Aged Raw Puer Tea | Shunxi Hao 顺喜号 Year 2009

Over the past 34 years, Purple Cane has acquired an envious collection of premium teas in its Malaysian tea storage. Leading up to our 34th anniversary of tea storage in 2021, we are launching the commemorative “Shunxi Hao”; a selected tea that has been kept in our storage since 2009, the year of Earth Ox.

The 12-year-old vintage tea is made with fresh leaves of the broad-leaf varietal harvested from wild tea trees grown at high altitude in Xishuangbanna, Yunnan Province, China. The pollution-free and ecologically-safe environment yields premium quality raw leaves, which have been sun-dried naturally, then steamed, shaped and compressed using the time-tested traditional method. It went into Purple Cane's tea storage in spring, 2009.

Over time, “Shunxi Hao” has aged into a brew with smooth, mellow mouthfeel and rich, layered taste profiles, making it one of the iconic teas from our “Malaysian Storage”.

“Shunxi Hao” exemplifies our history and culture of tea storage, which has created not just value but also legendary brews. The release of the limited edition “Shunxi Hao” bears witness to this thriving history and culture.

Brewing Hints

Break off a well-sized portion of tea leaves from the tea cake, add to brewing vessel until ¼ filled. Pour in freshly boiled water at 85°C-95°C and drain the tea infusion immediately. 1st brew is not for drinking, the purpose is for the tea leaves to unfurl and moisten. This helps release the full flavour of tea for a satisfying brew.

For 2nd brew, refill the brewing vessel with about 30 Seconds to extract the full flavour. Pour and Serve. It is good for several brews. Re-steep the leaves in a similar manner to enjoy the tea as it develops from steep to steep; continue re-steeping until the leaves are exhausted of flavour.