1999 Tong Xing Hao Golden Bud Raw Pu-erh Tea Cake | #125

Aged Sheng Pu-erh

This 1999 Tong Xing Hao Golden Bud raw pu-erh tea cake represents a classic example of traditional aged pu-erh tea craftsmanship. Produced using the traditional stone-mill pressing method, the tea cake displays a beautifully rounded shape with a natural glossy surface and visible golden buds, reflecting the high quality of the original leaf material.

Sourced from the tea mountains of Yunnan, this tea has matured for over two decades, allowing its aroma and flavor to develop into a refined and harmonious profile.

The dry tea leaves show a reddish-brown color with a rich and oily sheen, while the fragrance is elegant and expansive, gently unfolding with subtle aged notes.

When brewed, the tea reveals a smooth and mellow taste with natural sweetness. The liquor is balanced and soft, delivering a pleasant sweetness that lingers in the mouth. The throat sensation is particularly remarkable—fine, silky, and smooth, creating a comfortable and long-lasting tea experience.

As the tea continues through multiple infusions, the sweetness deepens and becomes more persistent, leaving a clean and refreshing finish that remains long after each sip.

The brewed leaves are soft, flexible, and vibrant, showing the vitality of well-aged pu-erh tea. This tea offers a classic aged character that appeals to both collectors and everyday pu-erh drinkers who appreciate mature tea flavors.

Tea Details

Tea Type
Raw Pu-erh Tea (Aged Sheng Pu-erh)

Origin
Yunnan

Year
1999

Tea Form
Compressed Pu-erh Tea Cake

Pressing Method
Traditional stone-mill compression

Leaf Material
Golden bud pu-erh tea leaves

Flavor Profile

• Elegant aged aroma

• Smooth and mellow taste

• Natural sweetness and soft texture

• Silky throat sensation

• Long and lingering sweet finish

The tea offers a balanced and refined aged pu-erh experience with depth and elegance.

Brewing Guide

Tea Amount
5–7 grams

Water Temperature
95–100°C (203–212°F)

Brewing Method

1. Place tea leaves into a gaiwan or teapot

2. Rinse briefly with hot water

3. Steep for 10–15 seconds for the first infusion

4. Gradually increase steeping time for later brews

High-quality aged raw pu-erh can produce 10–15 infusions.

Why You'll Love This Tea

• Authentic 1999 aged raw pu-erh

• Traditional stone-mill pressed tea cake

• Elegant aroma and smooth sweetness

• Silky and refined throat sensation

• Long-lasting sweetness and balanced flavor

A wonderful aged pu-erh tea for collectors and tea lovers seeking a refined and mellow drinking experience.