Sheng pu-erh 2007 "7538" from the Chantai plant, 357 g

Sheng Pu'er "7538" (2007) from Changtai: the maturity of a classic recipe

This sheng pu'er (生普洱, Shēng pǔ'ěr), produced in 2007 by the renowned Changtai (昌泰, Chāngtài) factory according to the classic "7538" recipe, is presented in the traditional 357-gram Bing Cha (饼茶, Bǐng chá) cake form and is a prime example of a well-aged sheng pu'er that has reached significant maturity.

Manufacturer Chāngtài (昌泰) and recipe "7538"

Founded in 1999, Changtai Tea Group quickly became a prominent player in the pu-erh market, producing tea under various brands (including Changtai Hao and Yichang Hao). The factory is known for producing its own unique blends as well as working with classic numbered recipes.

The recipe for "7538" follows the traditional pu-erh numbering system developed in the mid-20th century:

• 75: Indicates the year the original recipe was created – 1975. This connects this blend to the golden era of standardized pu-erh recipes.
• 3: Indicates the primary grade of leaf used in the blend. The number '3' indicates the use of relatively delicate raw materials—with a higher proportion of buds and young, small leaves—compared to recipes using grades 5, 7, or 8.
• 8: In the classic state-owned factory system, this number denoted the factory code. For the later-founded Changtai factory, the number '8' is the internal code for the Changtai factory itself and indicates the specific blend/region within their system.

Thus, "7538" from Changtai is their interpretation of the classic 1975 recipe, created on the basis of relatively delicate 3rd grade raw materials.

Vintage 2007: deeply aged (17+ years)

The most important thing about this tea is its age. The 2007 tea has currently (April 2025) been aged for over 17 years. During this time, sheng pu'er undergoes profound transformations:

• The youthful bitterness, harshness and astringency disappear.
• Complex, noble aromas and flavours develop with age.
• The infusion acquires dark, rich shades.
• The tea's character becomes soft, smooth, deep, and soothing. The tea is at an excellent drinking age, having fully realized its potential for maturity.

A standard 357 gram cake is the ideal format for long-term storage and gradual consumption of pu-erh.

Taste and aroma

• Aroma: Deep, complex, and warm. Characteristic notes of aging include camphor, aged wood, dried medicinal herbs, hints of dried dark fruits (prunes, dates), a noble earthiness ( chen xiang ), and a slight hint of nuts and aged leather. The aroma is clean, without any unpleasant dampness.
• Taste: Very soft, smooth, silky, without bitterness. The taste is enveloping, sweetish, with notes of camphor, wood, dried fruit, with a slight minerality and herbal sweetness. A long, pleasant aftertaste ( huigan ) and a comfortable sensation in the throat ( houyun ).
• Infusion: Thick, oily. The color of the infusion is deep amber.

Brewing recommendations

Aged sheng pu-erh requires a slightly different approach than young sheng pu-erh:

• Teaware: A Yixing clay teapot will bring out the depth of a well-aged sheng, but a porcelain gaiwan will also work.
• Amount of tea: 5-7 grams per 100-150 ml of water.
• Water: Boiling water (95-100°C).
• Washing: One quick wash is enough for clean, aged tea.
• Steeping: Start with slightly longer steeps than for young sheng (e.g., 15-25 seconds), as aged tea releases flavor more slowly but more consistently. Gradually increase the steeping time. This tea can withstand many steeps.

The 2007 Sheng Pu'er "7538" from the Changtai factory is a wonderful opportunity to try a mature, well-aged Sheng Pu'er, created according to a classic recipe using relatively delicate raw materials. Aging for over 17 years guarantees a soft, deep, and complex flavor with characteristic notes of camphor, wood, dried fruits, and herbs. This tea is for connoisseurs of aged Shengs who seek harmony, depth, and a meditative state in their cup.