1990s Menghai Orange Label (HK Private Commission)

These dark tea leaves possess both potency and stamina. A tea session can last upwards of 10 steeps delivering a deep and full bodied brew that is rich in taste and revealing soft layers of nuances and complexity.

Hong Kong is known as one of the four Asian Tigers (the others being Taiwan, Singapore and South Korea). The rapid growth and wealth of this port city made Hong Kong one of the wealthiest Asian cities in the 1990s and remains so to this day. This private tea production made for the Hong Kong market highlights the important role Hong Kong played as a consumer and trader of puerh tea. To satisfy the local taste and preference this batch of raw teacake was aged under HK traditional (wet) storage.

Closeup w/ Lighting and Zoom: A light coating of white frost is a familiar sign of an age teacake that has been through Hong Kong traditional (wet) storage. *SEE VIDEO LINK

Puerh tea that has been stored and allowed to develop under HK traditional storage is known for a having a mildly sweet Chinese medicine character that is presented in a dark, smooth and full bodied brew. The best example of this category of tea is represented by tea from the famous Menghai Tea Factory from the 1940s to the early 2000s. During this period of time Menghai Tea Factory was known to produce heavy, strong and potent raw puerh tea that would be very suitable for wet storage. The degree of wet storage can be generally categorized into 3 levels, mild, medium and heavy. Mild and medium wet storage retains the tea’s complexity within the dark brew whilst a heavy degree of wet storage will smooth and mellow out the tea to the extent that it becomes similar to ripe puerh.

Observing the complexity of the brew and the appearance of the wet leaves is a way to assess the level of wet storage.

This teacake represents a considerably higher quality of tea compared to what is generally available in the market. There is much to like about this teacake. The storage conditions have developed and enhanced the age characteristics of this tea very well. After a double flushing of boiling hot water to wash away the layer of age accumulated from storage the tea begins to open up. The tea leaves present a perfumed aroma of talcum powder accented by complex age notes that is simply delightful. The brew is pleasantly sweet, thickly textured, revealing good strength, complexity and traits normally found in a much older puerh tea. The main notes are Chinese medicine, talcum powder, herbs, jujube, red wood, resins combined with an array of other dark and age characteristics. Drinking this tea I am reminded of the skill, effort and time that was invested to achieve something this special. It is much appreciated.

See also
VIDEO: The Beauty of HK Traditional (Wet) Storage - 1990s Menghai Orange Label (HK Private Commission)

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