1980's CNNP 7542 Raw Pu-erh Tea

Tea type
Pu-erh Tea
Ingredients
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Flavors
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Caffeine
Medium
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Edit tea info Last updated by Yee On Tea Co.
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From Yee On Tea Co.

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.

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