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Raw Puerh Tea Blue Cyan stamp Cake - Rare - Menghai Tea Factory CNNP 1990'S

Raw Puerh Tea Blue Cyan stamp Cake - Rare - Menghai Tea Factory CNNP 1990'S

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Name: Raw Pu-erh Cake, Shui Lan Yin 1990s

Origin: Yunnan, China (natural storage in Hong Kong)

Specificity: Raw Pu-erh tea (Sheng Cha), belonging to the famous Shui Lan Yin series, in the tradition of 7542-type recipes. This iconic cake from the 90s presents a typical profile of CNNP productions of that era. It benefited from relatively humid natural storage in Hong Kong for many years, giving it remarkable aromatic depth while preserving its freshness and vitality. This tea is now a prized item, both for connoisseurs and collectors of aged Pu-erh.

Packaging: 400g compressed cake (originally)

Bouquet: The cake, still wrapped in its original paper, immediately evokes CNNP productions of the 90s. The paper, of extreme fineness and softness, subtly reveals the curves of the leaves through its transparency, adding an almost sensual dimension to the discovery.

Once unwrapped, the cake reveals a harmonious intertwining of fine leaves, patinated by time, with warm and deep hues.

When dry, the aroma is ample and intense: fresh camphor notes, precious wood, hints of hazelnut, and the characteristic sensation of time spent in a controlled humid atmosphere.

When wet, the leaves release a bouquet of great depth: dried fruits, pistachio, noble wood, with that enveloping and persistent camphor freshness.

Texture: Fluid, silky, and particularly enveloping liquor. A round, full, and mellow texture that delicately coats the palate without any harshness.

Taste: The attack is frank and full, yet immediately soft and balanced. No aggressiveness, no harshness: everything is about finesse.

The aromatic profile develops with richness and subtlety:

  • refreshing camphor notes
  • deep woody nuances
  • hints of dried fruits (pistachio, hazelnut)
  • slight evocations of ripe apricot

The tea offers remarkable continuity between the palate, throat, and nasal cavity, creating an immersive and persistent experience.

The strength of this tea lies in its roundness, a penetrating, almost mentholated freshness, which structures the tasting while masking any roughness.

The overall impression is one of great harmony: each note balances, complements, and enriches the others. Beautiful length in the mouth with a subtle and lasting sweet aftertaste (Hui Gan).

Color: Clear liquor oscillating between deep apricot and warm copper, with a remarkable brilliance.

Properties: Rich in active compounds and antioxidants, this Pu-erh aids digestion and provides a feeling of lightness after meals.

Its internal energy (Qi) is particularly notable: this tea penetrates deeply, calms the body and mind, while also being able, depending on sensitivity and the moment, to induce a floating sensation, or even a slight euphoria.

Excellent aging potential, although already fully expressed.

Dosage: 6 to 8 grams for about 10 to 15 infusions

Preparation:
Waking the tea: Rinse twice at 100 °C (2 to 3 seconds)

Infusion: Start at 95–100 °C, 5 to 10 seconds for the first infusion, then gradually increase

Note: Natural storage in Hong Kong played an essential role in the evolution of this tea, bringing it depth, roundness, and complexity while preserving a beautiful freshness.

Like all great Pu-erh, its profile evolves according to storage conditions and interaction with time. Here, the balance between the imprint of aging and the tea's original vitality is particularly successful, offering a rich, nuanced, and deeply sensory experience.

Reference: http://www.puerh.fr/article/shui_lan_yin_1997_un_grand_cru_des_annees_90.htm

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