2008 "Taste of Hong Kong" from Yee On Tea Co.

2008 "Taste of Hong Kong"

Tea type
Pu'erh Tea
Ingredients
Not available
Flavors
Bitter, Char, Earthy, Grassy, Sour, Wet Dog, Camphor, Cardboard, Cooling, Sweet, Wet Wood
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by mrmopar
Average preparation
Boiling 0 min, 15 sec 6 g 3 oz / 100 ml

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2 Tasting Notes View all

  • “So much wasted potential. This cake wasn’t really a let down given how infamous it is, but I was still hoping it would be a little better than it was. I got this cake to compare with the Rye stored...” Read full tasting note
    67
  • “So THIS is camphor. Never smelled camphor before, but this MUST be it. A very cooling vibe in the back of the throat. Hmmmm. Not at all what I was expecting. After trying the HK stored 1985 maocha...” Read full tasting note
    60

From Yee On Tea Co.

Pu-erh Tea: Famously produced in Yunnan China and popularised after the early days of storage of raw Pu-erh tea in Hong Kong. We’ve developed this Pu-erh tea with the Forever Tea Factory (永年茶廠) to capture the essence and to tell a story of the early glory days of “Traditional Hong Kong Stored” Pu-erh tea.

In the 70s and 80s, before there were industrial furnaces, Pu-erh tea produced in Yunnan were sprinkled with buds, roast dried over a coal fire and steamed to soften the tea for processing. During this process, the smell of smoke from the coal fire is infused into the tea given Pu-erh tea from this era a distinct aroma.

The “Taste of Hong Kong” teacake is made the same traditional way using the popular spring tea Qizi cake recipe from the 70s with added spring buds and stored and post-fermented in our traditional Hong Kong basement warehouse for the past 12 years. We’ve developed a product that is faithful to the “Traditional Hong Kong Stored” Pu-erh Tea of the 70s and 80s.

This tea is full of vitality and can be enjoyed immediately or with further aging for better results. The tea cake reveals rich golden yellow young tea buds and smells of flowers, camphor and smoke. The tea taste is complex and rich in layers. The tea soup has turned into a clear chestnut red. In the beginning, there is a refreshing floral fragrance. Then early infusions have a strong fragrance of camphor, wood and smoke: long-lasting aroma and robust sweetness in later infusions. Spent leaves are soft and thin, pig liver coloured and multi-stalked. Tea leaves of grade 4 to 6.

About Yee On Tea Co. View company

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2 Tasting Notes

67
Not Recommended
23 tasting notes

So much wasted potential. This cake wasn’t really a let down given how infamous it is, but I was still hoping it would be a little better than it was. I got this cake to compare with the Rye stored version that LP sells and I’ll just start by saying I don’t see any reason to get this over the rye one. This cake needs something to help balance itself out. I’m going to hang on to it for a while, but I might end up breaking it up and mixing it with some cheap smokey puerh and see if I can get a better balance going.

This cake is wet and sour. It has so much of this bitter grassy taste that I’d expect from a young cake, but this thing has spent 14 years in storage. YOT shipped it loose in a box without a mylar or bag, so maybe mine got a little abused on it’s trip here. I let it sit for a month with a boveda before trying it and noted that it still felt dry. I left it for a few more months and it improved, but I still wouldn’t recommend it. The price is the only thing keeping my rating this high.

6g – 100ml – 15+ seconds – 100C
Smell: Wet, Sour, Less than expected
Taste: Grassy, Bitter, Wet, Earthy, Almost Charred like taste

Flavors: Bitter, Char, Earthy, Grassy, Sour, Wet Dog

Preparation
Boiling 0 min, 15 sec 6 g 3 OZ / 100 ML
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60
196 tasting notes

So THIS is camphor. Never smelled camphor before, but this MUST be it. A very cooling vibe in the back of the throat. Hmmmm. Not at all what I was expecting. After trying the HK stored 1985 maocha from LP and loving it, I wanted to try other examples of HK storage. Naturally, I was led to Yee On Tea. Caked this tea because it was so cheap. Hard for me to put a number to it at this point. I need to sit through a couple more sessions with it as I’m really just trying to work through this camphor thing in my mind.

Sweet, absolutely no bitterness or astringency. Tolerated boiling water perfectly well. Would last 15+ infusions I’m sure, but I stopped early.

Dry leaf: Cardboard
Wet leaf: Cardboard, camphor
Flavor: Camphor, wood chips, sweet, cooling, thin.

Flavors: Camphor, Cardboard, Cooling, Sweet, Wet Wood

2 comments
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Skysamurai
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Wow that looks like an interesting one. I can see how that would be difficult to put a number on

Marshall Weber
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Yea was kind of taken aback by how potent this one was! I see why most people prefer dry storage haha. But it’s actually not bad…

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