Dad's Hong Kong Traditional Storage Raw Pu Erh

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
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Sold in
Bulk, Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by aardvarkcheeselog
Average preparation
Boiling 3 min, 45 sec 5 g 10 oz / 300 ml

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From TeaLife Hong Kong

This loose sheng pu erh traditionally went through the Hong Kong traditional storage process before sale. This was a tea my father purchased several times over three decades, and he consumed it at his office in his infuser mug (pictured). His factory was just around the corner from one of Hong Kong’s oldest tea companies, so he didn’t have to go far to get his tea!

My dad had a long history of drinking this grade of pu erh, and I even found a packet of it in his apartment in Vienna, where he lived last. It had been stored airtight: I do not suggest storing this tea airtight, as it can get pretty funky over time! It needs to breathe. I do air out this tea while I have it on hand, often for several months, so some of the more humid notes may dissipate in my warehouse’s natural dry storage environment.

This is the highest standard grade of loose pu erh the company sell. It still tastes like it always did, but it now appears to be composed of loose aged sheng instead of pieces of broken up cake (perhaps due to the rising cost of pu erh tea). I don’t know when this change occurred, but it would have been in the last five years. I believe the material used for this cake is still CNNP or Dayi plantation material from Menghai, which the company have bought, aged and sold for decades.

This tea has a distinctive humid character to it, but the humid storage note is much lighter than it was in years past. The tea was lovely, even in porcelain, but good clay would knock down the humid storage note entirely.

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1 Tasting Note

56 tasting notes

No material from 1600-year-old trees in Banzhang went into this, I’m pretty sure, but that’s not the claim. It says it’s good for brewing in a mug infuser for daily drinking, and damned straight that’s what it is. I like to make it at about 5g/300ml, and steep 3 times for 3, 4, and 5 minutes. By the end of the 2nd steep I know I’ve been drinking raw puer.

I don’t like it so much for small-pot brewing, though if you leaf it heavy and push it hard that could work. Don’t think you’d get more than 10 steeps at most though. It’s not the strongest tea out there.

Preparation
Boiling 3 min, 45 sec 5 g 10 OZ / 300 ML

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