Small factory Mengyang Guoyan, based in Jinghong, started tea production in 2003 focusing on pu-erh made from Xishuangbanna raw material. Founder, Ms. Dong was master tea blender in Menghai Tea Factory and she really knew how to make her own version of 7542 cake in 2006. This cake is a very close mimic of Menghai Dayi’s 7542 blend in all aspects; the blend of tea leaves, the compression strength and shape of cake. This cake was stored in Malaysia for at least 10 years – in clean and natural storage conditions. It has real aged character but it’s still potent and woody with notes of incenses, orange peel and sweet flowery undertones. Fresh hay. Perfect balance with really gentle bitterness and amazing sweet aftertaste. It’s also pure pleasure for eyes – deep orange liquor is beautiful. Like dark amber.

Origin:  Yunnan, China.

Vintage: 2006

Cultivar: Camellia Sinensis var. Assamica

Age of trees: blend of trees from different areas of Yunnan (different age of trees too).



Temperature of water and amount of leaves: 100 C 5,0-6,5g/100ml.
Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, rinse the tea for 20s seconds using boiling water and afterwards pour out all the water from your pot. The process of rinsing tea leaves is often defined as a waking the tea and is very important for quality of next brewings. Main aim of waking the tea is to remove caffeine and eventual pollution from old tea aged for many years. First drinkable infusion should be very short- not more than 10-20 second. We suggest to increase brewing time for 5-10 seconds in each next brewing.

Additional information


30 g, Whole cake 357g, 50 g, 100 g


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