1970's Tong Xing Hao Beeng Cha Tea Leaves - Vintage Pu-erh Teas
The Tong Xing Hao Beeng Cha leaf is a Grade 3, Large Leaf variety, which is exceptional for Beeng Cha's. The hue is considered brown and raw (not cooked or black). The taste is known for its sublime smoothness and woody aftertaste. The leaves may be infused many times, for superb cups of tea each time. Only time and expert production can produce a tea of this class. In addition, the rice paper wrapping is hand embossed in the chop fashion. Note that the lettering is very faded on all these cakes, but the tea is clean. Each cake weighs about 380 g. This tea is truly intoxicating and rare.
The resplendent Pu-erh tea was grown and produced in the Chinese town of Yi Wu. Since the factory it was produced in was established in 1733, it was called the Tong Shun Xiang Hao. This tea survived the Chinese Cultural Revolution of the late 1960s when the only family that knew the secrets of making it sought asylum in Thailand. A historical relic and cultural survivor, Tong Xing Hao Beeng Cha is not only an antique tea, but a treasure and a survivor as well!
Pinyin which literally mean phonetic sound in Chinese is exactly how this spectacular tea received its equally spectacular name. The name was simply transliterated from Chinese ideograms into the Latin alphabet. Thus, Tong Xiang Hao Hou Qi Yuan Cha is this teas name and Pinyin! It means that the tea leaves are compressed, it dates from the 1970s and the Pu-erh was aged using a special process.
Available from Amazon
Price: $949.00
Updated on 7-26-2008.
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