Sheng 7542 (2011)

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Dark Wood, Drying, Floral, Hay, Raisins, Sweet
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by tea123
Average preparation
Boiling 0 min, 15 sec 7 g 3 oz / 100 ml

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3 Tasting Notes View all

  • “Clean, strong and astringent with a slight smokyness. Good factory Sheng but nothing compared to Peter’s own Shengs. Images and more at https://puerh.blog/teanotes/2011-dayi-7542-yellow-mark” Read full tasting note
    40
  • “This tea had a great price, so I decided to grab a cake to try. I am a big supporter of factory productions, and I like imitations as well, so I kept an open mind when brewing. The cake is...” Read full tasting note
    82
  • “This was a free sample with my order from Pu-Erh.sk. Sample labelled 6 and containing 8g. 4g in Gaiwan. Dry leaf: Dark brown; high compression. At a guess, very light herbyness. Rinsed Gaiwan:...” Read full tasting note
    75

From pu-erh.sk

old school 7542 BingCha 2011
I tasted several 7542 original Dayi cakes from recent years going back to 1997. Only the oldest made quiet an impression on me. Although this one cost several hundreds Euro already. I also run into a few ‘private order 7542 cakes too. The 2011 one, a dry stored in Jiangsu, with very strong typical characteristics and a good price had to end up in pu-erh.sk aged raw pu-erh teas offer.

Taste:
Clean without any disturbing side effect, a strong bitterish, fruity ’menghai’ style maintaining at least first 10-11 brews. Very long, tasty, nutty aftertaste.

Overall feeling:
I am being constantly amazed by this cake. It will be and already is a great Menghai style Pu.

Stored: in Yixing, first 4 years

Recipe 7542, maocha (material) from Meng Hai areas that are south part from Lancang Jiang (瀾滄江), from Xishuangbanna (西雙版那) Bada巴達、Bulang shan布朗山、Banzhang班章、Nannuo shan南糯山)

Foot notes:
Very promising cake made in the modern era as back in the old days of state factories. Old style (Yellow mark) of paper wrapping makes it a retro cake. It’s current price it makes a very accessible well made everyday pu-erh tea.

About pu-erh.sk View company

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3 Tasting Notes

40
126 tasting notes

Clean, strong and astringent with a slight smokyness. Good factory Sheng but nothing compared to Peter’s own Shengs.
Images and more at https://puerh.blog/teanotes/2011-dayi-7542-yellow-mark

Preparation
10 g 3 OZ / 100 ML

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82
506 tasting notes

This tea had a great price, so I decided to grab a cake to try. I am a big supporter of factory productions, and I like imitations as well, so I kept an open mind when brewing. The cake is moderately compressed with some aromas of hay, slight floral, raisin, and cherry along whit some dark wood. The leaf is a bit rustic in its appearance as well as its scent. I warmed my teapot and threw some inside. The aroma opens into a punchy scent of wet hay, wet wood, grassy, and sharp fruits. I washed the leaf once and began my brewing. The taste is very rustic as well with lots of hay and wood. I can grab at some dry floral along with a sweet aftertaste, but the brew grows thin quickly. However, the qi is good and warming along with a pleasant head space. I liked the qi, but the drink was a bit too much for me. I think this cake will spend its day in storage until it learns to calm down a bit. A perpetual time-out.

https://www.instagram.com/p/BRODoC9AyFm/?taken-by=haveteawilltravel&hl=en

Flavors: Dark Wood, Drying, Floral, Hay, Raisins, Sweet

Preparation
Boiling 0 min, 15 sec 7 g 3 OZ / 100 ML

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75
91 tasting notes

This was a free sample with my order from Pu-Erh.sk. Sample labelled 6 and containing 8g.

4g in Gaiwan.
Dry leaf:
Dark brown; high compression. At a guess, very light herbyness.
Rinsed Gaiwan: Dusty smoke; wood burning.
Wet leaf: Electric smoke; some fruit. The rinse was light brown suggesting some humid storage.

Summary: Tasty with it’s sharp bitterness and early smoothness.

5s – Light brown liquor. Must be humid storage. Liquor is thick; there is a little smoke in the background. There is a balance of honey and tobacco. Incredibly smooth with a delicate soft sweetness.
10s – Light brown liquor. More smoky, peppery smoke and bitterness. This has some Menghai flavour profile, but the smoke is a little heavy and a little thicker than what I expect.
15s – Bronze liquor. There are raisins. It has a slightly bitter, sour finish, and that is when the raisins really come in. The smoke is easy off. The finish is good: it has a good bite with the bitter/sour notes against the sweet raisin fruitiness.
20s – Light brown. It is sparkling on a woody base with a very tasty sour finish. I had a look at the leaves in the Gaiwan and they look like plantation stuff: small green leaves and stems, reminding me of my Menghai tuo. Menghai tuo with humid storage. I’m guessing cheaper leaves have been aged in an environment that has improved the tea greatly.
25s – Lighter brown. The bitterness/sour flavour stays with you and there is some tartness. This tea is juicy and makes the mouth water with its crisp, sharp bitterness.

Preparation
4 g 3 OZ / 100 ML

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