1990s Tea

During the 1990s, Chinese tea production entered a period of rapid expansion, fueled by strong demand from Hong Kong, Taiwan, and emerging international markets. Teas that could withstand long storage and overseas transport rose to prominence, particularly post-fermented styles such as Puerh and Hei Cha. Their ability to age, deepen in character, and remain stable over time made them the preferred focus for producers, often taking precedence over more delicate, locally consumed green teas.

This collection highlights carefully selected 1990s Puerh and Hei Cha teas from historically important regions and material sources. You’ll find old arbor leaf teas from Yunnan, including Xishuangbanna terroirs known for depth, strength, and long aging potential. Also included are Huang Pian (Yellow Leaf) selections—large, mature leaves traditionally set aside during production that yield a smoother, slower-releasing cup with exceptional endurance.