Hongding Xing, Sheng Pu-erh, 1990s, dry storage (Hunan) 357 g
Famous aged tea of dry storage. Previously Ding Xing was known for its connection to muslim culture.
Dry Leaf
A traditionally pressed 357 g cake, composed of medium-grade leaves aged into deep brown and olive tones with scattered darker fragments. The compression is moderate, allowing for even, clean maturation. The aroma is restrained yet expressive—dry wood, aged paper, light herbal notes, and a subtle camphor nuance typical of well-kept dry storage.
Infusion
The liquor is clear and bright, showing a rich amber to reddish-gold hue.
The bouquet is mature and well-rounded, revealing layers of aged wood, dried herbs, autumn leaves, and faint resinous sweetness. Gentle notes of dried fruit and warm spice emerge across infusions, accompanied by a clean camphor lift. The aroma is deep, calm, and composed.
The taste is balanced and structured, with a medium-to-full body.Initial softness gives way to a refined aged bitterness that transitions into a lingering returning sweetness (hui gan). A light mineral dryness and subtle astringency add clarity and definition. The finish is long, cooling, and quietly persistent.
Brewing Method
Use water at 90–95°C (194–203°F). Brew in a gaiwan or a Yixing clay teapot.
Recommended ratio: 6–8 g per 100 ml of water.
Rinse briefly, then begin with short infusions of 10–15 seconds, gradually increasing the steeping time.
Yields 10–12 infusions with steady evolution.
Overall Impression
A classic example of dry-stored 1990s sheng—clean, balanced, and elegantly aged. A tea that rewards patience and attentive brewing.
Effect
Clear, steady, and gently invigorating