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Brewing Guide
Choose your extraction method
100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
2006
Flavor Profile
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Tasting Notes
AgedMellowSweet
Vendor Notes
This 2006 Dayi 7542 offers a rich and deeply aged fragrance, characteristic of a well-stored raw Pu-erh. The liquor is thick, full-bodied, and mellow, providing a satisfying mouthfeel. Expect a delightful balance with a pronounced returning sweetness and noticeable saliva production, making it an excellent daily drinker.
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About This Tea
What does 2006 Dayi 606 7542 taste like?
This 2006 Dayi 7542 offers a rich and deeply aged fragrance, characteristic of a well-stored raw Pu-erh. The liquor is thick, full-bodied, and mellow, providing a satisfying mouthfeel. Expect a deligh. It leans aged, mellow and sweet.
How should I brew 2006 Dayi 606 7542?
Water around 95–100 °C (203–212 °F). In a mug, steep 3–5 min. For gongfu, use 5–7 g per 100 ml, 10–20 s steeps (10–20+ rounds). You'll get to see how the flavor changes across multiple rounds. Rinse the leaves once with boiling water before your first real steep. It cleans off storage dust and gets the flavor going.
Where does 2006 Dayi 606 7542 come from?
Grown in Yunnan, China. This batch is from the 2006 harvest.
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