2008 "Taste of Hong Kong"

Tea type
Pu'erh Tea
Ingredients
Not available
Flavors
Camphor, Cardboard, Cooling, Sweet, Wet Wood
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by mrmopar
Average preparation
Not available

Currently unavailable

We don't know when or if this item will be available.

From Our Community

1 Image

2 Want it Want it

3 Own it Own it

1 Tasting Note View all

  • “So THIS is camphor. Never smelled camphor before, but this MUST be it. A very cooling vibe in the back of the throat. Hmmmm. Not at all what I was expecting. After trying the HK stored 1985 maocha...” Read full tasting note
    60

From Yee On Tea Co.

Pu-erh Tea: Famously produced in Yunnan China and popularised after the early days of storage of raw Pu-erh tea in Hong Kong. We’ve developed this Pu-erh tea with the Forever Tea Factory (永年茶廠) to capture the essence and to tell a story of the early glory days of “Traditional Hong Kong Stored” Pu-erh tea.

In the 70s and 80s, before there were industrial furnaces, Pu-erh tea produced in Yunnan were sprinkled with buds, roast dried over a coal fire and steamed to soften the tea for processing. During this process, the smell of smoke from the coal fire is infused into the tea given Pu-erh tea from this era a distinct aroma.

The “Taste of Hong Kong” teacake is made the same traditional way using the popular spring tea Qizi cake recipe from the 70s with added spring buds and stored and post-fermented in our traditional Hong Kong basement warehouse for the past 12 years. We’ve developed a product that is faithful to the “Traditional Hong Kong Stored” Pu-erh Tea of the 70s and 80s.

This tea is full of vitality and can be enjoyed immediately or with further aging for better results. The tea cake reveals rich golden yellow young tea buds and smells of flowers, camphor and smoke. The tea taste is complex and rich in layers. The tea soup has turned into a clear chestnut red. In the beginning, there is a refreshing floral fragrance. Then early infusions have a strong fragrance of camphor, wood and smoke: long-lasting aroma and robust sweetness in later infusions. Spent leaves are soft and thin, pig liver coloured and multi-stalked. Tea leaves of grade 4 to 6.

About Yee On Tea Co. View company

Company description not available.

1 Tasting Note

60
144 tasting notes

So THIS is camphor. Never smelled camphor before, but this MUST be it. A very cooling vibe in the back of the throat. Hmmmm. Not at all what I was expecting. After trying the HK stored 1985 maocha from LP and loving it, I wanted to try other examples of HK storage. Naturally, I was led to Yee On Tea. Caked this tea because it was so cheap. Hard for me to put a number to it at this point. I need to sit through a couple more sessions with it as I’m really just trying to work through this camphor thing in my mind.

Sweet, absolutely no bitterness or astringency. Tolerated boiling water perfectly well. Would last 15+ infusions I’m sure, but I stopped early.

Dry leaf: Cardboard
Wet leaf: Cardboard, camphor
Flavor: Camphor, wood chips, sweet, cooling, thin.

Flavors: Camphor, Cardboard, Cooling, Sweet, Wet Wood

Skysamurai

Wow that looks like an interesting one. I can see how that would be difficult to put a number on

Marshall Weber

Yea was kind of taken aback by how potent this one was! I see why most people prefer dry storage haha. But it’s actually not bad…

Login or sign up to leave a comment.