Aged Shu Puerh Tea - Cha Ying Hao Hong Kong Export (1980s)

Cha Ying Hao represents the gold standard of classic Hong Kong export Shu Puerh from the 1980s. These teas were crafted from mature Yunnan material and processed with a focus on deep aging potential and the dense, rich flavor structure highly prized in the Hong Kong market. This cake is a testament to that tradition.
The brew is thick, dark, and luxuriously oily. The flavor profile unfolds with authoritative depth: aged wood, a distinct camphor coolness, natural sweetness, and a profound mature character. This tea is remarkably resilient, maintaining its density, purity, and saturated flavor throughout an extended brewing session.
The effect is the hallmark of a great aged Shu. It delivers a powerful, balanced, and long-lasting energy. It supports physical stamina, mental clarity, and deep concentration, creating a palpable sense of internal fortitude and stability. An excellent choice for lengthy tea sessions, demanding work, or any situation where reliable, enduring vitality is essential.
Brewing Recommendation:

• Water Temperature: 95–100 °C (203–212 °F)
• Tea Amount: 5-7 grams per 150 ml
• Steeping Time: Start with a quick rinse. First infusion: 15-20 seconds. This tea has excellent stamina; increase steeping time gradually to explore its full depth over 10+ infusions.

A true powerhouse from a legendary era of Puerh production.