|
This is a resend
Please accept our apologies for this resending, there was a bug in the email software that has caused the links in this email to malfunction in certain devices. It is corrected now.
|
|
|
|
Remembering Old Hong Kong
|
On this very special day in Hong Kong's history, please allow me to introduce the first of our special collection of tea in the Remembering Old Hong Kong series:
|
Old Hong Kong Pou Nei
|
|
When we were preparing the product, we had intended to call it Old Time Cha Lau Pou Nei, which translates as Old Time Tea House Pu'er.
|
It has substantial meaning to me as someone who was born to a refugee family, and having grown up in 60's and 70's. The city as it was means a lot to me as my root. Reconstructing the tea menu of those days, and in this case, a remake of a tea that has vanished — the first generation shu cha Pu'er before it was modernised — not only allows me to share with you the physically the taste of my childhood, but is also needed to compile a more comprehensive and honest collection of the category of Pu'er.
|
|
I am sharing a very brief history and background of how some unwanted off season leaves can be turned into an important tea category, and why we are reconstructing it again here:
|
|
|
For those who got puzzled with the term Pou Nei, it is the same word as Pu'er but romanised according to Cantonese, the language of Hong Kong.
|
Enjoy the read and do share your thoughts.
|
|
|
|
|
|
|
|
|
True Quality. True Taste.
|
|
|
|
|
|
  
|
|
Copyrights © 2026 TeaHong.com. All rights reserved
|
|