Detailed Introduction: https://kingteamall.com/blogs/news/99-ghost-blue-mark
Later, we will take one cake to use for sample selling.
Origin and Craftsmanship: Crafted by the China National Native Produce & Animal By-Products Import & Export Corporation (CNNP), this tea hails from the prestigious Yunnan province, renowned for its Puerh tea production. The 1999 "Gui Lan Yin" or "Ghost Blue Mark" is a testament to traditional Puerh craftsmanship, utilizing leaves from ancient tea trees, which impart a depth and complexity not found in younger tea plants.
Leaf Composition: The leaves used in this cake are a blend of spring and autumn harvests, ensuring a rich profile.
Cultural Significance: The "Ghost Blue Mark" holds a special place in Puerh lore, not only for its age but also for its unique labeling, which evokes a sense of mystery and tradition.
Tea Profile
At a glance: 1999 · Sheng (raw) puerh · 357g cake · CNNP
The selection process focused on leaves of the highest quality, characterized by their dark, deep color with a sheen reminiscent of aged silk, indicative of the tea's maturity and potential for further aging.
Aroma and Flavor Profile:
Aroma: Upon opening, the cake releases an earthy aroma with subtle floral undertones. As it steepens, hints of camphor and a slight smokiness emerge, layered with the sweet, musty scent of well-aged wood.
Taste: The initial infusion might surprise with a mild bitterness, which quickly transitions into a profound sweetness, a hallmark of aged Sheng Puerh. Over time, the tea develops a robust body with notes of dried fruits, dark chocolate, and medicinal herbs, providing a warming, soothing sensation.
Liquor Characteristics: The liquor is a deep amber, almost gold in color, with a clarity that speaks to the purity of the tea materials. It exhibits a rich, full-bodied texture, which is smooth yet invigorating, leaving a lingering sweetness in the mouth known as 'hui gan'.
The result is a tea that has gracefully aged, offering a nuanced taste experience that continues to evolve.
This cake represents a piece of history, capturing the essence of tea culture from a bygone era with every sip.
Experience: Drinking this tea is akin to embarking on a sensory journey through time. Each infusion reveals new layers, making it an excellent choice for those who appreciate the evolving narrative of aged tea.
Best for: Ideal for tea ceremonies or quiet moments of reflection, the 1999 CNNP "99 - Gui Lan Yin" invites you to explore the rich tapestry of flavors that only time can weave into tea.
Brewing Guide
Water: rolling boil, 100°C (212°F).
- Rinse teaware with hot water; use roughly 5g of tea for each 100ml of vessel.
- Give the leaves one quick rinse, then cover and rest about 10 minutes to wake them up.
- Begin with 10–15 second steeps, lengthening each by about 5 seconds.
- Decant fully into a sharing pitcher each time.
- Enjoy — good sheng keeps giving for many infusions.
Use this as a starting point, not a fixed formula. Play with pour height and speed, and notice how the tea answers in different weather and seasons. Learning to brew one tea well anywhere, anytime is the real craft.
Storage
Store in a cool, dry place with gentle airflow, out of direct light and away from strong smells such as cooking spices or smoke. If you plan to age it for years, breathable paper or clay storage suits puerh better than airtight plastic.
Stored under natural conditions in Guangzhou, this tea has benefited from the city's humid climate, which aids in the slow oxidation process, enhancing the tea's depth without compromising its freshness.
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.
