This 7581 recipe from the Kunming Tea Factory offers a tasty glimpse into the past, a time when shou puerh was often fermented for a shorter period of time than is commonly done now. This lighter touch makes the tea more lively, reminiscent of a well-aged raw puerh.
The liquor is a gorgeous deep red (rather than dark brown or black) with lots of clarity and has warming tasting notes of cacao, spice, and wood. It's exceptionally smooth and vibrant.
While this recipe is still being made in the modern era, this recipe changed after 1999 so this selection is among the last of the original technique.