This tea primarily uses fourth-grade materials selected from the Meng Hai tea region, crafted according to a blend recipe similar to Dayi’s 7542.
The tea threads are tight, neat, and visually appealing.
When compared to 7542, this tea has a higher level of strength.
Tea Profile
At a glance: 2006 · Sheng (raw) puerh · 357g cake · LangHe
The tea liquor is clear and bright, reflecting its quality.
It has a thick flavor with robust strength.
The tea exhibits medium to light bitterness and minor astringency, contributing to its varied and rich taste profile.
While 7542 is more fruity and mellow, this tea serves as a commendable substitute for recent year’s 7542 productions.
Best for: everyday drinking without fuss. Suitable for newcomers as well as regular sheng drinkers.
Brewing Guide
Water: 100°C (212°F), fully boiling.
- Preheat the vessel; add around 5g per 100ml.
- One rinse to open the leaves, 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 — sheng 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.
Naturally stored in Guangzhou, this tea has been carefully aged to enhance its unique characteristics.
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.
