On the wrapper you will see something like this: high mountain, wild, high quality Menghai tea. It comes from unknown factory and the wrapper was customized for Hong Kong customer order. For several years tea was stored in Hong Kong but in natural storage condition: so it is not traditional HK storage but natural HK storage in humid climate. Then the tea was moved to Taiwanese dry storage.  So the tea became quite dark but did not loose all its young character. When you brew Gaoshan Bingcha, you will find forest groundcover, sweet autumnal honey, tree bark dryness and some hidden yellow flowers smell. What makes me feel this tea is real gaoshan cha is incredible huigan (returning sweetness) coming from bitterness and staying at the back of the tongue and throat for the long time.

Origin: Menghai, Xishuangbanna, Yunnan, China.

Vintage: 1990s

Cultivar: Camellia Sinensis var. Assamica

Age of trees: if we could believe the information on the wrapper: old mountain trees.



Temperature of water and amount of leaves: 100 C 6g/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


There are no reviews yet.

Leave Comment
Be the first to review “1990s Gaoshan Qing Bing Sheng Pu-Erh”