Mellow & Smooth
Appearance & Taste
The taste of our 2017 Fuhai 7576 Riped Cake is very gentle and mellow, with a smooth mouthfeel combined with an earthiness and a hint of floral flavour; because it has been aged for three years, it also has a special, rich Chen fragrance. The tea soup is pure and clear, wine-red to amber in colour.
What is ‘7576’
The serial number of Pu’er cakes has a very particular meaning. The first two numbers refer to the tea formula used. The third number refers to the grade of tea used – the smaller the number, the more delicate the tea (i.e. it contains a greater proportion of . The last number indicates the particular tea factory. Normally, the number ‘1’ denotes Kunming Tea Factory; the number ‘2’ Menghai Tea Factory; the number ‘3’ Guanxia Tea Factory; the number ‘8’ Haiwan Tea Factory; and the number ‘6’ Fuhai Tea Factory. Therefore, the serial number for this tea cake expresses that it uses the 1975 tea formula produced by Fuhai Tea Factory, and the grade of the raw material is level 7. It is important to note that Pu’er made from higher grades of tea is not necessarily better or more expensive. Pu’er made from more delicate tea materials tastes fresher because it is rich in amino acids; however, due to the smaller proportion of polyphenols, it may not yield the health benefits of older Pu’er. The best Pu’er is rich in health-supporting substances and flavour; but products made with a greater proportion of buds are less rich than Pu’er made mostly with leaves. Sometimes, Pu’er made from lower-grade tea materials also has a very powerful, almost aggressive aroma which is attractive to many tea drinkers. The aroma of Pu’er is further enriched with ageing. Even low-grade Pu’er, if aged, can taste better than new, high-grade Pu’er, and will correspondingly be more expensive.
Adjust the amount of tea based on your own taste
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)
- 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.
Menghai County, Yunan Province
It is 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 has 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.