Historic Raw Puerh Tea - Hanoi Che Banh "Red Mark" (1930s)

This is not merely a tea; it is a portal to tea history. The Hanoi Che Banh "Red Mark" from the 1930s is an exceptionally rare artifact from an era when production relied entirely on artisanal craft. Sourced from northern Vietnam and bordering Yunnan regions, the leaves were manually pressed into dense ~330-gram cakes, representing one of the early batches of the legendary Che Banh series.
Decades of pristine, dry storage have preserved the tea's natural character, avoiding any damp or heavy wet-storage notes. The dry leaf is dark, dense, and saturated with the aroma of ancient wood, dried fruits, and a distinct vintage sweetness. The liquor is deep, mahogany-amber, clear, and soft.
The flavor unfolds in profound layers: dried plum, warm antique timber, moist forest earth, and pleasant vintage sweet tones. Nuances of walnut and woody-nut accents add to its rounded, mature profile. The finish is exceptionally long, mineral, and enveloping.
The effect is near-mystical and transformative. From the first infusions, a state of deep silence descends. Thoughts slow, the body becomes light and calm. This tea induces a powerful meditative trance, creating a sensation of being suspended outside of time. Attention deepens, perception softens, and inner space becomes utterly serene. It is a tea for contemplative sessions, subtle work of consciousness, and rare, sacred moments of connection with history.
Brewing Recommendation with Reverence:

• Water Temperature: 98–100 °C (208–212 °F)
• Tea Amount: 5-7 grams per 100-120 ml (a seasoned Yixing clay pot is ideal)
• Steeping Time: Begin with a gentle rinse to awaken the leaves. First infusion: 15-20 seconds. This historic treasure possesses incredible stamina, capable of 20+ transformative infusions. Each steep reveals a new facet of its century-old story. Increase time gradually, with patience and respect.

A once-in-a-lifetime experience for the most discerning collector and seeker.