20+ Years

This tea is produced by the Xiaguan Tea Factory in Yunnan Province of China, Zhongcha Brand Iron Tea Cake printed in Traditional Chinese Characters. It was produced in the 1980s. Because it is pressed by a metal mould, the cake body is as strong as iron, hence the name "Iron Tea Cake". The outer wrapping paper of tea products is packaged with checkered paper, which follows the Chinese tea brand design of Xiaguan Tea Factory. The script is also called "Chinese Tea Brand Traditional Chinese" discus because of the traditional Chinese characters. The 8653 tea cake body is slightly smaller than the Kunming discus, and is blended with grade 5 Lincang tea cyanine according to the traditional recipe. The color is wine red, the scent of the old is mixed with camphor, the taste is soft and delicate, and the tea is thick. This tea is a product that the Xiaguan tea factory mainly sold to Japan and Hong Kong in the 1980s. It is now a must-have item for collectors. TEAX carefully selected tea is collected by Purple Cane Malaysian Storage.

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.

In recent years, "88 Qing Bing" generally refers to the old state-run Menghai Tea Factory standard export "7542" raw tea cakes produced from 1989 to 1992. The tea products are centered in Hong Kong, spread across China, Macau, Taiwan and Southeast Asia in a full circle. There were numerous batches of tea products during this period. Among them, they were stored in natural dry warehouses for decades, resulting in a strong and long-lasting tea aroma. The tea infusion is red and bright, and the first sip rich in layers. The tea rhyme and vintage taste makes people attached.

In recent years, because many collectors competed to this tea and the prices are high, the "88 Green Puer" have become legends and auction darlings. The name is believed to be "88 Green", which is based on the auspicious meaning of Hong Kong tea merchants who enjoy tea. "88 Qing Bing" was initially wrapped with thick paper version, but it was evolved with a thin paper version, and paperless 88 Qing Bing. This was due to the cross-strait import and export customs restrictions (mainly Taiwan) which requires tea to be in a bare package; some shops in the early years removed the outer wrapping paper and the inner ticket for sale due to circumstances and needs. TeaX carefully selects this tea from the Purple Cane Malaysian Storage collection. Today, the store opens for tea fanatics.

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.

Yun Pin Hao Jiu Lu Puer Tea Series is the very first Puer Tea brand Purple Cane created. The tea cake is made of leaves harvested from the large-leaf varietal tea trees that grow in Xishuangbanna areas, Yunnan province, China. All batches were kept for ageing in Malaysia.

The 1996 Jiu Lu Yun Jian Raw Puer Tea became a classic favourite among tea masters and collectors because of the tea cake’s highly distinguishable, unembellished appearance that resembles a cow pie: it has a thick round middle, an edge that looks like the back of a loach, and slightly bumpy surfaces.

The 1997 & 1998 batches kept to the style and taste of 1996. The production of this series was discontinued after year 1998, however, due to difficulty of raw material acquisition. It was sold out in the market in 1999.

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.

Yun Pin Hao Jiu Lu Puer Tea Series is the very first Puer Tea brand Purple Cane created. The tea cake is made of leaves harvested from the large-leaf varietal tea trees that grow in Xishuangbanna areas, Yunnan province, China. All batches were kept for ageing in Malaysia.

The 1996 Jiu Lu Yun Jian Raw Puer Tea became a classic favourite among tea masters and collectors because of the tea cake’s highly distinguishable, unembellished appearance that resembles a cow pie: it has a thick round middle, an edge that looks like the back of a loach, and slightly bumpy surfaces.

The 1997 & 1998 batches kept to the style and taste of 1996. The production of this series was discontinued after year 1998, however, due to difficulty of raw material acquisition. It was sold out in the market in 1999.

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.

Yun Pin Hao Jiu Lu Puer Tea Series is the very first Puer Tea brand Purple Cane created. The tea cake is made of leaves harvested from the large-leaf varietal tea trees that grow in Xishuangbanna areas, Yunnan province, China. All batches were kept for ageing in Malaysia.

The 1996 Jiu Lu Yun Jian Raw Puer Tea became a classic favourite among tea masters and collectors because of the tea cake’s highly distinguishable, unembellished appearance that resembles a cow pie: it has a thick round middle, an edge that looks like the back of a loach, and slightly bumpy surfaces.

The 1997 & 1998 batches kept to the style and taste of 1996. The production of this series was discontinued after year 1998, however, due to difficulty of raw material acquisition. It was sold out in the market in 1999.

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.

Yun Pin Hao Jiu Lu Puer Tea Series is the very first Puer Tea brand Purple Cane created. The tea cake is made of leaves harvested from the large-leaf varietal tea trees that grow in Xishuangbanna areas, Yunnan province, China. All batches were kept for ageing in Malaysia.

The 1996 Jiu Lu Yun Jian Raw Puer Tea became a classic favourite among tea masters and collectors because of the tea cake’s highly distinguishable, unembellished appearance that resembles a cow pie: it has a thick round middle, an edge that looks like the back of a loach, and slightly bumpy surfaces.

The 1997 & 1998 batches kept to the style and taste of 1996. The production of this series was discontinued after year 1998, however, due to difficulty of raw material acquisition. It was sold out in the market in 1999.

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.

This Zhongcha Brand Green Label Iron Tea Cake, with a specification of 357 grams, is produced by China's Yunnan Tea Company. Using only high-wuality tea When making tea in the tea factory, high-quality tea cyanines are selected, carefully blended and pressed, the cake is thick and round, and the buds and leaves are fat and strong. When the soup is ready for drinking, the taste is simple, the tea is strong, the aroma is long-lasting, the smell of loose smoke is obvious, the flavor of the smoke is full, the string is stretched, and the color of the dry tea is dark and shiny. This tea is made by pressing the tea cyanines from the Lincang tea area, the traditional Xiaguan tea making. Carefully selected by TeaX and collected by Purple Cane Malaysian Storage, it will add another good tea to tea lovers.

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.

It has been 30 years since Purple Cane began cultivating its tea business. To commemorate this journey, we are introducing the 'Purple Label', which has matured beautifully into a premium tea with a wonderfully rich flavour, thanks to the extended storage. It is named as such to pay tribute to the vintage 'Red Label' teas.

Raw leaves were harvested from trees of the broad-leaf species from the contamination-free, zero-pollution high-altitude tea plantation in Yunnan province, China. The sun-dried green leaves underwent the traditional steamed-and-compressed process. The finished tea cakes were placed in Purple Cane's storage in Malaysia at the beginning of 2000.

Having undergone natural ageing over time, the tea has transformed into an exquisite beverage that is full-bodied and mellow. 'Purple Label' is steeped in history and culture, creating not just values but also a legend. It is a befitting icon of Malaysian Storage Puer.

Commemorating Purple Cane's 30th anniversary, 2017

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.