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1993 Hong Kong Traditional Storage CNNP 7572 Ripe Pu Erh (15g)

1993 Hong Kong Traditional Storage CNNP 7572 Ripe Pu Erh (15g)

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Description

Please note that due to the high humidity levels involved in Hong Kong traditional storage, the bag this tea is sealed in should be opened and left to air for a few days so that it acclimatizes to your conditions and has a chance to breathe. This is crucial for an optimal tea drinking experience. However, if your environment is cool and dry, please open the bag, let it air out, and close it up again! 

I was in the eighth grade when this tea arrived in Hong Kong. My father owned a factory less than a mile from where this tea was stored. By 2003, his factory was history, and I was in college in New York. Now, in 2016, this shu pu erh is by far the smoothest Hong Kong storage shu pu erh I've ever tried, and perhaps the smoothest tea I've ever tried, bar none.. It goes down so very smoothly. I've never had a shu pu erh that slipped down my throat quite like this. If you've tried a younger or dryer storage 7572, this will make for a very interesting comparison!

Shu pu erh was created to replicate Hong Kong traditional storage sheng and satisfy demand for aged pu erh here. This is shu pu erh that was aged like sheng was traditionally aged in Hong Kong.

As with most older traditional storage pu erh, the taste of storage is dominant in this tea. The humid aromas and flavor in this tea are really quite light as far as traditional storage goes since the tea has been aired out in a controlled manner. Airing out this tea will help the storage flavor to dissipate. The longer traditional storage pu erh ages out for, the lighter the storage aroma and flavor gets.

This is a very special tea for those who can appreciate it, but at a price point anyone can afford. Only approximately 2-3 kg of this tea is available,and then it's gone forever.

Brewing suggestion: 5-8g per 100ml. Less or more depending on your taste. Place tea in a preheated pot or gaiwan. Rinse twice with boiling water, or water just off the boil, allowing 30 seconds to one minute between rinses to allow the leaves to expand. I like to use 10-20 second rinses, but some prefer to rinse for longer; this is a matter of personal preference. My first infusion is usually 10-20 seconds long, but you can vary your infusion lengths depending on the amount of leaf you use, and how strong you like your tea.

Please note: Most traditional Hong Kong tea merchants do not offer discounts on volume until I am purchasing several kilograms at a time, and in many cases, no discounts are offered at all, even for ten kilos of a single tea or more. For this reason, I cannot offer a discount on larger purchases at this time.

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