The Menghai "Green Mark" from 1996 is a cornerstone of Puerh history and a true treasure for the connoisseur. This legendary raw (sheng) Puerh cake has undergone over a quarter-century of careful aging, developing a character of immense depth, purity, and a famously profound energetic signature that is the subject of much reverence. The dry leaves are dark and aromatic, exuding a clean, even scent of aged wood and sweet dried fruits. The infusion is a deep, luminous amber, clear yet dense with body. The flavor is an evolving masterpiece: layers of prune, aged sandalwood, and a subtle, ethereal smokiness unfold, leading to a soft, enduring sweetness in the finish. Each steeping reveals a new facet while maintaining an unwavering nobility and clarity. The cha qi (tea energy) of this vintage tea is its defining feature. It is powerfully meditative and harmonizing. Drinkers often describe a sensation of spacious calm and deep, silent immersion—a clear, expansive state of mind that promotes profound inner equilibrium and mental clarity. It is an experience of pure, focused tranquility. This tea is reserved for mindful ceremonies and singular moments where the depth of aged Puerh can be fully contemplated. It represents the pinnacle of the tea maker's and time's art. Brewing Recommendation with Respect:
Water Temperature: 95–98 °C (203–208 °F)
Tea Amount: 5-6 grams per 100 ml (a small Yixing pot is ideal)
Steeping Time: Start with a quick rinse to awaken the leaves. First infusion: 10-15 seconds. This tea can yield 15-20+ exquisite infusions. Gradually increase time, and observe how its story unfolds with each pour.
