When we travel in China, we often have the opportunity to taste some very exceptional, rare, and indescribably expensive teas. We experienced this again this year on our trip to Yunnan in May-June. Our good friend and tea master Mr. Hu is a very prominent tea expert in Kunming. He allowed us to experience the special honor of tasting a 64-year-old Puerh cake from 1949.
Mr. Hu – Tea Expert from Kunming, Yunnan
Mr. Hu served a 64-year-old Puerh in honor of us in his shop in Kunming, which was filled with Puerh cakes in all variations. May 2013.
There are different types of tea masters in China. Some use their hands to process the tea and transform the freshly picked leaves into a drink for the gods. Then there are those who have studied at university to learn the art of tea and tea culture, like our skilled partner Zhuping Hodge. Finally, there are those who have studied the plant itself, soil conditions (terroir), weather, and climate influences, among other things.
The last type has the foundation to find the best trees, the most skilled tea masters, and thus the best teas in China. Such a tea master and connoisseur is Mr. Hu, with a string of awards for the best teas behind him. This year was no exception.
Gold Medal for Puerh Cake
On the same day we arrived, Mr. Hu had received several gold medals for his Puerh cakes.
When Mr. Hu opened the brown paper bag with a few Chinese characters on it, we could not have guessed what awaited us. But the dark brown leaves revealed their age.
Puerh from 1949
The first infusion produced an almost cognac-colored liquor that smelled sweet and inviting. Instead of enjoying the tea in small white porcelain cups, we were offered to drink the tea from whiskey glasses.
The taste was indescribable. A velvety drink that can only be described as nectar, giving one infusion after another. When enjoying a tea of such high quality as this, one becomes intoxicated in the same way as when enjoying good wine or cognac. Despite the fact that there is no alcohol in the tea, one feels high from the umami and the many minerals present in the leaves that have been allowed to mature over many years.
Rare Sheng Puer Tea from 1949
The 64-year-old Puer had a very distinct clear cognac-red color and left us almost intoxicated from having tasted such precious drops.
These teas cannot be bought for money, and most collectors have an internal network built through lifelong connections – “guanxi”*. We can never prove that it was the real deal we drank, as it is a matter of trust between Mr. Hu and us, but the experience was significant enough that we will remember it for the rest of our lives.
When we travel in China and taste teas, we do not think about what the teas cost, but only about the tasting experience. Occasionally, we come across some teas that we simply must own, and then we have to bring out the big wallet. Our Purple Buds Shu Puerh is just one of them.
We were quite surprised that such a high-quality tea is used for a Shu Puerh. It consists of leaves that are rare and normally reserved for Sheng (green) Puerh cakes. We know Purple Buds from our Jing Mai Purple Buds Sheng Puerh Cake from 2011. Purple Buds Puerh buds are known for having a very high content of anthocyanidins**, amino acids, and especially polyphenols. These properties are highly sought after due to their health aspects and preventive effects.
Jing Mai Purple Buds
When we taste tea, we also do not think about all the health benefits of drinking it, but only about the tasting experience. This tea was the closest we came to the experience we had with Mr. Hu’s 64-year-old Puerh. An indescribable feeling in the mouth and an aftertaste that can be felt for several hours afterward.
If you would like to know more about Sheng (fermented) or Shu (pre-fermented) Puerh, you can sign up for one of our Oolong & Puerh courses. See more here.
*Guanxi – means connections or relationships in Chinese. It is a central concept in Chinese culture. One must create good trusting connections with important key individuals at various administrative and political levels, as well as with family and friends. Otherwise, it is difficult to get anywhere in the Chinese system.
** Anthocyanidin is a sugar-free plant pigment, usually in red or blue variations, that is said to have antioxidant, blood-thinning, and wound-healing properties. Anthocyanidins are a type of flavonoid, a potent substance with antioxidant activity, which is said to help combat heart disease and cancer.