TAETEA Nectar Raw Pu-erh Tea Cake

The 7542 is one of the most famous pu-erh recipes, and it's the blend used in this TAETEA cake. The number is a code: '75' refers to the recipe year (1975), '4' indicates the grade of leaf used, and '2' identifies the factory (Menghai/Dayi, which is TAETEA). It's considered a benchmark recipe for raw pu-erh — if you're learning about pu-erh, tasting a 7542 gives you a solid reference point for what classic factory sheng tastes like. This cake delivers that recognizable smoky, slightly bitter young sheng profile.

Reviewers consistently report getting 3-4 good infusions from this TAETEA cake. That's decent but not exceptional for a raw pu-erh — higher-grade cakes can sometimes go 8-10 rounds. The flavor profile shifts nicely across steeps though, starting smoky and slightly bitter and mellowing into sweeter, chestnutty notes as you go.

Technically yes, but it's not ideal for long-term aging. The 150g format is smaller than the standard 357g cake, and reviewers note the compression is quite loose — both factors that work against proper aging, since tighter compression and larger cakes age more slowly and develop more complexity. It's better treated as a drink-now tea or short-term aging experiment (1-3 years) rather than a serious long-term investment piece. If aging is your goal, look for a full-size 357g cake with firmer compression.

Honestly, this isn't the best choice as a gift. Reviewers mention packaging issues that make it less presentable, and the loose compression means edges tend to break apart, which doesn't make the best first impression when someone opens it. The 150g size also feels modest compared to a full 357g cake. If you're looking to gift pu-erh to someone, consider a better-packaged option or pair this with a nice tea tray or gaiwan to make up for the presentation.

No — and that's actually a notable positive. Some lower-quality pu-erh cakes can have a fishy or otherwise off-putting smell, but multiple reviewers specifically mention that this TAETEA cake has no fishy or offensive side flavors. The aroma leans smoky, malty, and aromatic. One reviewer did note an artificial smell, but that appears to be an outlier experience rather than the norm.

This is worth paying attention to because the packaging on this particular cake isn't great for long-term storage. Once opened, wrap the cake in unbleached parchment paper or the original wrapper and store it in a clean, dry place with some air circulation — pu-erh needs to breathe, unlike most teas. Avoid airtight containers. Keep it away from strong odors (pu-erh absorbs smells easily), direct sunlight, and extreme humidity. The loose compression actually means this cake is more vulnerable to absorbing ambient smells, so proper storage matters here.

When choosing a good pu-erh, look for reputable factories with verifiable authenticity — this TAETEA cake, for example, comes with a QR code you can scan to confirm it's genuine. Beyond that, check for clean leaf material without excessive stems or dust, tight compression (which also matters for aging potential), and a flavor profile that suits your experience level. This particular cake uses the classic 7542 recipe, which is a well-known blend that gives you a reliable baseline for what young raw pu-erh should taste like.

This TAETEA cake works best with gong fu style brewing. Break off about 5 grams from the cake — which is actually pretty easy here since the compression is on the looser side. Rinse the leaves once with boiling water (around 200°F/93°C), discard that water, then steep for 10-15 seconds on your first infusion, adding 5-10 seconds each subsequent round. Reviewers report getting 3-4 solid infusions from this tea, and it's forgiving enough that you can steep it light or dark depending on your preference.

You'll need to break pieces off the compressed cake for brewing. With this TAETEA cake, that's actually easier than usual — the compression is fairly loose, so you can often just pry chunks off with your fingers or a butter knife. A proper pu-erh pick works too, of course. Aim for about 5 grams per session. One thing to note: the loose compression means the edges tend to break apart, so store it carefully. The 150g size is smaller than the standard 357g cake, which makes it more manageable if you're just trying pu-erh for the first time.

Many pu-erh drinkers do enjoy it daily, and this TAETEA cake works well as a daily rotation tea thanks to its smooth, mellow character and moderate flavor strength. Several reviewers specifically mention drinking it after heavy meals to aid digestion. That said, a couple of people did report some stomach discomfort, so if you're new to raw pu-erh, start with lighter steeps and see how your body responds before making it an everyday habit.

Reviewers of this TAETEA cake highlight a few specific benefits: the tea buzz or chaqi energy effect (a calm, focused alertness), and its usefulness after heavy meals for digestion. One reviewer even described the experience as 'wrapping your heart in a warm blanket' — pointing to a genuine emotional comfort factor. More broadly, pu-erh is valued for its antioxidant content and the way its flavor complexity rewards repeated brewing sessions.

For this TAETEA cake specifically, a small number of reviewers reported stomach discomfort, which isn't unusual with young raw pu-erh since it's more astringent than aged or ripe varieties. The tea also delivers a strong chaqi or tea buzz, which could be unpleasant if you're caffeine-sensitive. General advice: don't drink raw pu-erh on an empty stomach, start with lighter steeps, and see how your body reacts.

Pu-erh generally contains moderate to high caffeine levels, comparable to black tea. This TAETEA raw pu-erh specifically delivers what reviewers describe as a noticeable 'tea buzz' or chaqi — that alert, focused energy that pu-erh enthusiasts prize. Multiple reviewers mention this effect, so if you're caffeine-sensitive, keep this one to your mornings or early afternoons.

Raw (sheng) pu-erh like this TAETEA cake is more astringent and stimulating than ripe pu-erh. People with sensitive stomachs may want to be cautious — at least one reviewer reported stomach discomfort. The tea also delivers a noticeable tea buzz or chaqi effect, so if you're caffeine-sensitive, you'll want to avoid drinking it in the evening. Pregnant women and people on blood-thinning medications should also consult their doctor before drinking pu-erh regularly.

Many pu-erh enthusiasts drink it daily with no issues, and this TAETEA cake is positioned as a solid daily rotation tea. Regular drinkers value the consistent energy boost and digestive benefits after meals. However, since this is a young raw pu-erh with noticeable astringency, daily drinking could potentially cause stomach sensitivity in some people — one reviewer did report discomfort. If you're making it a daily habit, pay attention to how your stomach feels in the first week.

Not really — and especially not this one. This TAETEA raw pu-erh delivers a noticeable tea buzz and chaqi effect that multiple reviewers mention. Raw pu-erh in general is more stimulating than ripe pu-erh, so it's better suited to mornings or early afternoons. If you're looking for an evening tea, aged ripe (shou) pu-erh would be a gentler choice.

For gong fu brewing, start with a quick 10-15 second steep after your rinse, then gradually increase the time with each infusion. This TAETEA raw pu-erh is quite forgiving — steep it shorter for a lighter, sweeter cup or let it go longer for more of that characteristic young sheng bitterness and smoky depth. Reviewers note it re-steeps well for 3-4 infusions before the flavor starts to thin out.

For gong fu style brewing, which is how this TAETEA cake shines, use about 5 grams of tea per 100-150ml of water. For Western-style brewing in a larger mug, 3-5 grams for 8 ounces works fine. Since this tea has a moderate flavor strength and a somewhat thin body, you might want to lean toward the higher end of that range if you prefer a bolder cup.

Raw (sheng) pu-erh like this TAETEA cake generally has more caffeine than most green teas, though exact levels vary by processing and brewing method. What's distinctive here is the chaqi effect — reviewers specifically mention the tea buzz from this cake, which is a combination of caffeine and other compounds that creates a calm, focused alertness that's different from the jittery feeling you might get from coffee or even some green teas.

That depends on what you're looking for. This TAETEA raw pu-erh gives you a focused, calm alertness — reviewers describe a 'tea buzz' that's different from coffee's jittery energy. Pu-erh is traditionally drunk after heavy meals to aid digestion, and multiple reviewers of this tea confirm it works well for that. It also has less caffeine than coffee per cup. Whether that makes it 'healthier' is personal, but many tea drinkers switch to pu-erh specifically because they prefer the smoother energy curve.

Yes, all pu-erh tea contains caffeine regardless of age. However, this TAETEA cake is a young raw pu-erh, not an aged one — and young sheng tends to be more stimulating. Reviewers specifically call out the tea buzz and chaqi energy from this cake. As pu-erh ages, the caffeine doesn't disappear, but the overall effect tends to become mellower and less jittery.