1980's Tong Qing Hao Tea Cake

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Earth, Licorice, Spices, Wood
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Sammerz314
Average preparation
205 °F / 96 °C 0 min, 15 sec 5 g 3 oz / 93 ml

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2 Tasting Notes View all

  • “4g in Gaiwan. Dry leaf: Very dark. Loose compression. Wet leaf: Bird cage, pigeon loft, chicken hut, subdued wet-dog, church (old, dusty, bird cage). The rinse was dark brown. Summary: An...” Read full tasting note
    86
  • “Eager to sample this tea, I couldn’t wait any longer. I use about 5 grams in my 85 mL 1970s Dai Cao Qing Factory 1 teapot – reserved for teas with age, A >=20 years. The wet leaves produce an...” Read full tasting note
    87

From SampleTea

It all started in the first year of the Qing Dynasty (1736 A.D.), when Tong Qing Hao first opened a mill in Yiwu town of Xishuangbanna, Yunnan to produce and sell tea. The mill was the first of its kind in Yunnan to adopt refined tea processing technology featuring “6 rounds of screening tea leaves and 6 rounds of discarding unsatisfactory materials”. This top quality processing and quality control had earned Tong Qing Hao an enormous fame that make them the biggest Puerh tea seller of its time in Xishuangbanna, Yunnan.

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2 Tasting Notes

86
91 tasting notes

4g in Gaiwan.

Dry leaf: Very dark. Loose compression.
Wet leaf: Bird cage, pigeon loft, chicken hut, subdued wet-dog, church (old, dusty, bird cage).
The rinse was dark brown.

Summary: An interesting tea with a church-like flavour that is long lasting, in the number of brews and the after taste.

5s – Liquor is medium brown. It tastes old like a church; subdued raw beetroot skin. It has a good body and a good bite for a tea as old as this. Nice, interesting, complex finish.

I rest the leaves for about 20 minutes.

10s – Liquor is darker brown. Syrupy sweetness on the front of the tongue, bird cage / chicken hut in the body, which intensifies; on the swallow there is a lingering syrupy sweetness and more of the bird cage / chicken hut. It has a good action in the mouth, with the sweetness and body intensifying and thick’ish syrupy liquor. It makes me feel calm.
15s – Dark brown liquor. There is a sweet / bitter friction in the mouth action. It is very smooth and well rounded. It raises you up. No astringency.
20s – Lesser dark brown. It has a good bite. It is lively in the mouth, with the syrupy sweetness. This tea is the Jazz tune that is cool, has a good deep beat and the solo infuses with the rest of the music, giving a muddy, laid back combination. For example: ‘Samba De Uma Mota So’ on the album Jazz Samba by Stan Getz and Charlie Byrd.
25 – This tea has had some humid storage. Raw beetroot has arrived. It’s possibly that the syrupy sweetness has opened up and transformed. This tea is now showing signs of 90s Hong Kong storage by White2Tea. If you like that tea, I recommend you give this a try.
30s – A strong, old bookshelf, mustiness is showing. Swirling this tea around the mouth shows a variety of old flavours. Interesting; and it is interesting what I paid my money to find.
40s – Dark brown liquor. More of before.
1 minute – More of before; good stuff. Slightly astringent.
14 minutes – Stronger.

Preparation
4 g 3 OZ / 100 ML
boychik

I love 1990 HK W2T. i should try this one ;)

tea123

Yes, watch out for that 5th steep of 25 seconds ;)

mrmopar

Great review on this. Thanks for sharing your experience.

tea123

Thanks for reading. This tea really stood out.

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87
43 tasting notes

Eager to sample this tea, I couldn’t wait any longer. I use about 5 grams in my 85 mL 1970s Dai Cao Qing Factory 1 teapot – reserved for teas with age, A >=20 years. The wet leaves produce an aroma that brings spices, wet wood and some chocolate to mind – slightly different from the 60s GYG. The soup can be a little thicker in the mouth but offers a very nice hui gan and pleasant sweetness that is accompanied by notes of earth, wood and perhaps black licorice? Nice qi that seems to be bringing me into a state of bliss. Pretty nice tea.

Flavors: Earth, Licorice, Spices, Wood

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 3 OZ / 85 ML
tea123

I’m drinking this right now. My first impression was ‘Oh my, this thing is really old. It smells like church and the taste follows.’ I’m on about my 15th steep and I used less than one gram. It’s beginning to show raw beetroot like White2tea’s 90s Hong Kong.

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