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Green Mark Bing Cha is the one of few teas I really love and want to have in my offer. On the wrapper there is almost no information. Producer used the CNNP trademark wrapper but I am sure tea comes from smaller, private producer. No information about the vintage, cause before 2000 most of pu-erh cha had no such information on the wrappers. Green Mark was bought in Hong Hong (natural storage) by a taiwanese vendor 15 years ago, and the rest of the time tea spent in dry warehouse in the southern Taiwan. My vendor claims it was produced in the late 1990s. The storage is the key to success! This taste and smell so clean, delicate and smooth! No muddy notes! Pretty leaves with quite big amount of buds bring delicous liqour full of mineral and honey-like notes with hints of fresh walnut bitterness. The aftertaste is pure and sweet! This tea is old, but has some young power!

Origin:  Yunnan, China.

Vintage: 1990s

Cultivar: Camellia Sinensis var. Assamica

Age of trees: unknown, but the taste and leaf apperance shows us that it can be old trees.


Temperature of water and amount of leaves: 100 C 6,5g/100ml.
Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, rinse the tea for 20s seconds using boiling water and afterwards pour out all the water from your pot. The process of rinsing tea leaves is often defined as a waking the tea and is very important for quality of next brewings. Main aim of waking the tea is to remove caffeine and eventual pollution from old tea aged for many years. First drinkable infusion should be very short- not more than 10-20 second. We suggest to increase brewing time for 5-10 seconds in each next brewing.

Additional information


30 g, Whole cake 357g, 50 g, 100 g


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