Dayi Pu'erh 7542 Raw Tea 1701 150g

SKU: PUTT-7542-1701-RW150

floral and fruity aroma recommended for advanced drinker; example of raw pu'erh teas

   Taetea or Dayi, "7542" recipe has been regarded as the most successful blended raw Pu’erh tea and the criteria for all the blended raw Pu’erh in the tea market.

   Well-selected the Maocha from Menghai areas, 3-4 grades of tender Maocha are spreaded on the surface with 5-8 grades inside of the cakes.

   This tea enjoys high and deep aroma, with thick & mellow tea liquid and sweet aftertaste. After ages, its overall taste can be richer. This tea is worth to invest for private collection.
It is recommended to use bigger tea sets such as ceramic sets, Yixing Clay sets or gaiwan to brew pu’erh tea, to enjoy the better quality and characteristic of pu’erh tea’s color, aroma and the taste. 90°c to 100°c of water temperature will be better.

For best tasting result, the pressed pu'erh tea should be pried to loose form and exposed in the air two weeks before brewing.

Ratio of tea and water: 1g:50ml (depending on personal taste)

The usual brewing method of raw pu’erh tea:

Prepare certain amount of tea leaves for certain count of people.

Rinse tea wares with hot boiling water.

Put the tea leaves into a teapot.

And then pour boiling water into it to wash off the dirt and impurities of tea, immediately drain off the water. In this case can improve the clarity of tea and also can fully release the true taste of pu'er tea.

First steep: Pour the hot water into tea pot and steep for 10 sec.

Transfer tea to a fair cup and ready to share.

Enjoy the aroma before tasting it.

*Gradually increase steeping time when tea is fading out
Tea Type: Pu'erh Raw tea

Storing: ~65% humidity, ventilated and odorless, away from sunlight

Brand: TaeTea Dayi

Production Date: Oct.2017

Shelf Time: the Longer the Better

Recipe: 7542, big leaf Saiqing Mao Cha

Batch: 1701

Manufacture: Menghai Manufacturer

Food Additives Added?:None

Origin: Xishuang Banna, YunNan Province of China