Description

Dayi 7542 Sheng Pu Erh Vintage 2013

The Dayi 7542 Sheng Pu Erh Vintage 2013 is the flagship raw Pu Erh tea crafted by the Menghai Tea Factory, one of Yunnan’s most renowned tea producers. This 150g tea cake (“bing”) showcases a beautiful interplay of dark, tightly compressed leaves with silvery buds, exuding a subtle yet complex aroma even in its dry state. The liquor presents a bright amber hue, indicating the tea’s maturing character. On the palate, it reveals layers of vibrant, woody and earthy-mineral notes, with a hint of sweetness emerging in later infusions.

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Preparation

For Gong Fu brewing, we recommend using 5-7g of tea leaves per 100ml of water at 95°C, with infusion times starting at 10 seconds and gradually increasing with subsequent steeps.

What is Pu Erh Tea?

Pu Erh tea is a unique Yunnan tea specialty characterized by a microbial fermentation process. The basis for this is provided by tea leaves from Yunnan’s native large-leaf tea tree varieties (“Mao-Cha”), initially processed as green tea. Together, this basis and the fermentation process are responsible for the tea’s unmistakable earthy note on the one hand. On the other hand, they enable a continuous development of taste during storage. Pu Erh’s ability to become more complex, multi-layered and balanced over the years is particularly valued. The tradition of pressing the Mao-Cha in cake or brick form makes it easier to store and transport the tea. Also, the pressed form supports the ripening process and thus contributes to the special taste characteristics of this tea.

Shou and Sheng – Ripened and Unripened Pu Erh Tea

Pu Erh tea comes in two primary forms: Sheng (raw) and Shou (ripened). Sheng Pu Erh, such as the Dayi 7542, is the traditional form, where the tea naturally ferments over time, allowing its flavors to mature gradually. In contrast, Shou Pu Erh undergoes an accelerated fermentation process, resulting in a darker, smoother tea with earthy and mellow notes. Both types offer distinct experiences, catering to different preferences and occasions.

Yunnan Pu Erh “Factory Teas”

The term “Factory Teas” refers to the Pu Erh teas from the large tea factories in Yunnan, such as Menghai, Xiaguan or Kunming. These factories has been playing a crucial role in shaping Yunnan’s Pu Erh tea history. In addition, they significantly contribute to preserving Yunnan’s traditional processing techniques. Their products are often signified with codes that provide information about the recipe, the year of production and the leaf quality. The associated teas stand for reliability and authenticity, which makes them popular with both beginners and connoisseurs.

Menghai Tea Factory (Dayi, TaeTea)

Menghai Tea Factory, also known as Dayi or TaeTea, is one of Yunnan’s oldest and most prestigious Pu Erh tea producers. Established in 1940, the factory sources its tea leaves from the prime tea-growing regions of Xishuangbanna. This includes areas like Menghai and Mengsong, known for their centuries-old tea trees. The historical factory is well-known for its iconic recipes, including the 7542 Sheng Pu Erh. At this, the code ‘7542’ hints at a set of specific features: ‘75’ signifies the year the recipe was developed, ‘4’ indicates the leaf grade, and ‘2’ represents the factory’s historical “No. 2” classification. The “Dayi” brand enjoys a long-standing reputation for quality and tradition, making their teas a benchmark for both novice and seasoned Pu Erh drinkers.

For more ripened and unripened Pu Erh teas @ Siam Tea Shop please follow this link:

Shou and Sheng Pu Erh Teas @ Siam Tea Shop