2008 DaYi 7542 Raw Pu-erh Tea (Batch 802)
We’ve kept this benchmark raw Pu-erh 7542 recipe from DaYi aging in our warehouse since 2008 and it’s the first time we are releasing this for sale to the public.
This is batch 2 of 9 from 2008 (802).
Tea fragrance: Fruity, floral.
Taste: floral, grass, developed good Cha Qi and sweetness
Tea soup: orange-brown.
Infused tea leaves: Grade 4-5 leaves, soft and brown
General Guide to brewing Pu-erh Tea
Steep Pu-erh tea in hot boiling water. The ratio of tea leaves to water is approximately 1:4 to 1:5. or 8 grams of tea to 125 ml. of water.
First steep for 5 to 10 sec and discard the water to clean and heat the tea leaves. Steep for 20 seconds, and lengthen the time for each subsequent infusion.
The number of infusion can range from 10 to 20 times.