विवरण
The tea and the pack
A full-size 357g raw Pu-erh cake from TAETEA’s Bada Mountain selection, listed as batch 2601. The wrapper carries an eight-year maturation statement; that producer statement is separate from the packing batch and is not a newly inferred harvest date.
Product details
| Brand | TAETEA (Dayi) |
|---|---|
| Tea style | Raw Pu-erh (sheng) |
| Recipe / selection | Bada Mountain |
| Net contents | One 357g tea cake |
| Origin | Yunnan, China |
| Production batch | 2601 (as listed in the supplied specification) |
| Tea material | Sun-dried large-leaf tea from Yunnan |
| Storage life | Suitable for long-term storage under the conditions stated on the packaging |
| Maturation statement | Eight-year maturation stated on the wrapper; distinct from the production batch |
Cake, leaves and cup
The photographs show a golden infusion, a tightly pressed cake and opened leaves after brewing. The producer presents this as an aged raw-tea style with a rounded mouthfeel and lingering finish. Water, leaf quantity and steeping time will change the color and strength of your cup.
TAETEA and its Yunnan background
These TAETEA (Dayi) selections belong to the Pu-erh range associated with Menghai Tea Factory in Yunnan. The numbers 7542 and 7572 identify recipe lines; the production batch is listed separately. Garden, factory, storage and evaluation images below provide background from the producer’s material rather than a record of every step for this particular pack.
Brewing and storage
For a gaiwan, start with about 5–7g of tea in 100–120ml of water at 95–100°C (203–212°F). Carefully loosen leaves from the edge of the cake with a tea pick. Begin with short infusions and adjust the leaf quantity and steeping time to your taste. Pu-erh contains caffeine. Store in a cool, dry, ventilated place away from odors and contamination, following the instructions on the pack. Age alone does not guarantee quality.
Teaware and styling props in the photographs are for illustration. Original printing on the wrappers and boxes is retained.
