Old Hong Kong Pou Nei 2012, old style post-fermented Pu’er tea, 70 g
S$21.5
懷舊香港系列 復刻原版 港式老普洱
The original, premodern shu cha Pu’er
For most of the 20th century until the 80’s, Yunnan’s rough, overgrown maocha were sold almost entirely to Hong Kong, the British free port that was China’s most essential export destination. The extreme low price came in time to satisfy a city whose population had quadrupled with refugees after 1949, and to meet the export need for under-developed economies in Southeast Asia.
A “wet storage” method was developed in the small colony to turn the sharp and bitter taste to sweet, smooth and earthily mesmerising. Pou Nei* soon became the most popular tea of its day, found everywhere from teahouses, dimsum restaurants, grassroot eateries, and even my own sub-poverty childhood home.
In the 1970s, Yunnan tea specialist Zou Bing Liang came to study the Hong Kong technique, scaled it up and codified it to produce the modern shu cha Pu’er. Yet a little bit something of the original is missing.
Tea Hong’s Old Hong Kong Pou Nei is our tribute to that earlier tradition. Crafted to recreate the mellow sweetness, rich earthy aroma, and effortless drinkability, it is both a historical revival and a deeply personal expression of a tea that defined countless everyday moments and cherished memories.
Net weight: 70 g (2.5 oz) in wide Kraft-alu pack
In stock
Taste profile
Nose: Warm, earthy, pleasantly sweet with a woodsy overtone. Touches of dried Chinese jujube and apricot kernels. Palate: Smooth mouthfeel carrying a soft, lightly sweet, earthy, supple and round body. Suggestions of soft boiled mung bean and cereals. Light accents of dried pomelo peel. Finish: Quenching, lingering light sweetness.
Infusion tips
While using the standard 2g to each 100ml of water and steeping for 5 min would always deliver a pleasing liquor, this tea is so flexible that it can still be an enjoyable cup using a huge range of ratios and other variables. It really would be a personal preference as to what the final taste profile you want it to attain. Have fun playing with it.
However, it is a rule to always blanch the leaves at least one time before infusion.
Use water at near boiling point, if not for every repeated session, at least for the blanching and the first round.
Both the infusion and the drinking vessel matters too. For example, using Yixing zhu-ni pot would render quite differently from a porcelain gaiwan, for example. Stay away from stainless steel and glass, especially those thin glass teapots.
* Pou Nei — 普洱 — is the phoneticization of the same Chinese characters for Pu’er, but according to Cantonese, Hong Kong’s own local language.
Additional information
| Shipping Weight | 120 g |
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| Dimensions | 18 × 9 × 5 cm |
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Old Hong Kong Pou Nei 2012, old style post-fermented Pu'er tea, 70 g
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