Yee On Tea Co.
1980's CNNP 7542 Raw Pu-erh Tea
This is a limited offer to sample this1980's raw Pu-erh tea cake that made the Menghai Tea Factory famous today. As the 7542 series is the longest-running and popular product, the quality is representational of the famous factory.
This is your rare and unique chance to purchase this aged Pu-erh tea in small quantities and taste this tea without purchasing the whole cake. A great way to try this legendary tea.
The tea liquor is clear chestnut brown with mild wood, fruity and citrus peel fragrance. Early infusions are smooth, rich, lotus tastes with proper "Hui Gan". Later infusions have mild wood, sweet and "Shengjin" (thirst quenching). Infused tea leaves are dark brown.
The traditional 7542 series teacakes are covered with finer younger spring buds on the surface and mainly fourth-grade tea inside. Although some other grades of tea may also use to achieve an optimum taste. In order to maintain consistency of taste year by year, the factory would use Mao Cha from previous years. They also developed a system of collecting different grades and taste of Mao Cha from various cooperative suppliers to maintain the consistency of taste of their products. The description tickets included in every tea cake also mentioned: “Through a process of optimum fermentation and high-temperature steaming and pressing.” This very brief description suggests the full process of creating a tea cake. “Optimum fermentation“ refers to sun withering, fixation, rolling and drying into Mao Cha. Then, depending on whether the end product is raw or ripened tea cake, the latter requires an extra step of Wodiu fermentation. Then through “high temperature steaming” in a steam furnace to soften the Mao Cha and press into the desired shape of a cake, toucha or tea brick. In some cases, the term “high-quality material” has been mentioned in some superior tea cake products also.
General Guide to brewing Pu-erh Tea
Steep Pu-erh tea in hot boiling water. The ratio of tea leaves to water is approximately 1:4 to 1:5. or 8 grams of tea to 125 ml. of water.
First steep for 5 to 10 sec and discard the water to clean and heat the tea leaves. Steep for 20 seconds, and lengthen the time for each subsequent infusion.
The number of infusion can range from 10 to 20 times.