7581 Shu Puerh Kunming Factory 2007

The teas from the Kunming Tea Factory are particularly popular among connoisseurs, especially the Shu Cha, for which the factory is famous. The Shu teas produced in the 1990s are especially prized. They bear the factory's hallmark: a light fermentation that allows for optimal maturation, resulting in lively, fluid teas that become more complex over time. One of these, blend 7581, created in 1975 from a majority of mature leaves, has become a benchmark in the world of Pu-erh tea.

Kunming teas are known for their relatively light fermentation, which allows for natural maturation, as well as for their crisp and vibrant character. Blend 7581 is especially famous, a benchmark among Shou Pu-erh teas since 1975. It exemplifies the finesse, balance, and elegance that a traditionally produced Shou can achieve, far removed from the heaviness of many modern teas.

Produced in 2007, after the factory reopened, this tea exhibits the typical character of this classic blend, in particular its lively and fluid appearance, as well as the first signs of maturation notes, much less pronounced and complex, but already very noticeable.

Traditionally, Pu-erh tea has always been made from large-leaf tea bushes, as these possess special compounds crucial to its characteristic aroma and maturation. Even when modern Shou Pu-erh fermentation was developed in Yunnan in the 1970s, large leaves were still preferred for their deep and complex aromas.

With the resurgence of the Pu-erh market in the 2000s, the focus shifted: the finer, more expensive leaves were suddenly considered more refined and in higher demand. Ironically, these "imperial" varieties are often less complex and have a more intense flavour, especially with intensive fermentation.

The thicker leaves, on the other hand, reveal their full potential with moderate fermentation and proper storage: an impressive range of aromas in which the typical character of Pu-erh unfolds in its purest form.

Tasting:

Notes: A clean, lively and elegant tea, with a fine structure and warm notes of oak, liquorice, and resin with a delicate honey-like sweetness. Balanced depth, mineral and dense on the palate. Its maturation is very harmonious with a subtly spicy finish.

We recommend preparing it with a gaiwan or a small clay teapot: Pour approximately 3 to 5 g of tea into 100 to 150 ml of hot water (100°C) and let it steep for 5 to 15 seconds. Several infusions are recommended, until the aroma fades. With a larger dose, you can shorten the steeping time, while for the later infusions, you can lengthen it. Pu-erh tea only begins to develop its full flavor from the third infusion onward, so be sure to persevere until the end and take the time to enjoy it.

Conservation:

This pu-erh has already matured well, but it can still mature further. If you store it in a well-ventilated container in a room with neutral odour, low humidity, and no excessive heat, it will continue its fermentation process. If you intend to store it long-term, you can taste it every 5 years to observe its evolution.