The “753” series by Nan Qiao Tea Factory is a benchmark tea, inspired by the traditional recipe 7532 from Meng Hai Tea Factory and updated by tea master Mr. Zhong Han Rong from Hong Kong.
Characteristics:
Tea Material: Primarily composed of 3rd grade early spring tea leaves from the Jing Mai tea region.
Appearance: Tight and neat tea threads with abundant tea hairs. The cake is hard-pressed with a round shape.
Balance: Excellent balance of each characteristic.
Bitterness and Astringency: Medium level, providing a pleasant complexity.
Tea Profile
At a glance: 2004 · Sheng (raw) puerh · 357g cake · NanQiao
Tea Liquor: Clear and bright, indicating high quality.
Flavor Profile:
Taste: Thick and strong tea flavor with a smooth and mellow texture.
Aftertaste: Lingering and enveloping the entire mouth, offering a satisfying and lasting experience.
This tea is a perfect choice for those who appreciate a well-balanced, strong, and smooth Puerh with a lingering aftertaste.
Best for: improving your tea experience. Brew it attentively and follow how it changes; a natural step up for a first-time puerh drinker who wants to go further.
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, 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.
