📺 Ep. 3 – Brewing Raw (Sheng) Puerh | Chinatown Soup Tea Club

Описание: In this video, we introduce the category of raw (sheng) puerh from Yunnan, a mountainous province in the south of China. This broad-leaf cultivar of assamica brings the ecology of its terroir into your cup. Pressed into a 357 gram cake, our featured tea is compressed and intended for aging. Tasting a 2006 vintage is an ideal entry point to appreciating aged tea. After 19 years in natural storage, which involves keeping tea exposed to the seasons (more on this in future videos), this sheng puerh enters its first maturity stage. The tea we’re brewing is tolerant of high heat and long steeping, giving us more opportunity to experiment with technique.

For puerh collectors and tea enthusiasts, recipe 7542 is not an unfamiliar number. Launched in 1975 (75) using fourth-grade large leaf cultivar (4) from the Menghai factory (2), tasting one is just a natural path to learning recipe raw puerh.

In 1988, Vesper Chan from The Best Tea House in Hong Kong coined the 88 Qing Bing (7542) — a standard of modern dry storage and one of the best examples of "Yunnan Qi Zi Bing Cha" (云南七子饼茶). Nowadays, a single 88 Qing Bing can command nearly $25,000. 😳

Besides the Menghai Factory, Dayi also produced recipe cakes like 8582, among others. Tasting this 2006 Dayi 7542 is a good learning marker to understand the production, material usage, and aging potential of raw cakes from the 1990s to 2010s made by big factories aged by the "Dry-Storage" method.

These are made for daily drinking, just like the Menghai productions from the '70's -'80s. I was a whisky head long ago, until I dug myself too deep into the single malt movement — but I still appreciate a good old Johnnie Walker (Blended) now and then. The Dayi is like an old Johnnie — always delivering what makes raw aged puerh cozy.
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🌿 Featured Tea Specs:
• Type: Raw Puerh (2006 Dayi 7542)
• Origin: Menghai County, Yunnan, China
• Source: Menghai Tea-Production Co.
• Elevation: 400+ meters
• Age: 80+ year-old bushes
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☯️ When brewed well: We notice a clean, savory camphor aromatic that lingers in the throat, with a cooling aftertaste of cedar, leather, bamboo, and dry citrus peel.
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📮 Curious about our Tea Club? Join us as we mail monthly selections to members and brew together in these shared sessions. By joining, you become part of an artist-led community exploring intentional practices, sensory storytelling, and the quiet power of shared ritual.
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🌀 Add-Ons for Everyone

🌱 In-Person Tasting – $45+ PP Meet Tim for a live session at Chinatown Soup. Sundays & select Wednesdays. Flexible scheduling available for members. → https://www.eventbrite.com/cc/come-si...

🍶 Gaiwan Starter Kit – $65 Brew like we do. Includes ox bone china gaiwan + 2 teacups. → https://www.chinatownsoup.nyc/tea-clu...
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🧧 Thanks for sipping with us.

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