Vintage Raw Puerh Tea - Menghai "Big Red Mark" (1970s)

The Menghai "Big Red Mark" (Hong Yin) is a name whispered with reverence among Puerh connoisseurs. First produced in 1950, this legendary raw (sheng) tea represents the pinnacle of old-school Puerh craftsmanship. Our offering from the 1970s is a continuation of that historic lineage, presenting a rare opportunity to experience a fully mature, naturally aged Sheng from the golden era, at a comparatively accessible level for such a treasure.
This tea is the definition of "fully formed by time." A true naturally dry-aged Sheng, its fermentation has unfolded slowly and perfectly over decades. The result is a masterpiece of transformation. The liquor is exceptionally dense, thick, and dark. The flavor profile is a complex and noble tapestry: venerable old wood, the bright citrus note of dried orange peel, distinct camphor, and a long, enveloping sweetness. In its depth and roundness, it may remind one of a fine aged Shu Puerh, yet it retains the distinctive, vibrant soul of a great old Sheng.
The true value, however, lies in the experience it delivers. This tea induces a profoundly powerful meditative state and a deep, immersive tea drunkenness that can carry you far away for a long time. It creates a palpable sensation of time stopping, a strong sense of immersion, and deep internal silence. This is not a tea for haste, but for deep, dedicated ceremonies.
It possesses legendary stamina, maintaining its dense flavor and powerful effect over a long series of infusions, each revealing new facets of its antique character.
Brewing Recommendation with Reverence:

• Water Temperature: 95–100 °C (203–212 °F)
• Tea Amount: 5-6 grams per 100-120 ml (a seasoned Yixing clay pot is ideal)
• Steeping Time: Begin with a gentle rinse. First infusion: 10-15 seconds. This tea is a marathon journey; it can easily yield 15+ transformative infusions. Increase time gradually and with patience.

A museum piece in a cake, offering a direct connection to the golden age of Puerh.