2006 FuHai 7576 Ripe

Tea type
Pu-erh Tea
Ingredients
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Flavors
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Caffeine
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Edit tea info Last updated by DigniTea
Average preparation
Boiling 2 min, 0 sec 10 g 5 oz / 150 ml

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21 Tasting Notes View all

  • “Canton Tea Co’s 2006 Fu Hai 7576 is a cooked pu’erh that arrived in cake form. The dry leaves smell delectably loamy and full of forest-y scents. After rinsing the leaves, I perform the...” Read full tasting note
    93
    morvaltur 1791 tasting notes
  • “This is a tasty, slightly bittersweet tasting ripe tea. Despite being from 2006 there is still some fermentation flavor there. Not a lot but it is noticeable in the early steeps. I am not picking...” Read full tasting note
    89
    AllanK 689 tasting notes

From Menghai Fuhai Tea Factory

2006 FuHai 7576 Ripe 357g
The standard of perfection for ripe Pu-erh produced by Menghai’s Fuhai Tea Factory. Fuhai tea factory along with Xinghai and Menghai are the earliest tea factories producing ripe pu-erh in Xishuangbanna. Fuhai ripe pu-erhs are typically light fermentation. Light fermentation means shorter “wo dui” (wet piling) and increased furrowing of the pile to keep temperature lower and slow fermentation. This preserves the “raw” character of the tea. The result is a strong tasting tea but needing longer aging to allow for the dissipation of “wo dui” taste that is standard with younger ripe pu-erh teas.

The leaf grade is much like Menghai’s 7572 and has been dry-aged in Guangdong for 9 years. The storage condition for this tea was hot but not overly humid. The result is a clean tasting ripe pu-erh devoid of fermentation “wo dui” taste and aroma but still retaining alot of character. The brewed tea is bitter with an almost tobacco like character (or is it smokiness from it’s mao cha days?). Thick and pungent in the mouth

About Menghai Fuhai Tea Factory View company

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21 Tasting Notes

93
1791 tasting notes

Canton Tea Co’s 2006 Fu Hai 7576 is a cooked pu’erh that arrived in cake form. The dry leaves smell delectably loamy and full of forest-y scents. After rinsing the leaves, I perform the first thirty-second infusion. This first infusion impresses greatly. Quite smooth with just a tad of subtle roughness. The leaves are just beginning to release their flavors. The second thirty-second infusion loses the rough edge but remains much the same, flavor-wise.

Infusion number three, same guidelines, gains a more full body. The wood tones are rich and smooth. The fourth infusion is much the same. After eight infusions, the flavors slowly begin to give out. This tea was an amazing experience to drink. On my personal enjoyment scale, I rate it a 93/100.

Preparation
205 °F / 96 °C 0 min, 30 sec

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89
689 tasting notes

This is a tasty, slightly bittersweet tasting ripe tea. Despite being from 2006 there is still some fermentation flavor there. Not a lot but it is noticeable in the early steeps. I am not picking up a lot of complex notes but this is a shou good to drink now. Hopefully it will improve with a couple more years of aging. Mine was obtained from Yunnan Sourcing in one of their sales.

I steeped this ten times in a 150ml gaiwan with 10.4g leaf and boiling water. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, and 1 min. There were certainly a few more steeps to this tea but I rarely want more than ten steeps of any tea.

Preparation
Boiling 0 min, 15 sec 10 g 5 OZ / 150 ML

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