Mid-2000s Puerh Tea (Standing and Dark Association)

 

This is a follow-up to the previous post - The Year that Changed Puerh Tea (2005) to address the question, “What happened to these teas and how are they viewed?”

The Year that Changed Puerh Tea (2005)

Walking the streets of a tea market in Kunming, China in 2005

The Rawness of Puerh Tea

Traditional processing of puerh stood out as being different from green tea and oolong production by preserving the rawness of the tea.

 

The Rinse

To rinse or not to rinse ...

2011 Menghai Tea Factory 7262 (Ripe)

It’s early days yet but this tea has taken a pleasant turn.

 

1990s Guang Yun Gong

Done! Glad to see the end of this 1990s Guang Yun Gong teacake

The Glory of the Leaf

Special Offer for 2025 End of Year

A taste of history and nostalgia …

AGEING INSIGHT: The Green Banana (Heat)

The effects of heat on the ripening process.

 

AGEING INSIGHT: The Green Banana

The Green Banana

Tips for the Serious Puerh Enthusiast

Tuition Tea

Tuition tea

 

The End of Hong Kong Traditional (Wet) Storage?

Hong Kong Traditional (Wet) Storage fundamentally is a process for conditioning young puerh tea under heat and humidity to age more quickly. This nurturing of microbial activity under the process can induce a white coating to form on the tea leaves. The resulting tea takes on a dark profile becoming soft and mellow, and developing a distinct age character that is unique to this tea category. - Photo 1990s Menghai Orange Label (HK Private Commission)

Age White Puerh Tea

 Sunshine in the cup

 

1990s Private Production

 

Old style heavy kneaded tea leaves and stone compression

2000 Xia Guan Toucha

An old classic Xia Guan toucha

Antique Puerh (Loose Leaf)

Old petrified tea leaves

1980s Liu An Sun Yishun

  

1980s Liu An basket

Old Keemun Tea

 

Old Keemun Tea (30 years)

Photo Set – 2003 Yiwu (Special Grade)

  

A composition of buds and tender top leaves