The brick of Puer Shu 7581 was produced in 2018. The tea has an intense color between mahogany and dark red, revealing a soft and sweet taste, with an underbrush note that is hard to ignore. The pressed leaves come from the harvest located in the mountainous area around the city of Menghai, in southern Yunnan. Tasting - Sight and Smell The pressed and very compact puer shu 7581 tea leaves present various shades of brown ranging from dark mahogany, almost black, to chestnut with bronze reflections, with numerous golden buds. On the nose, the wet leaves reveal themselves to be extremely aromatic: they smell of damp earth, leather, incense, and burnt wood, already suggesting the sweetness of the liquor. In the cup, the tea takes on a color between mahogany and dark red, with bright amber reflections. The body is dense, soft, and enveloping like velvet on the palate. Tasting Notes GONG FU CHA The first infusion of puer shu 7581 tea is sweet, with notes of fragrant wood, wet earth, and camphor. With the second infusion, a rather pronounced empireumatic note appears, with hints of smoked wood and pine bark. The third infusion and those that follow have hints of leather and a dense savory sweetness similar to peanut butter. In the finish, there are also notes of incense. TO THE WESTERNER The first sip of puer shu 7581 tea is characterized by an intense sweetness, reminiscent of forest honey; the sweetness then evolves into a slight savoriness, with well-present mineral notes. On the palate, hints of damp earth, underbrush, and young leather emerge, followed by notes of camphor, sandalwood, burnt, and smoked wood. The persistence is sweet and recalls the taste of licorice sticks. Place of Origin Menghai, Yunnan, China. Preparation We strongly recommend infusing the puer shu 7581 tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, you can use 5 grams of leaves in a 150 ml gaiwan to obtain multiple infusions with different flavors. After a quick rinse of the leaves in water at 95°C, you can proceed to a first infusion of 20 seconds; subsequently, keeping the water at the same temperature, you can increase each time by 5 seconds compared to the previous infusion (20 - 25 - 30 …). This tea has a longevity of about 8 infusions. For a classic preparation in the Western style, we recommend 3 grams of leaves in a 200 ml cup with water at 95°C for an infusion time of one and a half minutes. The tea can be filtered for greater ease during tasting; the infusion times indicated above are purely indicative, so you can also adjust based on your personal taste. It is recommended to store the puer shu 7581 tea in a cool, dry place, away from direct sunlight.
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The brick of Puer Shu 7581 was produced in 2018. The tea has an intense color between mahogany and dark red, revealing a soft and sweet taste, with an underbrush note that is hard to ignore. The pressed leaves come from the harvest located in the mountainous area around the city of Menghai, in southern Yunnan. Tasting - Sight and Smell The pressed and very compact puer shu 7581 tea leaves present various shades of brown ranging from dark mahogany, almost black, to chestnut with bronze reflections, with numerous golden buds. On the nose, the wet leaves reveal themselves to be extremely aromatic: they smell of damp earth, leather, incense, and burnt wood, already suggesting the sweetness of the liquor. In the cup, the tea takes on a color between mahogany and dark red, with bright amber reflections. The body is dense, soft, and enveloping like velvet on the palate. Tasting Notes GONG FU CHA The first infusion of puer shu 7581 tea is sweet, with notes of fragrant wood, wet earth, and camphor. With the second infusion, a rather pronounced empireumatic note appears, with hints of smoked wood and pine bark. The third infusion and those that follow have hints of leather and a dense savory sweetness similar to peanut butter. In the finish, there are also notes of incense. TO THE WESTERNER The first sip of puer shu 7581 tea is characterized by an intense sweetness, reminiscent of forest honey; the sweetness then evolves into a slight savoriness, with well-present mineral notes. On the palate, hints of damp earth, underbrush, and young leather emerge, followed by notes of camphor, sandalwood, burnt, and smoked wood. The persistence is sweet and recalls the taste of licorice sticks. Place of Origin Menghai, Yunnan, China. Preparation We strongly recommend infusing the puer shu 7581 tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, you can use 5 grams of leaves in a 150 ml gaiwan to obtain multiple infusions with different flavors. After a quick rinse of the leaves in water at 95°C, you can proceed to a first infusion of 20 seconds; subsequently, keeping the water at the same temperature, you can increase each time by 5 seconds compared to the previous infusion (20 - 25 - 30 …). This tea has a longevity of about 8 infusions. For a classic preparation in the Western style, we recommend 3 grams of leaves in a 200 ml cup with water at 95°C for an infusion time of one and a half minutes. The tea can be filtered for greater ease during tasting; the infusion times indicated above are purely indicative, so you can also adjust based on your personal taste. It is recommended to store the puer shu 7581 tea in a cool, dry place, away from direct sunlight.
