1990's Hong Kong Style Storage Raw Puer

Tea type
Pu-erh Tea
Ingredients
Pu Erh Tea
Flavors
Smooth, Wet Earth, Wet Wood, Wood, Camphor, Musty, Sweet, Thick, Leather, Pepper, Dates, Medicinal, Earth, Mineral, Cedar
Sold in
Not available
Caffeine
High
Certification
Not available
Edit tea info Last updated by TwoDog2
Average preparation
205 °F / 96 °C 0 min, 15 sec 8 g 18 oz / 535 ml

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17 Tasting Notes View all

  • “Drinking a 90s HK stored puer. It’s not labeled ripe or raw, but I’m pretty sure it’s a ripe because of it’s amazing creaminess. School has been extrememly busy lately, I come home at 7 everyday...” Read full tasting note
    100
  • “WHOA dirt! or is that ‘earth’…Either way, not much sweetness. 95ml F1 shuiping yixing, 6g is not sweet, but totally earthy, nearly dirt. A bit of wet wood, wet leather. The leaves are very brown...” Read full tasting note
  • “Warm, super smooth and slightly woody without the basement note of some traditional stored Shengs. Images and more at https://puerh.blog/teanotes/1990-hong-kong-style-sheng-w2t” Read full tasting note
    100
  • “Been looking forward to trying this one. Was glad to be able to get some of this from JWhisk’s stash. Steeped it at work to produce a nice, dark, thick smooth liquor and I had to come back to this...” Read full tasting note

From White 2 Tea

This aged raw puer cake was produced in the 1990′s, but the exact production date is unclear. The cakes are originally unmarked, unwrapped, and in broken bamboo tongs. This is both a blessing and a curse, since the lack of wrappers and rough condition are what contribute to the low price for such an old tea, but the lack of information makes for an unclear origin. The soup is a deep red color and smooth enough to drink right away, with a lingering sweetness and soft mouthfeel. The tea has very little of the traditional storage flavor (wetness, humidity) left in the cup. It is very difficult to find other teas of this age and quality at this price point.

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17 Tasting Notes

100
30 tasting notes

Drinking a 90s HK stored puer. It’s not labeled ripe or raw, but I’m pretty sure it’s a ripe because of it’s amazing creaminess. School has been extrememly busy lately, I come home at 7 everyday and just fall asleep, so the only time I have for tea is on the weekends and friday.

But this tea just made my morning, it’s so great. It’s like a warm hug, or sitting in a grampa chair next to the fireplace with a kitten in your lap. Yeah, that kind of warmness, haha. It’s colour is so great too. I normally don’t talk about colour, but my word is this one beautiful. It’s like a deep dark red, but when the morning light hit it the red colour started to shine.

It starts out just like a ripe, without too much flavour, but a lot of creaminess, and you get some storage flavour. Except that it starts out at like the pinnacle of most ripes with the mustiness of an aged tea of course. If you’ve ever drank a ripe, you know what I mean. At around the 3rd steeping, it’s just pure smooth creamy mushroominess. If you haven’t tried a ripe yet, it’s deffinately worth a try. Anyways, after the first steep, it brewed pretty consistently up until the 3rd steep where I am now. I don’t have time to review the tea after I’m finished, as I’ll be working for the rest of the say.

But it’s super smooth, thick, and with an oily like texture at the top of your mouth. It dried your mouth leaving it with the great taste of aged puer until you’re compelled to take another sip. Hm, as I read above I don’t think I did a good enough job, so let me explain further haha. It has a chocolaty taste to it, like not milk chocolate but like a sweet cacao bean, with a mushroomy taste afterwards, it’s so calming. When I smell the tea the aged puer note is all I smell, but it has a grape taste to it as well. the aged note is such a great compliment to all the flavours I discussed before, it’s like the bitterness that I wish young ripes had.

Well, I think I’ve summarised it pretty well, this ripe or raw, but probably ripe HK stored tea is probably the best go-to tea if you’ve been working hard all week. I’d recommend this tea if you’d love to start off your day great.

Have a great day!

Oh wow, this is a raw? Haha, this tea is just too good.

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57 tasting notes

WHOA dirt! or is that ‘earth’…Either way, not much sweetness.

95ml F1 shuiping yixing, 6g

is not sweet, but totally earthy, nearly dirt. A bit of wet wood, wet leather. The leaves are very brown when dry, but the spent wet leaves still some green to them. Kind of slimy too. This tea got a little astringent/tannic on the palate when pushed, and I can tell this could benefit from both additional aging and some airing out. Storage is definitely present, but not foul.

It started to make me tea drunk so I backed off. But otherwise, not much kuwei or chaqi, and the taste I just couldn’t get past. all-in-all this wasn’t my cup of tea. I just didn’t enjoy it. But if earth is your profile this is a decent tea…but its sold out…so this review is kind of useless and I could say blah blah blah here and it wouldn’t matter anyway. I guess I’ll hang onto the remaining sample as a good reference tea of HK storage.

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100
126 tasting notes

Warm, super smooth and slightly woody without the basement note of some traditional stored Shengs.
Images and more at https://puerh.blog/teanotes/1990-hong-kong-style-sheng-w2t

Flavors: Smooth, Wet Earth, Wet Wood, Wood

Preparation
10 g 3 OZ / 100 ML

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356 tasting notes

Been looking forward to trying this one. Was glad to be able to get some of this from JWhisk’s stash. Steeped it at work to produce a nice, dark, thick smooth liquor and I had to come back to this one after a couple of days because I just couldn’t finish the session in one day. I got sweetness out of this one right from the start, but it took a few steeps for more flavor to really start emerging, after which point the taste of the storage became very apparent. The sweetness persisted and I started to get some mustiness and wet soil, along with lingering camphor. I found there to be so much depth to the flavor that it was hard to put words to some of it, and I look forward to another session with this one.

Flavors: Camphor, Musty, Smooth, Sweet, Thick, Wet Earth

Preparation
Boiling 0 min, 15 sec

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290 tasting notes

What better tea could you want to go with the grand finale of The Princess Bride? Well, I don’t know but this is pretty darn good for it. It’s a thick dark soup with a strong woody smell. The liquor tastes woody and leathery with a hint of camphor and old books. The aftertaste is sweet and peppery on the edges of my tongue, although it also made my tongue go slightly numb along with my legs. “Hello, tea drunk.” This was a good choice for this evening’s tea and movies session and I look forward to finishing it off tomorrow.

Thank you TwoDog for this sample.

Flavors: Camphor, Leather, Pepper, Wet Wood

Preparation
195 °F / 90 °C 0 min, 15 sec 8 g 4 OZ / 120 ML
__Morgana__

Cool. I would love to drink old books!

Roughage

If only it were that easy to acquire the knowledge contained in them! :)

tea123

Did you think this had a raw beetroot taste? I did :)

Roughage

No, I never noticed any beetroot taste at all. I abhor beetroot and would have noticed something as disgusting as The Devil’s Vegetable (as it is know by me in our house). I got no vegetal notes at all. It was all antiquey things like wet wood and old books.

Kirkoneill1988

ahh tea drunk…. the calm relaxed feeling ;)

Roughage

Yes. It always seems to take my legs first so I cannot go anywhere. :)

Kirkoneill1988

that never happened to me

mrmopar

You guys have to explain beetroot to me. Is it like beets we grow over here?

Roughage

Yes, beets. The devil’s own food. Just thinking about it makes me gag. Well, maybe not but it’s the only food in the world that I have found I really dislike.

mrmopar

Thanks you two. I have had pickled beets but no other way.

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1112 tasting notes

Pu’erh TTB 2015 Tea #1
This was the first tea that I tried because I figured getting home from work that this would last a good two hours while I go through the box, sure enough it did.
Drinking it here: https://instagram.com/p/9mclSPxYHl/
This is smooth with what I call the ‘aged vegetable sweetness’. While drinking this I have one constant thought throughout the 18 steepings of this tea, other than ‘this gets darker with each steep’, being that this tea taste very similar to the 1999 Golden Bud tea I bought from Royal Tea Bay. I’m not sure if that is good or bad because the price difference per cake is $150 which is a pretty big difference. Unfortunately this is one of the first times that I can comment on price holding me back from purchasing a sheng, but we shall see when I buy a sample of Last Thoughts :)

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199 tasting notes

Very woody tea with notes of leather. A slight sweetness persisting in the later steeps. Not a tea that I would seek out, but a pleasant experience.

Flavors: Leather, Sweet, Wood

kevdog19

Short and sweet

JC

I hear you about this one, I’m not to fond of wet storage, although I can respect and appreciate some of the traits. I still have some of this sample and even the Private Order 7542 which is also pretty wet stored.

tea123

I forked out for a cake of this even though I wouldn’t rate it much over 70/100. There’s just something about it!

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90
41 tasting notes

Talk about an underpriced tea- this is real, quality aged sheng stored in a traditional environment. Soup is thick and dark, with intense sweetness and enduring aftertaste. It is suggestive of sweet dried dates, antique leather and ginseng. This would make a valuable addition to any puerh aficionado’s library.

Flavors: Dates, Leather, Medicinal

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90
50 tasting notes

This is one manly tea. Strong, deep flavors, intense longevity (easily goes past 15 steeps with only ~6gs in a standard gaiwan for me) earthy as hell like dry aged beets, viscous, and slightly astringent in just the right way. I GUESS I could understand why SOME PEOPLE dont get it. Maybe it’s just too deeply earthy, but i think that hobbes summed it up very nicely "It’s not “haute cuisine” but it is darned satisfying."

Preparation
6 g 3 OZ / 90 ML
tea123

Respect for picking out the beet.

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1758 tasting notes

Thank you Marcus Reed for this sample. This is an impressive tea, I will give it that. It also has a lot of strong flavors. It started out with a strong taste of wet wood or bamboo, depending on how you want to describe it. This taste is undoubtedly from the humid storage this tea underwent for more than twenty years. It took quite a few steeps for this storage taste to begin to go away, I would say eight. By the tenth steep it was gone. While I respect the age of this tea I didn’t like it as much as many younger teas. Only after ten steeps would I say I really began to enjoy the tea. I gave it twelve steeps and that is pretty much my limit. I will say that there is little doubt of the actual age of this tea. It had a dark brown color, darker than some shous in the first steep.

I steeped this tea twelve times in a 180ml teapot with 10.7g leaf and boiling water. I gave it a 10 sec rinse and a 10 minute rest. I was not patient enough to let the tea rest longer. I steeped it for 10 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, 1 min, 1.5 min and 2 min. I think that this tea would easily go another three or four steeps but I am basically done at twelve.

Flavors: Wet Wood

Preparation
Boiling 0 min, 15 sec 10 g 6 OZ / 180 ML
Cwyn

Since you have a steep/caffeine limit, maybe throw out the first 5 or 6 steeps and then start drinking. Especially these humid teas, get rid of all the storage, or most of it.

AllanK

That would have been a good idea had I thought of it. Yesterday was one of those rare days when I was not watching my caffeine limit.

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