The brick of Puer Shu 7581 was produced in 2018. The tea has an intense color between mahogany and dark red: it reveals a smooth, sweet taste with a hint of underbrush that hardly goes unnoticed. The pressed leaves come from the crop located in the mountainous area around the city of Menghai in southern Yunnan.
Tasting - Sight and Smell
Puer shu 7581 tea leaves, pressed and very compact, have various shades of brown ranging from dark mahogany, almost black, to brown with bronze highlights: numerous golden buds are also visible. On the nose, the moist leaves prove to be extremely aromatic: they smell of damp earth, leather, incense and burnt wood and already hint at the sweetness of the liquor. In the cup, the tea takes on a color between mahogany and dark red, with bright amber highlights. 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 empyreumatic note appears, with hints of smoked wood and pine bark. The third and subsequent infusions have hints of leather and a dense savory sweetness reminiscent at times of peanut butter. On the finish it is now also possible to perceive notes of incense.
TO THE WEST
The first sip of puer shu 7581 tea is marked by an intense sweetness, reminiscent of forest honeydew: the sweetness then evolves into a slight savoriness, with mineral notes well present. Hints of damp earth, underbrush and young leather also now appear on the palate, followed by notes of camphor, sandalwood, burnt and smoked wood. The persistence is sweet and reminiscent of the flavor of licorice sticks.
Location of origin
Menghai, Yunnan, China
Preparation
We strongly recommend infusing puer shu 7581 tea in the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, 5 grams of leaves can be used in a 150-mL gaiwan to obtain multiple infusions with different tastes. After a quick rinse of the leaves in water at 95°C, an initial infusion of 20 seconds can be made, after which, keeping the water at the same temperature, the time can be increased each time by 5 seconds from the previous infusion (20 - 25 - 30 ...).
This tea has a longevity of about 8 infusions.
For a classic preparation according to 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 ease when tasting and also the infusion times given above here are meant to be purely indicative so you can also adjust according to your personal taste.
We recommend storing puer shu 7581 tea in a cool, dry place away from direct sunlight.
Black Friday 50
