1997 TongChingHao Raw Cake- ChiQiang
A-061 1997年 同慶老生餅【棋槍黑毛竹 】
A-061 1997年 同慶老生餅【棋槍黑毛竹 】
產品說明
Info.
資料
資料
名稱：1997年 同慶老生餅【棋槍黑毛竹 】
工序：生茶
倉儲：傳統香港乾倉
重量：400克/餅，7餅/筒
廠家：同慶號茶莊
Name: 1997 TongChingHao Raw Cake- ChiQiang
Process: Raw
Origin: YiWu Province
Storage: Natural Dry Storage
Weight: 400 gram, 7 cakes/ton
Factory: TongChingHao Factory
工序：生茶
倉儲：傳統香港乾倉
重量：400克/餅，7餅/筒
廠家：同慶號茶莊
Name: 1997 TongChingHao Raw Cake- ChiQiang
Process: Raw
Origin: YiWu Province
Storage: Natural Dry Storage
Weight: 400 gram, 7 cakes/ton
Factory: TongChingHao Factory
History.
歷史
歷史
What do we know about Tung Ching Hao (Tong Qing Hao)?
The factory that has one of the longest history? The one sold at 200,000 rmb(appx. 30,000 USD)?
A Bing Wen Jia Bao gave British prime minister Gordon Brown as a precious gift?
Below is an article translated from Korean, wrote by Bak Yong Mo (famous Puerh book interpreter)
According to tea megazine, december's article wrote by Bak Yong Mo (famous interpreter of Chinese tea), one of the most famous 號級-Hao Ji Puerh Tong Qing Hao (同慶號) could be Shu Bing. Bak Yong Mo visited Zhang Shun Gao (張順高 : worked at Menghai Tea Leaf Research for 30 years and headed for the last 10 years, retired as a researcher at China Science Research Xishuang Banna tropical plant in 97) to hear opinions about making post-fermented tea by leaves grown in Korea and wrote down as followed.
Zhang Shun Gao showed him Tong Qing Hao Nei Piao Leaf is golden and thick, brewed color is red, strong flavor and great aroma. Nei Piao is inserted to distinguish from fake. Noticed by Tong Qing Chuan Hao Shu and explained "Color of leaf golden and taste of water 紅農-Hong Nong is no matter how to understand, doesn't fit the idea of Qing Bing and made leaf red, strong taste means tea after fermentation. To have red brewed color for Qing Bing requires at least 20 years, then it must hadn't made Nei Piap overseeing a change of few decades later. So this must mean fermented Shu.
Qing dynasty's Guangxi 21 year(1895), protocol with France "contructs commercial office in Yunnan Simao" and, 2 years later the same protocol was made with Britain. After researching and analyzed the facts during 1912 and 1923, exported Hong Cha via Simao was 白銀-Bao Yin 110,210 Liang(兩). Those teas were bought from Yiwu by Siping's sellers and exported. But in 1910, Yunnan didn't produce so-called Hong Cha yet, and produced few decades later. At this point, exported Hong Cha means fermented Puerh, Shu.
At that time, Tong Qing Hao when it is made, used Shu inside and Sheng outside actually to mix Sheng and Shu is easy but to mold by putting Mao Cha in a pocket so makes inside Shu/outside Sheng requires experienced skill. In 1930, Tong Shun Xiang's annual production was 500 Dan(1Dan is 75kg), Tong Chang was 400 Dan but Tong Qing Hao was 700 Dan so it was relatively big company."
Said by Zhang Shun Gao to insist that Tong Qing Hao was Shu.
If it is true, then it's a shocking news for tea enthusiasts because Qing Bing after 20 years. No after 30 years if it's perfectly Hong Kong or Taiwan traditional stored that coud be enjoyed without rejection. Then history of Puerh should be re-seen, and more ways of studies and analysis should be processed. But this is up to expert researchers', we consumers without asking Sheng or Shu, how old it is stored, how much it costs, Sheng is always good etc..should choose tea with no sanitizational problem and consider economic part that fits each one's taste.
Many people have a fantasy about 80's Puerh but actually some wet-stored 90's Qing Bing has various taste, Hui Gan, camphor aroma etc..legendary flavor what Puerh is supposed to have so could offer a good experience. Aged Puerh doesn't price up because of its quality but quantity. To generalize 5~10 year aged Shu as well seems good decision from a point of consumer's view. (without having certain and objective data, so from personal and subjective view it's true that Qing Bing has stronger Cha Qi than Shu Bing. But only for well-made and stored and aged tea.
The factory that has one of the longest history? The one sold at 200,000 rmb(appx. 30,000 USD)?
A Bing Wen Jia Bao gave British prime minister Gordon Brown as a precious gift?
Below is an article translated from Korean, wrote by Bak Yong Mo (famous Puerh book interpreter)
According to tea megazine, december's article wrote by Bak Yong Mo (famous interpreter of Chinese tea), one of the most famous 號級-Hao Ji Puerh Tong Qing Hao (同慶號) could be Shu Bing. Bak Yong Mo visited Zhang Shun Gao (張順高 : worked at Menghai Tea Leaf Research for 30 years and headed for the last 10 years, retired as a researcher at China Science Research Xishuang Banna tropical plant in 97) to hear opinions about making post-fermented tea by leaves grown in Korea and wrote down as followed.
Zhang Shun Gao showed him Tong Qing Hao Nei Piao
Qing dynasty's Guangxi 21 year(1895), protocol with France "contructs commercial office in Yunnan Simao" and, 2 years later the same protocol was made with Britain. After researching and analyzed the facts during 1912 and 1923, exported Hong Cha via Simao was 白銀-Bao Yin 110,210 Liang(兩). Those teas were bought from Yiwu by Siping's sellers and exported. But in 1910, Yunnan didn't produce so-called Hong Cha yet, and produced few decades later. At this point, exported Hong Cha means fermented Puerh, Shu.
At that time, Tong Qing Hao when it is made, used Shu inside and Sheng outside actually to mix Sheng and Shu is easy but to mold by putting Mao Cha in a pocket so makes inside Shu/outside Sheng requires experienced skill. In 1930, Tong Shun Xiang's annual production was 500 Dan(1Dan is 75kg), Tong Chang was 400 Dan but Tong Qing Hao was 700 Dan so it was relatively big company."
Said by Zhang Shun Gao to insist that Tong Qing Hao was Shu.
If it is true, then it's a shocking news for tea enthusiasts because Qing Bing after 20 years. No after 30 years if it's perfectly Hong Kong or Taiwan traditional stored that coud be enjoyed without rejection. Then history of Puerh should be re-seen, and more ways of studies and analysis should be processed. But this is up to expert researchers', we consumers without asking Sheng or Shu, how old it is stored, how much it costs, Sheng is always good etc..should choose tea with no sanitizational problem and consider economic part that fits each one's taste.
Many people have a fantasy about 80's Puerh but actually some wet-stored 90's Qing Bing has various taste, Hui Gan, camphor aroma etc..legendary flavor what Puerh is supposed to have so could offer a good experience. Aged Puerh doesn't price up because of its quality but quantity. To generalize 5~10 year aged Shu as well seems good decision from a point of consumer's view. (without having certain and objective data, so from personal and subjective view it's true that Qing Bing has stronger Cha Qi than Shu Bing. But only for well-made and stored and aged tea.
Taste.
品茶
品茶
The first 5 infusions had a darker cup with cacao and fine wood tones, later infusions
were pleasant, mellow and light with (maybe original) flavour of the base material.
Interesting thing: even the tea seems matured and old, there were no flavours
of earth, very clean and tasty.
The "97´s TonChingHao" was the clear and very aromatic flavour of caco, spice and a bit coffee. Very delicious to drink. As some old cakes go for depth,this one had more charming front-flavours
雲南同慶號茶的條索細長而結實，經長期貯存，餅面呈深栗，帶有金黃色的芽尖，有細條茶梗，
果膠質濃厚，味甘黏杯，茶韻香甜，飽和順口，具多層次，
苦、澀味道已經淡化，感覺入喉順口；陳化期足，水性厚， 茶質佳。
were pleasant, mellow and light with (maybe original) flavour of the base material.
Interesting thing: even the tea seems matured and old, there were no flavours
of earth, very clean and tasty.
The "97´s TonChingHao" was the clear and very aromatic flavour of caco, spice and a bit coffee. Very delicious to drink. As some old cakes go for depth,this one had more charming front-flavours
雲南同慶號茶的條索細長而結實，經長期貯存，餅面呈深栗，帶有金黃色的芽尖，有細條茶梗，
果膠質濃厚，味甘黏杯，茶韻香甜，飽和順口，具多層次，
苦、澀味道已經淡化，感覺入喉順口；陳化期足，水性厚， 茶質佳。
