Drinking 1990 CNNP "73 Brick" Aged Ripe Pu-erh Tea
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- čas přidán 12. 03. 2019
- In this video we will drink and talk about the 1990 CNNP "73 Brick" Aged Ripe Pu-erh Tea. Here’s a bit of info below and you can also find the link to the product listing on our website. Thanks for watching! Cheers!
yunnansourcing.com/products/1...
This is a 1990 release from the Kunming Tea Factory of the classic "73 Brick". The "73 brick" is the first ripe pu-erh released by CNNP. Ripe Pu-erh "wo dui" (wet piling) process was first widely undertaking in the early 1970's in Yunnan to "fast-age" pu-erh tea making it less bitter and astringent, thereby making it more palatable and accessible. In the first decade of ripe pu-erh production, it was not well received and raw pu-erh was produced in much larger quantities. By the mid/late 1980's Ripe Pu-erh gained in popularity as people in Guangdong, Taiwan, Hong Kong and Malaysia began to appreciate the unique and mellow character of ripe teas. The "73 brick" is the prototype of ripe pu-erh. The simple blend of grade 1 through 9 leaves is still one of the best blends in existence.
Our 1990 "73 Brick" was aged in Kunming since it's production. Due to this very clean and relatively dry storage condition the tea has aged through process of curing and retains an incredible clear and crisp taste. It's very strong in the mouth and the cha qi is very pervasive without being unpleasant or overpowering. If this brick had been in a wet storage environment it would have very little cha qi and the complex dried fruit, spice and musk taste it has would not be present at all. After aging 27 years in Kunming... this tea has a story to tell!
If you enjoyed the 1990 CNNP "9016" Aged Ripe Pu-erh Tea Tuo Cha, the 1997 CNNP 7581 Recipe Ripe Pu-erh tea brick * 250 grams, or the 1996 CNNP "Green Mark Te Ji" Ripe Pu-erh tea cake, then I am confident you will enjoy this as much or more!
250 grams per brick - Jak na to + styl
I wish you still showed the taking the tea and putting it in the tea pot. Showing the tea before brewing is part of the beauty of the experience.
You came up in my recommended videos and I am absolutely intrigued! 🙌🏼
Props to youtube's algorithm for leading you here! It was meant to be! Have you had pu-erh tea before?
When you mentioned "Wei Han" I think you refer to Stomach Cold. In TCM the Stomach (Wei,胃) is a Yang organ that works with the Spleen (Pi,脾), a Yin organ, to digest food and drink. Basically too much cold food/drink can damage those organs. Cold food can be uncooked, cold temperature or food that is Cold in energetic nature. Young sheng puer is Cold and Bitter in nature. Too much could damage a weak Spleen and Stomach resulting in Deficiency and Cold. Shu puer is Warm because it is "cooked" and can benefit Spleen and Stomach Deficiency and Cold. Plenty more to say, but that's the basics.
Thanks for the detailed explanation. I have heard this before but it was so long ago that I had forgotten all the specifics. I think there is definitely something to it.
Hi Scott! That's funny you would say your stomach is a little off, because I woke up this morning with my stomach a little off. I cut some slices of fresh ginger to go with my breakfast and that helped a lot. Now I'll definitely pull a YS ripe from my tea shelf to enjoy and further calm my stomach. Very old and delicious sounding ripe. Oily, creamy, silky is just my kind of ripe! Fats are extremely healthy for the body in proper consumption 😄. Glad you're consuming more fats and protein. That helps me in my training a lot. I slack in my weight training if my fats and protein consumption is too low. But you're absolutely right. Not one size fits all. I try to tell people that daily. Thanks so much for sharing! And Happy Birthday Lucy!
I have noticed in the winter to spring transition my stomach gets funky. Feeling better overall and no more headaches. I have seen some of your training and it's badass, you definitely need to eat right to do that. I run 3.5 miles a day and walk another 3.5, plus just stay active. I am going to drink some aged ripe right now! ;-)
@@Yunnansourcing Thanks so much Scott! 😎🙏 And your daily routine sounds great. Running is extremely healthy for the body! 💪 Glad you're staying active! Cheers! 🍃🍵😋
Got my shipment of 2005 Hai lang hao raw pu-erh cake some days ago, absolutely loving it so far! Was also a very nice surprise to find a free sample of ripe pu-erh in package, thank you very much!
Awesome! I hope you enjoy all the teas and come back for some more! ;_0
Wow! That is old! This looks great! I just got into California now, exploring for more good teas, and experiences. I am going into the area of San Francisco and nearby cities now. Portland had some good spots.
Sounds like a fun trip! ;-)
@@Yunnansourcing I am planning to visit China this, or next year. Do you recommend any cities for tea/ to learn Mandarin by chance?
Nice video! I am liking ripe pu-erhs more and more and really enjoyed the vertical sampler of Hui Run ripe pu-erhs. I will try to order some bricks in the future.
I really like the "5 Years Aged Sun-Dried Pu-erh Buds Dragon Ball" tea. It is bringing much pleasure to West Texas--please thank your in-laws!
And finally: your tangents are fun and make the videos alive. Thank you.
Thanks! Have you tried the 1990 CNNP 9016 Ripe Tuo?
@@Yunnansourcing I haven' tried the 1990 CNNP 9016 Ripe Tuo but will order a sample on my next order.
Just drank another bit of my sample of 2017 Hai Lang Hao's "Lao Ban Zhang" ripe pu-erh while re-watching the video of you and Xiao Yao tasting it. It is quite nice to drink tea "with" you two.
I am saving for my next order!
You asked for sampler ideas in another recent video. Since you've got me on the hook for these 90's ripe teas, how about a "super-aged" ripe sampler. I'm not sure if inventory would allow it, but if it would, I'd be extremely interested.
Good idea. Maybe a 90's Aged Ripe Sampler?
@@Yunnansourcing Exactly!
Or maybe a set of teas young to old leading up to something from the 90's..idk if they already have that or not
I really want to try this. I might need to make a order soon....
For me this tea ☕️ was like St Clement the Martyr Church, Colegate, Norwich. Antique varnished woods, earthiness, (good) mould and a hallowed cleanliness cutting right through it. It’s top notch and delicious 😋
Just looked up some images of the church! Lovely... wow! Built in 1040!
Totally agree with you about Taiwan stored ripes, they tend to have a fishy wet pile smell, which can be quite intimidating first. But I think they age faster in a humid environment, which is also a good thing.
Yes... I think if stored carefully can turn out well. Short term wetter storage for ripes can be a good thing, but long term tends to go flat and funky.
Thanks for the tea video :0)
First wash taste the best ... creamy smooth yum 👍
Yes... especially for the dry stored ripes. ;_)
@@alliums361 if you scare, don't drink it.
Scott, estimately how many grams do you use per 100 ml for this kind of brick tea?
5-6 grams
How many times can cups of tea can you make from 1 portion?
One brick is 250 grams. For solo drinking 4 grams in a 60ml gaiwan is enough. You can steep atleast 10 times. So 4 grams of tea gets you 10 x 50ml cups of tea. 250 grams would get you 625 cups of tea (50ml cup).
Scott, your tangents are maybe the best parts of your videos. Those and Lucy's cameos!
Glad you think so... I am always thinking... shit do people really want to hear that? I need to get Lucy in a whole video soon!
is it cold water 💧? never thought of cold brew pu er 😎 Ko Kang puer is good
No... the water had just been boiled when the video started. 100C. Kokang Myanmar?
Would you like to do some livestreams where you drink or taste some teas some time?
I'd love to drink my tea with you via livestream.
Good idea. Will do one soon!
@@Yunnansourcing Aw yeah, nice.
Make sure to announce it in advance so people can schedule when to drink their tea :)
The live chat gives a nice opportunity to get into direct contact with people, where you could answer questions, make a quiz or a small giveaway or something. All optional of course, after all, you could just as well relax and drink tea with others.
This could be a nice idea though as you are a very well known and loved tea vendor :)
OK will do!
@@Yunnansourcing Yeah, it would be cool to coordinate this in advance - like, pick a tea we could all get our hands on (through you) and then allow enough advance time for delivery and we could have a good hang...it's hard to find tea geekery in my circles...lol
If you can't describe the taste you can send me some and i'll describe it. :-) Also is the 73 still made? Or when was it last made if you know?
Hi, I don't think they made it after 2000, but I am not totally sure on that one. How many bricks do you need to complete your tasting???
@@Yunnansourcing Well I'd take them all but I think I have a pretty decent palette So 10g would do. :-) Next time I order I guess. My budget is stretched a bit thin after my last buy.
@@TeanTobaccoChannel Haha... yeah. ;-) Give me a shout out when you make your next order. ;-)
@@Yunnansourcing will do. can't wait for my order to show up so I have some new tea to review.
Watching some of your videos now. ;-)
woah, mine is from 1945 🤔not sure which company its from, my family has been keeping it and i just got my hands on it 3 years ago
i got it from my 外婆 [grandma from my mum's side] since i'm chinese :p sadly, i havent gotten the chance to drink it yet since i have the 2012 - 1016 ones im still picking apart and drinking
also, cute dobie :D
Scott, estimately how many grams do you use per 100 ml for this kind of brick tea?
At least 5 grams