Origin
China
Asia
Caffeine Level (mg/1g)
Description
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Description
1999's Rare Wild Arbor Ripe Pu'erh – 20+ Year Aged Menghai Pu-erhA true collector's treasure, 1999's Rare Wild Arbor Ripe Pu'erh is a robust, ripe Chinese pu-erh harvested from semi-wild arbor tea trees in Menghai, Yunnan, in 1999. After production, it was dry-stored under specialized care at China's state-owned tea factory in Kunming, where it quietly aged for more than twenty years. The result is a mellow, exceptionally smooth 90s vintage pu-erh with flavors of dark bourbon and a honey-like sweetness. Every step of its creation honors traditional pu-erh craftsmanship: plucking, pan-firing, rolling, drying under the sun, packing, wo dui (wet-piling) fermentation and, finally, long-term aging. This careful, time-honored process — combined with leaves from semi-wild arbor trees — gives the tea its remarkable depth and purity. Tasting Notes
Why You'll Love It
Aged pu-erh of this quality and provenance is increasingly rare. Each session offers something new — from the earthy, autumnal aroma to the sweet, bourbon-like finish — making it a rewarding tea for connoisseurs and a memorable experience for anyone ready to explore vintage pu-erh. How to EnjoyFor the best tea-drinking experience, we recommend using a gaiwan and enjoying multiple short infusions, letting the flavor unfold from one cup to the next. If stored properly, this tea will continue to age beautifully; maturity will only bring out its smooth, mellow character even more. Savor it slowly, share it with fellow tea lovers, or set some aside to enjoy as it grows even finer with time. 1999's Rare Wild Arbor Ripe Pu'erh is a genuine piece of pu-erh history in your cup. |
See it in action
Watch how it works
A quick look before it’s yours — from the first pour to the last sip.
Play videoKeep your curiosity brewing
more cups to discoverfromPlant-based tea bags
Our tea bags are made from PLA (polylactic acid), a bioplastic made from plant starch — most often corn, sometimes cassava, beets or sugarcane. Because it’s made from starch, it’s considered much safer for use with food and drink.
- BPA- and phthalate-free — no endocrine disruptors in your cup
- Petroleum-free and non-toxic
- Compostable and recyclable
Make it your kind of cup
ready, set, steep.
A great starting point. Adjust the strength to suit your taste.
- 011.5 tsp (4 g)Scoop your leavesAdd tea to a roomy infuser or teapot.
- 02100°C (212°F)240 mlJust add waterPour water over the leaves at the suggested temperature.
- 032–4 minGive it a momentLet the tea steep, then remove the leaves.
- 04Your perfect cupSip and enjoyTaste it plain first, then make it your own.
- 011 tbsp (8 g)Scoop your leavesUse the amount shown for one glass over ice.
- 02100°C (212°F)240 mlBrew it hotPour hot water over the leaves.
- 034 minSteep, then strainRemove the leaves after brewing.
- 04Pour over iceCool things downPour over a glass full of ice.
- 011.5 tsp (4 g)per 240 mlScoop your leavesAdd the tea to a jar or pitcher.
- 02Cold waterAdd cold waterPour cold, filtered water over the leaves and close the lid.
- 0310–12 hLet it chillLeave it in the fridge, then strain out the leaves.
- 04Serve chilledPour and enjoyKeeps in the fridge for up to two days.
A little steeping tipRinse first. Earthy and deep; re-steep 6–8 times.
Why cold brewCold water draws out less bitterness, so the tea tastes smooth and naturally sweet.
A fresh way to enjoy itSweeten while the tea is still hot so it dissolves. For a smoother, mellower glass, try cold brew: leaves in cold water in the fridge for 6–8 hours.
Think of these as a starting point. Every tea is a little experiment, so adjust the amount, temperature and time to your taste.
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