2002 Tongqing Hao Yunnan Ripe Pu-erh Tea Cake | Guangdong Stored Aged Shou Pu-erh 357g

The 2002 Tongqing Hao Yunnan Ripe Pu-erh Tea Cake is a distinguished vintage Shou Pu-erh from one of Yunnan's most historically respected tea brands. Crafted using traditional stone-milled pressing techniques and premium large-leaf arbor tea material, this 357g cake represents the finest expression of classic Ripe Pu-erh craftsmanship.

After more than two decades of natural aging in Guangdong's warm, humid environment, this tea has undergone a remarkable transformation. The once-robust fermented character has mellowed into a deeply refined and harmonious profile, with prominent notes of aged jujube, herbal sweetness, and the classic Chen Xiang (aged fragrance) that defines great vintage Shou Pu-erh.

The brewed liquor presents a beautiful deep ruby red, bright and crystal clear in the cup. The texture is thick, smooth, and silky — reminiscent of a rich rice soup — with a naturally sweet, mellow flavor and a long-lasting warmth that lingers well after each sip. Highly resistant to multiple infusions, this tea reveals new layers of depth and sweetness with every steep.

A perfect choice for collectors and seasoned tea lovers who appreciate the elegance, depth, and comforting warmth of a well-aged vintage Ripe Pu-erh.

• Historic Tongqing Hao Brand – Crafted by one of Yunnan's most respected traditional Pu-erh producers, renowned for quality and heritage
• Traditional Stone-Milled Pressing – Hand-pressed using classic stone molds, preserving the integrity of the leaf structure and allowing for optimal long-term aging
• Premium Yunnan Large-Leaf Arbor Material – Made from mature arbor tree leaves, delivering a rich, full-bodied tea with exceptional depth and sweetness
• 20+ Years of Guangdong Natural Storage – Naturally aged since 2002 in Guangdong's warm, humid climate, developing prominent aged jujube aroma, herbal sweetness, and classic Chen Xiang
• Collector's Grade Vintage Shou Pu-erh – A rare 357g aged ripe Pu-erh cake prized by experienced collectors and connoisseurs for its depth, smoothness, and enduring character

Rinse & Awaken
Break off 5–8g of tea and rinse once or twice with boiling water (100°C / 212°F) for 5–10 seconds each. Discard the rinse water to open the compressed leaves and release the aged aroma. Aged Shou Pu-erh benefits from a double rinse to fully awaken the tea.

Brewing Method (Gongfu Style Recommended)
• Teaware: Yixing clay pot (highly recommended) or porcelain gaiwan
• Water Temperature: 100°C / 212°F (full boil)
• Tea Amount: 5–8g per 100–150ml
• First 3 Infusions: 15–25 seconds
• Subsequent Infusions: Gradually extend by 10–15 seconds each
• Yield: 12–18 infusions

Alternative: Western Style
Use 3–4g per 300ml, steep for 2–3 minutes at 100°C. Ideal for a smooth, everyday cup with a naturally sweet finish.

Tasting Tip
This aged Shou Pu-erh is especially smooth and comforting. The early infusions deliver a rich jujube sweetness and herbal warmth, while later steeps reveal a deeper, more subtle Chen Xiang. Best enjoyed slowly, allowing each cup to warm and soothe.

Storage Tips
Store in a cool, dry, well-ventilated space away from strong odors and direct sunlight. Avoid airtight containers — aged Pu-erh benefits from gentle air circulation to continue its natural transformation.