This exceptional "7581" series tea, initially conceptualized with a blend recipe dating back to 1975, showcases a harmonious balance of tradition and quality. Originating from the esteemed Kunming Tea Factory, it predominantly utilizes 8th grade tea materials. The leaves for this particular brick were harvested in 2006, with the final pressing taking place in 2007, ensuring a maturity that enhances its depth and character.
The tea stands out with its meticulously selected materials, characterized by strong and robust tea threads, indicative of its premium quality.
This careful aging process contributes to the tea's overall richness and complexity, making it a distinguished choice for those seeking a truly exquisite tea experience.
Tea Profile
At a glance: 2007 · Ripe (shou/shu) puerh · 250g brick · CNNP
When brewed, it yields a red tea soup that captivates the senses with its brightness and clarity, a testament to its purity and refinement.
The essence of the tea is defined by its fermented tea fragrance, a result of the traditional manual fermentation process known as Wo Dui. This aroma complements the tea's thick and smooth texture, offering a sensory experience that is both invigorating and soothing.
Best for: The tea's profile is marked by a refreshing smoothness, making it a delightful choice for both new and seasoned tea enthusiasts.
Brewing Guide
Water: 100°C (212°F), fully boiling.
- Preheat the vessel; add around 5g per 100ml.
- Two quick rinses to wake the leaf, then a covered rest of about 10 minutes.
- Steep 10–15 seconds at first, adding ~5 seconds per round.
- Always pour out completely into a fairness cup before drinking.
- Keep steeping — ripe puerh rewards patience with many rounds.
These are guidelines to start from, not rules to obey. Experiment with your pour, your pace, and the season; the same leaf tastes different on a rainy day. The goal is the skill to brew it well whenever, wherever.
Storage
Give it air, coolness and dryness; keep it out of the sun and clear of potent odors (spices, smoke). For multi-year aging, paper or unglazed clay lets the tea breathe in a way sealed plastic never will.
Aged through natural storage methods in Guangzhou, the tea has been allowed to mature gracefully, ensuring a well-rounded flavor profile.
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.
