1990s Guangyun

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Pu'erh Tea
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Edit tea info Last updated by kmkm
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  • “First, thanks to Liquid Proust for making old pu’erh available at an affordable price. It’s a great opportunity for everyone to expand their experiences and palate. There is a lot of discussion...” Read full tasting note

From Liquid Proust Teas

Highly suggested a few minutes is spent reading about the Guangyun productions prior to purchasing so you know exactly what this is :)

Dry stored 1990s Guangyun.

Each listing is for 20g

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1 Tasting Note

167 tasting notes

First, thanks to Liquid Proust for making old pu’erh available at an affordable price. It’s a great opportunity for everyone to expand their experiences and palate.

There is a lot of discussion out there regarding storage. Most people talk about humid vs. dry storage, in addition to how exactly they attempt to create their little pu’erh microclimates. That’s all good, but no one really ever talks about how long they plan on storing this stuff. There is a general perception that older is better. I would simply say that older is just different. And so, depending on your palate, older might just be worse.

That said, I think this is a good tea to sample to see if, for you, older is better. Do you like those earthy, vegetal pond flora notes? Do you like a cereal savory-sweetness? Do like the fragrant and pungent aroma of camphor? If so, then I guess you better start clearing some space for your stash, because you, my friend, like old pu’erh.

Personally, I find older pu’erh interesting, but not superior. For me, the optimum age for pu’erh is 7-12 years, under dry-ish storage conditions. But that’s because I like tobacco notes and dried fruit and spice cake sweetness, with some floral notes that give it some zest and pop. Stuff like the 1990s Guangyun is fun – and I have to say that the camphor experience is unique for sure (sort of like a peaty Islay Scotch malt – not delicious, per se, but fascinating and complex).

If you think you do like old pu’erh and are lamenting your expensive tastes and lack of storage, I really think you have some cheaper options. First of all, earthy, woody ripe pu’erh is a damn good approximation. You’re not going to get the fragrant camphor notes (although I have had one or two ripes that have it – more expensive than run-of-the-mill ripes, but much cheaper than aged sheng). Also, I think Fu Zhuan hei cha also gives an interesting “Chinese medicine” sort of experience that you get with old sheng. I don’t know – maybe mix the two together and see what happens?!

Anyway, this tea is mighty tasty, and certainly worth the low price LP offers it for. I just think that people need to be real about putting old sheng pu’erh on a pedestal. People are dropping loads of cash for teas that (I’m sorry) taste like a $50 wet-stored ripe.

Don’t take my word for it. Get some of this tea and see what you think.
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Dry leaf – pond flora, compost, forest floor, wet wood. In preheated vessel – cereal notes arrive

Smell – pond flora, cream of wheat, camphor, wet hardwood

Taste – pond flora, cream of wheat, wet hardwood. Hints of chocolate in finish. Aftertaste has fragrant camphor notes arrive, lemongrass, poppy seed, lemon pith, with secondary notes of prune and rum-raisin sweetness that linger in the background.

mrmopar

I am with you. I don’t tend to like the too wet stuff. Medium to dry seems to be my range too.

apefuzz

Andrew notes that this tea was dry-stored. I can’t really imagine what it would have become if it had been wet-stored. That’s what prompted me to think about length of aging. Particularly with dry storage (which attempts to retain some more of the original character of the tea), I just think that at this point – 20+ years old – the original character is lost. Why not opt for a cheaper and younger wet-stored tea? Or even a humid-stored ripe? or some Fu Zhuan with some age on it? I think all of these are cheaper and possibly even more interesting alternatives.
As someone who is known for his storage, mrmopar, what is your plan for your stored teas? At what point do you say it’s been long enough, the tea is in its prime, let’s drink!? Even reading reviews of people drinking 40+ year old tea, they hardly comment on the flavor (tastes like dirt), but instead talk about qi and how high they’re getting. Again, cheaper ways to achieve that…

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