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Steep time
10s
Method: standard
Steeps
5
Recommended
Water temp
98°C
Adjust to taste
Leaf ratio
6.4g / 100ml
125 ml Recommended
Oxidation
—
Caffeine
Medium
Highlighted notes
OrangeBrown SugarFresh-cut Grass
Overview
Tip: Steep 1g of 2008 DaYi 7542 Raw Pu-erh in 150ml at 92°C for 2 minutes.
Pairings: fresh fruit tart, roasted chestnuts, steamed dumplings
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