to a blend recipe initiated in 1975.
Grade: Primarily composed of 3rd grade tea materials, which include a higher ratio of young and tiny leaves and buds compared to lower grades (4th to 9th). The larger the number, the lower the grade.
Factory Code: The number 6 is the serial number of the Fuhai Tea Factory, historically part of the national CNNP group.
Tea Profile
At a glance: 2006 · Sheng (raw) puerh · 357g cake · FuHai
Tea Liquor: Clear and bright, indicative of its quality.
Flavor Profile:
Taste: Mellow and smooth with a refreshing sweetness. Minor or no bitterness and astringency.
Aging: Well-aged tea flavor with rich Cha Qi.
This tea is a fine example of a well-aged Puerh, offering a smooth, mellow taste with a rich and refreshing sweetness.
Best for: Perfect for those who appreciate high-quality, aged Puerh tea.
Brewing Guide
Water: fully boiling, 100°C (212°F).
- Warm the pot and cups, then add about 5g of leaf per 100ml.
- Rinse the leaves once with boiling water and let them rest, covered, for 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. Sheng 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.
Naturally stored in Guangzhou, ensuring optimal aging conditions.
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.
