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1996 CNNP 'Green Mark Te Ji' Cooked Beeng Cha

1996 Cooked Puerh
A ripe cooked puerh from China National Native Products, pressed from first grade Te Ji and broken Gong Ting grade ripe tea from Menghai, fermented in Yi Liang, and dry-stored in Kunming for 15 years.

This unique aged cooked beeng cha has developed an astonishing flavour over 15 years of storage. Wash once before drinking. Aromas of cocoa and spicy fruit, which come out in the flavour and thick mouthfeel.

Rare and well-aged cake with unique flavours.

Buying Options

GBP £ 80.00
£0.14 per serving

*Based on a 3g serving, infused 6 times

1996 CNNP 'Green Mark Te Ji' Cooked Beeng Cha

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  • 1996 CNNP 'Green Mark Te Ji' Cooked Puerh Beeng Cha
  • 1996 CNNP 'Green Mark Te Ji' Cooked Puerh Beeng Cha
  • 1996 CNNP 'Green Mark Te Ji' Cooked Puerh Beeng Cha

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Premium shou puer

5

/ 5

I tried a sample of this some time ago, obtained from a vendor in China. I thought it good, if a little pricey. At £80.00 it was cheaper to buy from Canton Tea than direct from the vendor in china, particularly when shipping is taken into account., so I decided to give it a go. The flavour profile is very much that of a well aged, quality 'raw' puer from the same decade, with very little 'wet piled' flavour left. You would probably have to pay three times as much, if not more, for a 1990's well aged raw Puer. I am delighted with the cake. It has the benefits of an aged puer at a fraction of the usual price. My only 'gripe' is that it is not as enduring as the best cakes of the period. Nevertheless, it will happily go for 6 - 8 steeps before the depth of flavour runs out. Overall, excellent VFM, and a premium shou well worth the price.

1996 CNNP 'Green Mark Te Ji' Cooked Beeng Cha

Amazing

5

/ 5

The best also if u make it from bottled water.

1996 CNNP 'Green Mark Te Ji' Cooked Beeng Cha
Rated 5/5 based on 2 reviews

Learn More

Puerh Type Beeng Cha (cake)
Style Cooked (Shou)
Weight 357g
Aroma Intense and full bodied, dark choc, dried fruit and spice.
Liquor A very dark red/brown, nice and clear.
Tasting Notes Deep and intense, with a thick clean mouthfeel. Complex cacao and spice, a hint of cinnamon. Extremely clean, menthol sensation on the tongue.
Quick Brewing Instructions Use the gongfu style. A small teapot (or small amount of water) with 3-4 g of tea and hot water: 95°C (203°F) infused for just 20 secs. Reinfuse at least 6 times.