CNNP 8582

About the tea

CNNP 8582 is an aged sheng puerh from 2003 and a long-running bestseller in our collection. The 8582 series was created as a more selective alternative to the well-known 7542 recipe and oriented toward discerning Taiwanese tea drinkers. More than two decades of ageing have formed a mature, coherent profile without stripping the tea of structure or vitality. Customers return to it year after year for a rare balance: recognizable aged-sheng character, clean flavour, and a complete absence of problematic storage notes.

Origin and production

This is a Yunnan sheng puerh from the 8582 recipe series. For this kind of tea, maocha is fixed, rolled, sun-dried, pressed, and then allowed to transform slowly over time. The recipe’s larger-leaf character provides sufficient body and internal strength for extended ageing. P-21 has matured exceptionally cleanly: the aroma and liquor show no mould, staleness, damp-basement character, dirty earth, or foreign warehouse smell. At the same time, the tea has not become empty or overly softened; it retains strength, layering, and development across infusions.

Taste and aroma

The dry tea has a clean mature aroma of dry wood, herbs, and dried fruit. In a warmed vessel, dates, prunes, camphor, wood resin, and gentle spices become more distinct. The liquor is clear and deep amber-chestnut in colour. Early infusions emphasize dried fruit with soft fruit and honey sweetness; later rounds bring herbs, wood, camphor, resin, and spice forward. The texture is dense, smooth, and slightly oily. Remaining bitterness is minimal, while calm astringency supports the structure without drying the mouth. The finish is long, sweet, woody and herbal, with a camphor echo and a gradual return of fruit sweetness.

Brewing

Gongfu. Use 5 g per 100 ml in a porcelain gaiwan or clean small teapot, with water at 95–100 °C. Rinse quickly and let the tea rest under the lid for about one minute. Make the first infusions 8–10 seconds long, then extend gradually. Expect at least eight expressive infusions.

Simple steeping. Use 3 g per 250 ml with nearly boiling water. After a brief rinse, steep for 3 minutes and separate the leaf completely. Extend the second infusion to 4–5 minutes. Do not leave the leaf sitting in the finished liquor; complete decanting keeps the sweetness and clean woody-herbal profile balanced.

Session impression

P-21 is a mature tea that requires no allowance for age or storage. It opens consistently, stands up to attentive brewing, and displays everything valued in a fine aged sheng: cleanliness, depth, softness, and a persistent finish. It is a dependable choice for an experienced drinker and a particularly clear example of successful maturation.

Storage

To preserve its established clean profile, keep the puerh in a dark place with a stable room temperature and moderate humidity. Protect it from excessive dryness, condensation, and strong odours, particularly incense, spices, and perfume. Refrigeration is not suitable for this tea.