1990s Aged Pu-erh Ripe Tea Cake 357g – Deep Camphor, Herbal Complexity & Full-Bodied Finish
1990s Aged Pu-erh Ripe Tea Cake 357g – Deep Camphor, Herbal Complexity & Full-Bodied Finish
Product Description
A vintage Hong Kong stored Pu-erh ripe tea cake from the 1990s, with additional Guangzhou dry storage transformation since 2012. Over decades of natural aging, the tea has developed a deeply evolved and layered aged profile.
The tea cake shows visible signs of long-term aging on the wrapper, including natural insect holes and wear, which are considered normal age marks for vintage Pu-erh. Even through the bamboo shell, a distinct aged camphor aroma is noticeable, rich and concentrated.
The tea liquor is thick, smooth, and full-bodied, with a deep sweetness and a stable, rounded structure. On the palate, it is powerful yet balanced, with a warm, penetrating mouthfeel. After several infusions, the body feels warming and open, a common sensation in well-aged Pu-erh teas.
Aroma profile includes aged camphor, herbal notes, and medicinal complexity reminiscent of ginseng and traditional Chinese herbs. The taste is sweet, smooth, and deeply mellow with a satisfying aged depth.
This tea has been stored in Hong Kong and later transferred to Guangzhou for continued natural aging, resulting in a strong regional storage character. Compared to Kunming dry storage teas, this profile is significantly more intense and developed.
Important Note: This is a highly specialized aged Pu-erh with strong Hong Kong/Guangdong storage character. It is not recommended for beginners or casual tea drinkers. The flavor profile is bold, medicinal, and highly evolved.
Best suited for experienced tea drinkers familiar with aged Pu-erh, especially those who appreciate Hong Kong and Guangdong storage styles and long-term transformation teas.
For collectors or seasoned tea enthusiasts, this cake offers a rare opportunity to experience deep vintage storage character and complex aged evolution.
Product Description
Product Description
Product Description
A vintage Hong Kong stored Pu-erh ripe tea cake from the 1990s, further naturally aged in Guangzhou since 2012. Over decades of transformation, the tea has developed a deeply mature and complex storage profile.
The tea wrapper shows natural aging marks, including insect holes on the paper, which are considered normal signs of long-term vintage storage and do not affect tea quality. The tea also carries a distinctive aged camphor aroma that can be detected even through the bamboo casing.
The liquor is thick, smooth, and full-bodied, with a deep, rounded mouthfeel. On the palate, it delivers a layered aged character with notes reminiscent of ginseng, herbal medicine, and traditional Chinese botanicals such as Sanqi. The taste is sweet, smooth, and warming, with a noticeable bodily sensation often associated with well-aged Pu-erh teas.
Compared with Kunming dry storage Pu-erh, this tea shows a much stronger, more developed and more intense storage profile due to Hong Kong and Guangdong aging conditions.
This is a highly specialized aged Pu-erh suitable for experienced tea drinkers familiar with strong storage character and fully developed vintage teas. It is recommended for Guangdong-style aged tea lovers or collectors seeking authentic transformation profile teas.
Key Features
Key Features
Key Features
1990s Hong Kong stored aged Pu-erh ripe tea cake
Additional Guangdong dry storage since 2012
Developed strong camphor, herbal and aged medicinal aroma
Thick, smooth and full-bodied texture
Highly complex aged character with warming aftertaste
Brewing Guidance
Brewing Guidance
Brewing Guidance
Tea amount: 5–7g per 100ml gaiwan or teapot
Water temperature: 95–100°C (203–212°F)
Rinse: 5–8 seconds quick rinse before brewing
Steeping times:
1–3 infusions: 10–15 seconds
4–6 infusions: 15–25 seconds
7+ infusions: 30–45 seconds or longer
Can be brewed multiple times. Flavor becomes deeper, smoother, and more layered with each infusion.
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