1980s Hong Kong-Aged Shou Puerh

1980s_shou.jpg
1980s_shou.jpg
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1980s Hong Kong-Aged Shou Puerh

from 32.00

Combining multiple fermentation and aging techniques, this rare, 30+ year old tea achieves a remarkable balance. Oak, waxed wood, and incense, plus a difficult to describe lightness floating upon the depth.

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This very high-end loose leaf shou puerh comes to us via a well-respected Taiwanese collector after being produced in China 30+ years ago, wo dui fermented (wet-piled) and then traditionally aged in the Hong Kong style. What is remarkable about this particular tea is the complexity and quality of its fermentation and aging. The wet piling processes used in the 1980s and ‘90s were much lighter and more refined than those used today (which largely aim to fulfill the market’s demand for darker and darker puerh). This tea is an exquisite example of that style. Much of the original structure and grain of this tea remained intact after its primary fermentation. This allowed, effectively, for a secondary fermentation, but one that took place slowly, across 30+ years. As a result of this double fermentation, we get to experience the characteristics of a truly beautiful, old tea— characteristics that usually are not found in puerhs less than 50 years old.. Look for hints of oak, waxed wood, and incense in particular, as well as a certain lightness within the robust, thick texture. This is a rare and amazing example of wo dui fermentation and natural fermentation complementing each other and creating a wonderfully harmonious alchemy.

Instructions: 1.5 tbps/6 g tea, 6-8 oz. of 210° water. Steep once for 5-10 seconds then discard this liquid. Steep again for 15-20 seconds and enjoy. Repeat up to 10-12 times, adding 5-10 seconds each time.