Aged Raw Puer Tea | 88 Qingbing without wrapping 无纸八八青饼 Menghai Factory 7542

In recent years, "88 Qing Bing" generally refers to the old state-run Menghai Tea Factory standard export "7542" raw tea cakes produced from 1989 to 1992. The tea products are centered in Hong Kong, spread across China, Macau, Taiwan and Southeast Asia in a full circle. There were numerous batches of tea products during this period. Among them, they were stored in natural dry warehouses for decades, resulting in a strong and long-lasting tea aroma. The tea infusion is red and bright, and the first sip rich in layers. The tea rhyme and vintage taste makes people attached.

In recent years, because many collectors competed to this tea and the prices are high, the "88 Green Puer" have become legends and auction darlings. The name is believed to be "88 Green", which is based on the auspicious meaning of Hong Kong tea merchants who enjoy tea. "88 Qing Bing" was initially wrapped with thick paper version, but it was evolved with a thin paper version, and paperless 88 Qing Bing. This was due to the cross-strait import and export customs restrictions (mainly Taiwan) which requires tea to be in a bare package; some shops in the early years removed the outer wrapping paper and the inner ticket for sale due to circumstances and needs. TeaX carefully selects this tea from the Purple Cane Malaysian Storage collection. Today, the store opens for tea fanatics.

Brewing Hints

Break off a well-sized portion of tea leaves from the tea cake, add to brewing vessel until ¼ filled. Pour in freshly boiled water at 85°C-95°C and drain the tea infusion immediately. 1st brew is not for drinking, the purpose is for the tea leaves to unfurl and moisten. This helps release the full flavour of tea for a satisfying brew.

For 2nd brew, refill the brewing vessel with about 30 Seconds to extract the full flavour. Pour and Serve. It is good for several brews. Re-steep the leaves in a similar manner to enjoy the tea as it develops from steep to steep; continue re-steeping until the leaves are exhausted of flavour.