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1970's Loose Leaf Ginseng Puer Tea

1970's Loose Leaf Ginseng Puer Tea

Origin: Yunnan Province, China
Type: Cooked Puer
Vintage: Late 1970s
Flavor Profile: Ginseng, date, licorice

Storage: Outbound from Hong Kong to Taiwan in the late 1990s and has been carefully stored by AINSI THÉ since then


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The 1970s loose leaf ginseng puer tea invites you to enjoy the first generation of cooked puer tea.




In 1973, Yunnan’s state-run tea factory acquired the knowledge of “wodui” (wet-piling) from tea factories in Guangzhou and started to produce cooked puer tea. Produced in an environment with high humidity and temperature, the procedure of wodui accelerates the process of fermentation, creating the puer tea with pleasant flavors at a much faster pace. Therefore, cooked puer teas provide more mellow tastes compared with raw puer teas manufactured around the same time. Cooked puer tea is usually characterized by the aroma of sticky rice, dates, and ginseng. 


With our careful storage, the smell of the wodui procedure in this loose leaf ginseng puer tea has dissipated and been replaced with a fresh ginseng aroma.   


Consisting of buds and small leaves, the first taste is composed of the aroma of ginseng and a slight hint of date. The apparent sweetness creates the illusion of eating red ginseng, and that salivating flavor leads to hui gan(returning sweetness). The taste of the tea is mellow with a rich flavor. 1970’s loose leaf ginseng puer tea is a perfect match to enjoy after meals or on a cold weather day.  




Brewing instructions


We highly suggest you use a Yixing clay (purple clay) teapot for best presenting the flavors of puer tea. 


When brewing the tea, the tea to water ratio could be 1:25. (ex.150cc teapot with 6g of tea)


When brewing the 1970’s loose leaf ginseng puer tea, we recommend you to brew it with boiled water and pre-brew it once. Pre-brewing not only wash up the dust accumulated from decades of storing but also wake the tea up to stimulate more flavors. Pre-brewing should not take more than 15 seconds since the procedure is to open up the tea leaves. After the pre-brew, the first infusion should take around 25 seconds; followed by 15 seconds of the second infusion, and 20 seconds of the third infusion. Gradually add 10-20 seconds for each infusion you make afterward depending on your preference on the taste. 


The waterflow you apply when brewing tea can also affect the taste. Gentle waterflows create more elegant flavors, stronger aromas, and a more concluded body as opposed to sudden waterflows create more mellow taste and subtle aromas. Feel free to experiment on your own and please share your experiences with us. 

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Delivery Options

  • 7-11 Pickup only (C2C)
  • Family Mart Pickup only (C2C)
  • Tcat - Room Temp.
  • Chunghwa Post
  • Chunghwa Post (Taiwan Outlying Islands)
  • Mainland China / HK&Macau
  • International Delivery

Payment Options

  • Credit Card ( Visa, Master, JCB )
  • ATM Virtual account (Pay at ATM or web bank by virtual account)
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