tea estate

Dayi 7542 Sheng (Raw) Pu-erh Cake

Yunnan, China

About this product

The Menghai Tea Factory 7542 is the most widely recognised benchmark raw (sheng) pu-erh in the world — the recipe number (75=year created, 4=grade of leaf, 2=Menghai factory code) has been in continuous production since 1975. Made from Yunnan broad-leaf Da Ye varietal maocha, each 357g pressed cake is designed for long-term ageing: the young tea is astringent and grassy; after 10–20 years of dry-storage it transforms into something of profound complexity. A living document of terroir and time.

The deductive profile Library

stylesheng puerh

format357g pressed cake

regionYunnan

storagedry storage preferred

varietalDa Ye broad-leaf

puerh typeraw/sheng

aging potential10-30 years

Service

notesrinse 5 seconds; short flash infusions for young cake; longer for aged

vesselgaiwan or yixing zisha teapot

infusions8-12

brew temp c95°C

water hardnesssoft filtered

steep time first15-30 seconds

rinse recommendedTrue

leaf to water ratio5-7g per 100ml

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Pairings

cleanse

Dim sum

Sheng pu-erh's polyphenol-rich bitterness cuts through the oils and fats in Cantonese dim sum. The traditional yum cha service (literally 'drink tea') is built around this pairing.

classic any

cleanse

dimsum

Sheng pu-erh beside dim sum is a Hong Kong tradition; the astringency cuts through pork fat while the sweetness of the bao moderates the tea's sharpness

classic casual

complement

food

Sheng Pu-erh and Cantonese roasted duck are a classic pairing; the aged tea's tannic structure bridges the duck fat

classic main

complement

casual

Dayi 7542 Sheng bridges the char siu's sweet-soy richness; raw pu-erh's astringency cuts through the BBQ glaze

established main

cleanse

meat

Young sheng pu-erh's astringency cuts through Peking duck fat; an astringent-tannin that mirrors the function of red wine beside duck

adventurous main

complement

chocolate

Young sheng's bitter-grassy tannin and dark chocolate's bitter roast tannin share a structural resonance

adventurous dessert

complement

Aged cheese

Both aged pu-erh and Époisses develop extraordinary complexity through microbial fermentation over years. The shared transformation aesthetic creates a global fermentation summit.

adventurous cheese

complement

cheese

Young sheng's astringency is moderated by aged gouda's fat; the caramel in the cheese bridges to the tea's evolving sweetness

adventurous cheese