1999 CNNP Da Hong Yin Raw Pu-erh Tea Cake
A tightly compressed 357 gram cake pressed in 1999 from first flush spring tea harvested in Menghai and then stored in Guangdong until October 2026 (and then Kunming thereafter).
There is a clear sense of age and humidity in the cup, but the tea has not been pushed so far that it loses its original identity. The deeper fruit, warmth, and aged character from Guangdong remain present, yet the underlying Menghai terroir still comes through with clarity, making itself known.
This is a warm, spicy raw with plenty of long-lasting mouth-feel and thick "throat rhyme". Very enjoyable aged raw pu-erh!
Brewing Guide
Gongfu (recommended)
- 6–7 g / 100 mL
- 98–100 °C
- Quick rinse, and consider a second short rinse for the first session if the cake is especially tight
- Start around 8s • 10s • 12s • 15s, then increase gradually
- Expect the tea to become more expressive after the first few infusions as the compression loosens
Western
- 4 g / 300 mL
- 95–100 °C
- 2:30–3:30
- Re-steep 2–3 times
Tip: If the bitterness or astringency comes forward too quickly, shorten the early steeps slightly or reduce the leaf ratio. This tea has plenty of structure and responds well to small adjustments.
In summary
- Name: 1999 CNNP Da Hong Yin (Red Mark) Raw Pu-erh Tea Cake
- Region: Menghai County, Xishuangbanna Prefecture
- Material: First Flush Spring Tea
- Harvest: Spring 1999
- Pressed: 1999
- Storage: Guangdong until October 2026, then Kunming
- Weight: 357 grams
