Vintage Tea

Purple Cane celebrates its 33rd anniversary with a commemorative tea cake made with Dian Qing, literally Yunnan Green. It is produced and shaped in the traditional way following a stringent process. It is named Gengyun Hao with reference to the year of Gengzi according to the Chinese lunar calendar.

The raw ingredient of "Gengyun Hao" is the spring harvest of tealeaves originating from the Menghai tea area of Xishuangbanna, Yunnan. Only carefully selected leaves were blended and steam-pressed into tea cakes of 357g each.

It yields a brisk golden infusion with a gentle but bright aroma and layered, full-bodied flavour.

Purple Cane launched "Gengyun Hao" in 2020 to celebrate years of hard work, and to reinforce its commitment to promoting a life of tea enjoyment.

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.

Hailed from the tea region of Xishuangbanna, Yunnan, China. The selected broad-leafed variety raw tea leaves are sun-dried, steamed and compressed into a green puer round tea cakes. Neatly shape, and it is outstanding with its high quality. Featuring stout strips, the leaves yield clear yellowish-green tea infusion with mellow aroma and full-bodied flavours, ideal for consume immediately to enjoy its refreshing and light aroma. Or kept over an extended period of time for natural maturation to achieve smoother and more complex flavours.

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.

Hailed from the tea region of Xishuangbanna, Yunnan, China. The selected broad-leafed variety raw tea leaves are sun-dried, steamed and compressed into a green puer round tea cakes. Neatly shape, and it is outstanding with its high quality. Featuring stout strips, the leaves yield clear yellowish-green tea infusion with mellow aroma and full-bodied flavours, ideal for consume immediately to enjoy its refreshing and light aroma. Or kept over an extended period of time for natural maturation to achieve smoother and more complex flavours.

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.

Hailed from the tea region of Xishuangbanna, Yunnan, China. The selected broad-leafed variety raw tea leaves are sun-dried, steamed and compressed into a green puer round tea cakes. Neatly shape, and it is outstanding with its high quality. Featuring stout strips, the leaves yield clear yellowish-green tea infusion with mellow aroma and full-bodied flavours, ideal for consume immediately to enjoy its refreshing and light aroma. Or kept over an extended period of time for natural maturation to achieve smoother and more complex flavours.

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.

Spring, 2014. During one of my tea tours in Yunnan, I met someone in a village off the beaten path deep in the grand mountains of Xishuangbanna. There, rock outcrops in curious shapes abound and sinewy roots of ancient trees snaked across the ground. An impenetrable veil of mist in the distance and endless trails carving through the terrain provided a perfect backdrop for this faraway land.

Quite a character, the person presented me with a highly unusual tea. The broad tealeaves were harvested from ancient tea trees grown in the area. On the palate, distinct rocky minerality stood out. While the tea has a hint of Wuyi Crag Tea and Banzhang Puer, it is unique with a character of its own.

Thrilled beyond words, I took the entire stock of tea cakes. The tea was named “Jia Wu Ma Yun”, to commemorate the chance find of a tea gem during the Jia Wu Year of 2014 by a Malaysian (Ma) tea aficionado in Yunnan (Yun), which fulfilled an aspiration to build a collection of exquisite tea for storage.

The following year, the Yi Wei Year of 2015, I acquired another batch of raw tealeaves and named the finished product “Yi Wei Ma Yun”.

Given the unique appeal and its small yield (in order to not disrupt the ecosystem), “Ma Yun” is packed in stacks of five 200-gram cakes each. The fact that there are less than a thousand in total speaks volume about the tea’s rarity.

The source of this tea is no longer available; the now discontinued Malaysian Storage “Ma Yun” Collections have become much coveted collector’s items.

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.

The production is in full compliance with the original 7542 tea cake processing procedure. The raw materials are harvested from a semi-arbor type of broad-leaf varietal tea trees on the mid-slopes at an altitude between 1400m & 1800m at the famous ancient tea tree mountains of Nanluo and Bulang in Xishuangbanna, Yunnan.

As it contained raw teas of various grades, the tea cake showcased the characteristics of different tea leaves, yielding a smooth infusion with very appealing taste to the consumers. The mellow, smooth and clean infusion of early 7542 (now commonly known as 88 Green/Qing in the market) has won over consumers and the tea fraternity alike. 57% of the raw tea has reached the qualified grade 4 specification, hence the export number "7542" ("75" indicates its launch year 1975, "4" indicates the major grade characteristics of the raw tea leaves, and "2" indicates the number of its place of origin, Menghai tea factory).

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.

The production is in full compliance with the original 7542 tea cake processing procedure. The raw materials are harvested from a semi-arbor type of broad-leaf varietal tea trees on the mid-slopes at an altitude between 1400m & 1800m at the famous ancient tea tree mountains of Nanluo and Bulang in Xishuangbanna, Yunnan.

As it contained raw teas of various grades, the tea cake showcased the characteristics of different tea leaves, yielding a smooth infusion with very appealing taste to the consumers. The mellow, smooth and clean infusion of early 7542 (now commonly known as 88 Green/Qing in the market) has won over consumers and the tea fraternity alike. 57% of the raw tea has reached the qualified grade 4 specification, hence the export number "7542" ("75" indicates its launch year 1975, "4" indicates the major grade characteristics of the raw tea leaves, and "2" indicates the number of its place of origin, Menghai tea factory).

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.

It has been thirty years since Purple Cane was established to venture into the tea trade and to promote tea culture. The three-decade journey calls for a commemorative tea, and it comes in the form of a limited edition made under the joint supervision of respected tea personnel, Mr Lu Li Chen and the founder of Purple Cane, Mr Lim Hock Lam.

The tea is made with fresh broadleaf harvested from the Yiwu tea growing region located at a high elevation in the Menghai County, Yunnan Province, China. The pollution-free and ecologically-safe environment yield premium quality raw material, which has been sun-dried, steamed, shaped and compressed using the time-tested traditional method. The finished product exemplifies perfectly the lingering finish of a premium Yiwu tea.

Creating values and building a legacy, the commemorative 'Purple Cane's Zhen Wei Hao' Puer Tea Cake is firmly placed in the development of tea history and culture in Southeast Asia.

Commemorating Purple Cane's 30th anniversary, 2017

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.

Hailed from the tea region of Xishuangbanna, Yunnan, China. The selected broad-leafed variety raw tea leaves are sun-dried, steamed and compressed into a green puer round tea cakes. Neatly shape, and it is outstanding with its high quality. Featuring stout strips, the leaves yield clear yellowish-green tea infusion with mellow aroma and full-bodied flavours, ideal for consume immediately to enjoy its refreshing and light aroma. Or kept over an extended period of time for natural maturation to achieve smoother and more complex flavours.

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.

Purple Cane has launched a new commemorative tea cake to mark the 34th anniversary of its launch into the tea business. Using Dian Qing (literally Yunnan green) as the raw material, the tea was made according to the long tradition of Puer production in the Yunnan Province by way of a rigorous process. Named Sheng Yun Hao, it is a premium Yunnan tea perfect for extended storage. Sheng Yun Hao is made of meticulously-picked fresh leaves harvested from the Menghai Tea Region in Yunnan's Xishuangbanna. The leaves were custom-blended before being steam-pressed into neat and solid tea cakes weighing 357 grams each. Taking as it is, the golden infusion is crisp and refreshing with pronounced aroma.The velvety mouth feel is complemented by a complex flavour profile and a subtle, long finish. Exquisitely-crafted, Sheng Yun Hao is ideal for extended storage to benefit from the wonderful transformation over time. Specially presented to commemorate the tea journey of Purple Cane, Sheng Yun Hao is a worthy addition to your collection of hallmarked teas of superior quality.

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.

Hailed from the tea region of Xishuangbanna, Yunnan, China. The selected broad-leafed variety raw tea leaves are sun-dried, steamed and compressed into a green puer round tea cakes. Neatly shape, and it is outstanding with its high quality. Featuring stout strips, the leaves yield clear yellowish-green tea infusion with mellow aroma and full-bodied flavours, ideal for consume immediately to enjoy its refreshing and light aroma. Or kept over an extended period of time for natural maturation to achieve smoother and more complex flavours.

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.

Hailed from the tea region of Xishuangbanna, Yunnan, China. The selected broad-leafed variety raw tea leaves are sun-dried, steamed and compressed into a green puer round tea cakes. Neatly shape, and it is outstanding with its high quality. Featuring stout strips, the leaves yield clear yellowish-green tea infusion with mellow aroma and full-bodied flavours, ideal for consume immediately to enjoy its refreshing and light aroma. Or kept over an extended period of time for natural maturation to achieve smoother and more complex flavours.

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.