Production Year: 60’s
Manufacturer: Meng Hai Factory
Type: aged green cake
Weight: 10g sample
Description: The Ba-Zhong Huang Yin represented the transitional period of 60’s, when the pu-erh production was migrated from the 50’s “Yin Ji” to the centrally-controlled and distributed by CNNP. This also marked the birth of “Chi Tse” beeng. Hence it was selected in the 5th International Puerh Appreciation to let people experience the unique transitional period.
It was indeed a hybrid of 50’s Yin-Ji pu-erhs and 70’s Chi-Tse cakes: the nei fei is still the “Ba-Zhong” nei fei of 50’s, also the leaves and taste largely follow the traits of 50’s. But the wrapper is new: The chi-tse cake’s wrapped with English characters marked the CNNP’s effort to open up export market for pu-erhs.
Interestingly, when I called a prestigious Hong Kong tea house to inquire about the 60’s cake, the answer was: we don’t have it, and there are no 60’s “pu-erhs” on the market! They tried to persuade me that in 60’s there were only Guang Yun Gong beeng, and why don’t I buy some from them?
In fact, numerous records have proved that the pu-erh production was never ceased, even during the turmoil of the Cultural Revolution (66~76). It was mostly for political reason that pu-erh production had to be continued to satisfy the need of minority people in Yunnan and most important, Tibetans: to prevent them from uprising or seeking independence, the first thing is always to make people warm and content! Hmm… how about learn some history?
This 60’s Ba-Zhong smartly amplifies the sweetness, the calming, and the mellowness of 70’s Jian Tei in an inconceivable way! Superb influencing and expansive feeling in the mouth and throat. Profoundly resonating inside the body, yet has a very silk and smooth texture.
Note: we used 8g for each table in the 5th International Aged Pu-erh Appreciation party, and each table sat from 7 to 9 people. So with 10g you can easily plan a tasting with similar headcount.
Each order is one 10g sample of this cake in a tin can.