So tldr, to sum it up and add on (pls correct me if im wrong) we have 3 main eras: 1. Haoji (1920s-1949): Semi-large scale factories which were shutdown after the war by CCP. Single origin, gushu material that focus on famous tea mountains, rather than blends. High quality tea with proper dry ageing in Yunnan. 2. Yin era (1950s-1970s): Large scale factories set up by CCP that persists today such as Dayi, Xiaguan, Shuangjiang Mengku, Jiangchen tea factory... tea quality is generally very low due to china's economic situation and many natural gardens were left untended or even converted to agriculture. Mostly blends. Lack of proper know-how in processing results in poorly made tea. 3. Qingbing era (1980s-present) - Large scale factories that introduce recipes and blends like 7542, 8482. Tea quality is also higher than previous era, but still blends (xiaoshu and gushu mixed). Priority is consistency. Wet ageing predominate due to the cakes ending up in HK, MY, TW. 4. Boutique puerh era (2010s-present) - Private buyers who focus on single origin, estate tea with emphasis on gushu, old tree without blending. We can say that this era is almost like a return to the Haoji era with emphasis on terroir.
Thank you! Great historical view! By the way, what are your thoughts on Xiangming big green tree Yiwu cakes. I just bought a 2005 one dry stored in guandong. I don’t know what to expect.
Thanks! I think they vary quite a good deal in quality. Generally speaking the earlier the better. Mid 2000s ones I've had are decent but maybe not exemplary.
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Awesome ❤😊👍👍👍
Thanks so much for yet another interesting episode.
Cheers!
So tldr, to sum it up and add on (pls correct me if im wrong) we have 3 main eras:
1. Haoji (1920s-1949): Semi-large scale factories which were shutdown after the war by CCP. Single origin, gushu material that focus on famous tea mountains, rather than blends. High quality tea with proper dry ageing in Yunnan.
2. Yin era (1950s-1970s): Large scale factories set up by CCP that persists today such as Dayi, Xiaguan, Shuangjiang Mengku, Jiangchen tea factory... tea quality is generally very low due to china's economic situation and many natural gardens were left untended or even converted to agriculture. Mostly blends. Lack of proper know-how in processing results in poorly made tea.
3. Qingbing era (1980s-present) - Large scale factories that introduce recipes and blends like 7542, 8482. Tea quality is also higher than previous era, but still blends (xiaoshu and gushu mixed). Priority is consistency. Wet ageing predominate due to the cakes ending up in HK, MY, TW.
4. Boutique puerh era (2010s-present) - Private buyers who focus on single origin, estate tea with emphasis on gushu, old tree without blending. We can say that this era is almost like a return to the Haoji era with emphasis on terroir.
Yeah that is more or less right. I think you can debate how close the current era is to the Haoji era but there is a throughline that you can draw.
Thank you! Great historical view! By the way, what are your thoughts on Xiangming big green tree Yiwu cakes. I just bought a 2005 one dry stored in guandong. I don’t know what to expect.
Thanks! I think they vary quite a good deal in quality. Generally speaking the earlier the better. Mid 2000s ones I've had are decent but maybe not exemplary.
@@TeaDB Thank you!! Just an idea for a video I would watch happily. How price and quality correlate in Puerh based on your taste of course
Famouse
Whoops. Isn't that the french spelling?
Fixed :), thanks!