My first introduction to aged Pu-erh Tea was at The Fat Duck restaurant in England a couple of years ago, when I finished my meal off with a nicely brewed chunk off of a 50-year old Pu-erh tea cake (the tea is usually packaged up in compressed cakes of aged tea leaves). It was heavenly.
I’ve since tried to find pu-erh tea cakes during my travels, but only found pu-erh in loose form, of questionable origin, and usually quite bitter and earthy. I will normally brew that stuff with chrysanthemum blossoms for a more pleasant blend – the blossoms sweeten the tea and overcome the earthiness of the low-grade pu-erh.
However on our recent trip to Hong Kong we found a couple of tea shops offering vintage pu-erh cakes, so I plunked down 800 Hong Kong dollars (just over US$100) for a cake I was told was 17 years old.
As I don’t read Chinese, I don’t know for sure if my pu-erh patty is from 1993, but the first bit of it I brewed was wonderful – it had a full, warm, rich flavor without a hint of must, and better yet, the tea is good for multiple brews (I did four on the small chunk I extracted from the cake), and each was as good as the second. I say that because the tea store owners I bought the pu-erh cake from suggested (mostly with sign language) that you quickly rinse the tea leaves with hot water and discard the water (the first brew), and then you can consume the subsequent brews.
If any of you read Chinese, I would love a translation of the front and the back of the pu-erh packaging shown above. I’m curious if I got a good deal or got taken as a Gweilo.
Update – August 16, 2010: I have just added the photo below to this blog entry per Kay’s offer in the comments on this post to have her sister-in-law translate. I didn’t realize how much text was under the folded wrapper. It does say 2001, so perhaps that’s the year of manufacture? We’ll find out soon!