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Sheng Puer
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The master of all teas, which takes us deep into history.
It comes from the home of the tea plant, an area near the borders of China, Burma, Laos and Vietnam, and is often harvested from wild or centuries-old tea trees. It is the only species without colour in its name, as it ripens from green to black. The vast mountains far from the cities and the simple village culture of the nomadic tribes bring the unrestrained and lively character of the forest into the cup. Primitive craftsmanship barely alters the tea and lets its real nature stand out - the personality of the mountains and the power of the trees, which vibrates every cell in the body.
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Guangdong Guang Yun Sheng Puer Late 1980s
Iconic aged tea with a rich, old flavour, evoking images of old leather-bound books, rare hardwoods, resins, dried meadow herbs, a trace of camphor and iodine, and an extroverted, cheerful energy.
Origin: Yunnan/Guangdong/Guangxi, China
Cultivar: Daye – big leaf tea trees
Harvest: Late 1980s
Type: Raw (Sheng) Puerh
Storage: Hong Kong, Malaysia
In the 1960s, a unique puer production was established in Guangdong in response to the high demand among the Chinese diaspora in Southeast Asia, particularly in Hong Kong. At that time, only the Guangdong Tea Import and Export Corporation had export rights, and so it began producing its own puer for export. Tea leaves from Yunnan, blended with tea leaves from Guangxi and Guangdong, were used. They also used some advanced fermentation techniques, resulting in a darker tea than other sheng puers produced by CNNP in Yunnan at the time. This particular cake was stored in Hong Kong and later in Malaysia.
