This tea with big pretty leaves comes from Yiwu but most of the time it was stored in Hong Kong in private house of the former owner, then few last years tea was resting in Taiwanese environment. So it’s not something we know as traditional humid Hong Kong storage, I would say it’s HK storage but very mild and balanced. Almost 20 years of aging and good old tree raw material created this amazing tea. Thick, mineral with copper coloured liquor and beautiful notes of wood, leather, clay and honey (or molasses). Not bitter, not too earthy. The huigan (sweet aftertaste) comes very fast, few seconds after sipping the cup. 

Origin:  Yiwu, Yunnan, China.

Vintage: 1999

Cultivar: Camellia Sinensis var. Assamica

Age of trees: unknown, probably old qiao mu trees. 



Temperature of water and amount of leaves: 100 C 6-7g/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 15-20s 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, 50 g, 100 g


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