more ...Pu erh more than 30 years

Asean Tea Cultural Expo (Malaysia)

Went there today to learn more about the Tea culture !

investment

Got some extra money, so I go and buy some stock ...


Certificate of Yunnan Chitsu Penggha tea


Yunnan Chitsu Penggha tea


Total costs 8 * 480 = RM3,840

invest into pu erh tea

Then I started to invest in pu-erh in year 2005. here is some of the pu-erh tea that I have now.



MengHai 7542(601) Market Price RM100


MengHai 8582(601) market Price RM90

Pu erh more than 30 years

Some pu-erh tea can be over 50 years old. ... It is a good idea to hold on to these as they will get better and better each year. ...People will pay thousands of dollars for rare pu-erh teas that are 30 years old and up.

here is some example :

So far this one is the most expensive Teacake I know. Do you know how much is the price ?


Menghai, Raw Teacake , 50s (more than 50 years)
Estimated market price at as 1st May 2007 RM 30,000 (USD 8,700)

follow by


Menghai, Raw Teacake , 60s (more than 40 years)
Estimated market price at as 1st May 2007 RM 25,000 (USD 7,250)

and


Menghai, Raw Teacake , 70s (more than 30 years)
Estimated market price at as 1st May 2007 RM 7,000 (USD 2,050)

How to brew pu-erh tea:

When the bricks are extremely tightly pressed it is best to use a strong knife to carefully pry out some leaves. The technique that works best is to insert the knife into the edge of the brick and then gently work it up and down until the tea loosens and falls off. Add about 3-4 grams per serving of tea (the amount depends upon type of pu-erh) to your teapot. Add hot boiling water at a full rolling boil -- it’s the only tea that should be made with boiling water. If the tea looks dusty, you may wish to wash the leaves with a brief 10-15-second infusion. Then pour off the liquid. Steep for 2-3 minutes. Once the tea seems ready to you, give it a stir and then pour and taste. If necessary, adjust the steeping time for a stronger taste. The Tibetans are famous for brewing their pu-erh teas overnight to make their famous Soo Jah (Yak Butter and Salt Tea).

when and how I started ?

In 2003, I started to know more about "pu erh tea" is from a group of friends who always have their tea session in their office (after work). Sometime we also gather together in the tea shop (advantage is to test out all different types of tea).
Then later my friends also advice me to 'buy/invest' pu erh tea if I have extra cash ... this is how I started to learn more about pu erh !
Initially I'm not able to differential between 'RAW' or 'Cooked' and how long/old is the pu erh. Even now I'm still learning how to differential the very old pu erh.