2008 Da Yi 7542 Qizi Pu-erh Raw Tea Cake 357g

(5 customer reviews)


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About 2008 Da Yi 7542 Qizi Pu-erh Raw Tea Cake 357g

The right formula of Pu-erh tea cake and the technology of fermentation are the two key factors for making high-class Pu-er teas. They are also the core values of Da Yi Tea craftsmanship, which has also been nominated as the national intangible cultural heritage of China. While Da Yi 7572 is well-known for its fermentation technologies, Da Yi 7542 is well-known for its formulation technologies.

Normally, Pu-erh tea is formulated by mixing the same grade tea leaves from different origins, blending the different grade of tea leaves from the same origin, or combining tea leaves produced in different years. This allows us to maximize the quality and taste of Pu-erh tea. Due to the exquisite formulation craftsmanship from Menghai Tea Factory, Da Yi 7542 has a surprisingly stable and premium quality. Although there are many novel formulation technologies nowadays, it keeps its unique and classic taste. The Da Yi 7542 has also become the most classic raw Pu-erh tea cake and become the standard/benchmark of Pu-erh raw tea.

The batch number of our Da Yi 7542 is 810.

What is 7542?

 7542 is its serial number. The serial number of Pu-erh cakes has a special meaning. The first two numbers refer to the tea formula used. The third number refers to the grade of tea material used – the smaller the better. The last number indicates a particular tea factory.

Therefore, for this tea cake, the ‘75’ means the formula of the tea cake was developed in 1975 year. ‘4’ means the grade of the tea leaves is level ‘4’ and ‘2’ means it is produced by the Menghai Tea Factory.

Pu-erh made from more delicate tea materials would taste fresher because it is rich in amino acids, and the best Pu-erh is rich in health-supporting substances and strong in flavour. However, it is important to know that Pu-erh made from higher grades of tea is not necessarily the better or more expensive. Pu-erh made from lower-grade tea materials could also have a very aggressive aroma which is attractive to many tea lovers. The aroma of Pu-erh would get stronger when it is aged. When aged, lower-grade of Pu-erh can taste much better than the new and high-grade Pu-erh, and of course, aged Pu-erh will normally be more expensive.

Appearance & Taste

2008 Da Yi 7542 Qizi Pu-erh Raw Tea Cake 357g

The tea leaves are like dark brow with rich white fuzz. It is extremely smooth at the first sip, then the bitterness fades in an instant, then the sweetness explodes in your mouth. It has a refreshing taste combined with floral and fruity aroma. The tea soup is in bright yellow, without any impurity.

Taste: Bitter, Floral, Fruity, Sweet

Brewing Guide

-12 teaspoon(s)

100°C (125ml)

3-4 mins


4 tsp

100°C (250ml)

3-4 mins


8 tsp

100°C (500ml)

3-4 mins


For simple glass vessel / teapot brewing:

You can brew less tea leaves with more hot water for longer brewing time. Use 2 teaspoons of the tea for 125ml teacup, 4 teaspoons for 250ml glass or 8 teaspoons for 500ml teapot. Using 100°C hot water to infuse tea leaves for around 3-4 minutes. Re-steep for around 6-7 times. Adjust it according to personal taste.

For Gongfu Style: (Recommend using (Yixing) Clay Teapot and Gaiwan)

-Detailed processes:

  • Warm the Gaiwan/tiny teapot with hot water; discard the water afterwards
  • Add 1g Pu’er tea for every 50ml of water (recommend 7g-10g tea leaves, adjust by personal taste)
  • Pour hot water (100 °C) into the clay teapot / Gaiwan, tilt it, slowly rotating it two times and quickly discard the water (this step is for waking up tea leaves and stimulating the special aroma of the Pu’er tea)
  • Refill clay teapot/Gaiwan with hot water
  • Infuse tea for around 10s – 20s for first brew, extending extra 20s infusion time for the following brew.
  • Pour the steeped tea into serving cup and divided into small teacups and serve
  • Repeat 8-15 times depends on personal taste.



This tea was produced in Menghai County, the famous home of Pu’er tea and the earliest site of tea production in China. The area is dotted with ancient tea trees: the oldest wild tea tree here is 1,700 years old. The leaves picked from these old trees are referred to as ‘wild arbour’.

The climate there contains both tropical and subtropical characteristics. there is a southwest monsoon temperature differences across the year are small, but large from day to day. Depending on altitude, the area can be divided into northern tropical and subtropical climate zones. The annual average temperature is 18.7℃, the average annual sunshine 2,088 hours, the average annual rainfall 1,341 mm, and the annual frost around 32 days. Menghai is very often foggy, on average around 107 to 160 days a year. The soil is deep, breathable and fertile; it is slightly acidic and has good drainage. Types include red soil, yellow soil and lateritic soil, and the pH value is between 4 and 6. These are advantageous conditions for the cultivation of Pu’er tea trees.

Origin: Yunnan

5 reviews for 2008 Da Yi 7542 Qizi Pu-erh Raw Tea Cake 357g

  1. English


    Initial bitterness followed by a smooth rich after-taste. Exactly what you you expect from a fine quality premium tea such as this.

  2. English


    Smooth and Bitter with a sweet aftertaste – this is a unique blend. Thank you!

  3. English

    Georgia Y.

    The maturity of this tea cake really showed through in the flavour. I have tasted newer blends but prefer the stronger aroma of this one.

  4. English

    Mitchell L.

    This tea is so good, I love it! Thank you so much.

  5. English

    Laura C.

    The bitterness is evident upon the first sip but quickly fades leaving an intense sweetness. This tea is unique in flavour and appearance.

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