The Menghai "Red Mark" from 1998 is a distinguished and potent example of vintage raw Puerh from esteemed old storage. This tea has matured without becoming overly heavy or dull; its profile retains a vibrant, lively fruitiness that keeps the taste bright, clean, and expansive, while its structure is soft and rounded, devoid of any harshness or astringency. The dry storage conditions allowed for even maturation, resulting in a mature, fruity-woody aroma. The liquor is transparent and amber-red. The flavor presents dried fruits, the distinctive sweetness of aged Sheng, and a light, refreshing fruitiness. The finish is long, cooling, and voluminous. The effect of this tea is profound and complex. It induces a very powerful, euphoric state—a deep "tea drunkenness" accompanied by a simultaneous surge of lucid energy. The resulting state is clear, collected, and strong, a signature characteristic of high-level, mature Lao Sheng. This tea unfolds in layers and possesses excellent brewing stamina, maintaining its dense, flavorful character over a long series of infusions, each revealing new nuances. Brewing Recommendation with Respect:
Water Temperature: 95–98 °C (203–208 °F)
Tea Amount: 5-6 grams per 100-120 ml (a small Yixing pot is ideal)
Steeping Time: Begin with a quick rinse. First infusion: 10-15 seconds. This tea can yield 15+ transformative infusions. Gradually increase time to journey through its evolving spectrum.
A benchmark tea for connoisseurs seeking the powerful, euphoric experience of a top-tier aged Sheng.
