Indulge in the timeless elegance and unparalleled craftsmanship of the 1999 CNNP Puerh - LaoTongZhi "Hong Yin - Cai Fei - Dan Fei" Cake. Revered for its exquisite blend and meticulous aging, this masterpiece exemplifies the pinnacle of Puerh tea excellence.
Tea Origins:
LaoTongZhi: Crafted by the esteemed LaoTongZhi, this vintage cake is a testament to centuries of tea mastery. Sourced from premium tea leaves, this blend embodies the rich heritage and tradition of CNNP Puerh.
Appearance:
Red Mark - Cut Mark - Single Fei: Adorned with the distinguished Red Mark, Cut Mark, and Single Fei insignia, this 380g cake is a symbol of authenticity and quality. Its well-preserved form bears testament to the expertise and care invested in its creation.
Tea Profile
At a glance: 1999 · Sheng (raw) puerh · 380g cake · LaoTongZhi Tea Factory (CNNP)
Savor the essence of time captured within each infusion of the 1999 CNNP Puerh - LaoTongZhi "Hong Yin - Cai Fei - Dan Fei" Cake, and embark on a journey of unparalleled taste and sophistication.
Best for: improving your tea experience. Take your time with it — a good choice once you are no longer a beginner.
Brewing Guide
Water: fully boiling, 100°C (212°F).
- Warm the pot and cups, then add about 5g of leaf per 100ml.
- Rinse the leaves once with boiling water and let them rest, covered, for about 10 minutes.
- Steep the first rounds for 10–15 seconds, adding about 5 seconds with each round.
- Pour every steep into a fairness pitcher before serving.
- Serve. Sheng puerh resteeps well for many rounds.
Treat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you. Brewing the same tea well in any year, season, weather or place takes practice, and that skill is the real goal.
Storage
Keep the tea ventilated, cool and dry, away from sunlight and strong odors (kitchen spices, smoke). For long-term aging, paper or clay containers breathe better than sealed plastic.
Aged to perfection under the gentle care of Guangzhou's natural storage, this tea has matured gracefully, unlocking layers of complexity and refinement over the years.
A Note on Appearance
Not every cake shows these, but they can occur, especially in teas with more years of storage.
- Bamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.
- Tea oil spots: yellowish spots may appear and can come from natural tea oils. They are not a flaw.
- Torn wrapper: small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.
