1990s Menghai Mini Tuo Cha Aged Ripe Pu-erh | 30-Year Dry Storage | Premium Shou Cha

1990s Menghai Mini Tuo Cha — Aged Ripe Pu-erh (熟水) — approx. 6g per nugget

This is not just a tea — this is a once-in-a-lifetime experience. Pressed from prized Menghai-character tail material (勃海味尾料) in the 1990s and dry-stored for nearly 30 years, this mini tuo cha has reached a level of transformation that very few aged teas ever achieve. For connoisseurs of old ripe pu-erh, this is the ceiling — and it speaks for itself.

✦ Tasting Notes

Liquor: Deep ruby-red, jewel-bright and luminous, with a gorgeous oily sheen on the surface
Mouthfeel: Extraordinarily thick and velvety — a dense, rice-soup-like (米汤感) texture that coats every corner of the mouth
Flavor: Deeply complex — aged wood, chen xiang (陈香), rich sweetness, and a full-bodied depth that builds with every sip
Sweetness: Exceptionally high natural sweetness that lingers long and pleasantly
Finish: Silky smooth water path (水路细腻), with a warm aged character (老韵) and prominent chen xiang that stays in the throat
Aroma: Sweet, aged wood fragrance — inviting, comforting, and unmistakably old tea

✦ Product Details

Era: 1990s — nearly 30 years of dry warehouse aging
Type: Ripe Pu-erh (熟茶 / Shou Cha)
Material: Menghai-character tail material (勃海味尾料)
Storage: Dry warehouse (干仓) — clean, natural aging with no humidity interference
Format: Mini Tuo Cha — approx. 6g per nugget
Origin: Menghai, Yunnan, China
Available Sizes:
- 200g — approx. 33 nuggets
- 500g — approx. 83 nuggets
- 1000g — approx. 166 nuggets

✦ Brewing Guide

Vessel: Yixing clay teapot, porcelain gaiwan, or glass teapot
Water Temperature: 95–100°C (203–212°F)
Amount: 1 mini tuo per session (approx. 6g)
Rinse: 1–2 quick rinses (5–10 seconds) to awaken the aged leaves
Steep Time: 10–20 seconds for early infusions; increase gradually
Infusions: 10–15+ infusions per tuo
Boiling Method: Simmer gently in 500ml water for 3–5 minutes for an intensely rich, warming cup