Zhong Cha Green Mark 1999

For lovers of legendary Pu'er.


This single cake in our stock is a herald from the old and renowned brand Zhong Cha (a.k.a. Chinatea), produed in 1999 and stored in Kuala Lumpur. To its purchaser goes a lively and sweet tea with an undertone of dry herbs and a hint of smokiness, and a drinkable artefact from the last millennium.


Sigi has done an in-depth video tasting the Green Mark and reviewing the history of tea factory privitization.

1999 Green Mark: Understanding Late '90s Factory Pu'er
  • FACTORY:  Menghai Tea Factory
  • CULTIVAR:  Da Ye Zhong
  • HARVEST TIME:  1999
  • TASTE:  Dried herbs, resin, wood

Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 100°C
  • Infusion time: 4-5 min
GONGFU CHA METHOD
  • Quantity: 5g / 100ml
  • Water temperature: 100°C
  • Several short infusions

Start with few seconds. Increase the brewing time at each following infusion. Exception: If the leaves are pressed, make the first infusion longer than the second.
For best results in gongfu cha, brew in a Yixing teapot.