CNNP HONG YIN
RED MARK
SHENG (RAW) PU'ER
Yunnan, China
1990’s CNNP HONG YIN is a mature Sheng Pu’Er from Yunnan, produced under the historic CNNP / Zhongcha system and carrying the famous “Red Mark” identity rooted in the history of aged Pu’Er. More than three decades of ageing and Traditional Hong Kong Storage have transformed the tea into a deep, smooth, and remarkably complex expression, characterized by mature woody, herbal, dried-fruit, and camphor-like notes. A rare example of 1990s aged Sheng Pu’Er, it brings together the historical legacy of Hong Yin with the distinctive character created by long-term traditional storage. MORE
357 g cake
AROMA
Wet wood
TASTE
Woody, herbal, mineral
Traditional Hong Kong Storage
PRODUCTION: Early 1990's
SHENG (RAW) PU'ER
Yunnan, China
1990’s CNNP HONG YIN is a mature Sheng Pu’Er from Yunnan, produced under the historic CNNP / Zhongcha system and carrying the famous “Red Mark” identity rooted in the history of aged Pu’Er. More than three decades of ageing and Traditional Hong Kong Storage have transformed the tea into a deep, smooth, and remarkably complex expression, characterized by mature woody, herbal, dried-fruit, and camphor-like notes. A rare example of 1990s aged Sheng Pu’Er, it brings together the historical legacy of Hong Yin with the distinctive character created by long-term traditional storage. MORE
357 g cake
AROMA
Wet wood
TASTE
Woody, herbal, mineral
Traditional Hong Kong Storage
PRODUCTION: Early 1990's
SHENG PU'ER is a traditional post-processed tea made from sun-dried tea leaves that continue to evolve naturally through slow fermentation and aging over time. Thanks to minimal processing and its living microbial ecosystem, this type of tea retains a rich concentration of polyphenols, amino acids, minerals, vitamins, aromatic compounds, and other bioactive substances that gradually transform as the tea matures.
Unlike most tea categories, Sheng Pu'Er continues to develop for decades after production, with aging enhancing its complexity, smoothness, and depth while reducing bitterness and astringency. It is believed that regular consumption of Sheng Pu'Er may support cardiovascular health, contribute to healthy cholesterol metabolism, assist the body's natural antioxidant defenses, and promote healthy digestion. Traditionally, Sheng Pu'Er has also been appreciated for its invigorating Cha Qi, its ability to enhance mental clarity and concentration, support physical vitality, and create a balanced state of energy, calmness, and overall well-being.
Unlike most tea categories, Sheng Pu'Er continues to develop for decades after production, with aging enhancing its complexity, smoothness, and depth while reducing bitterness and astringency. It is believed that regular consumption of Sheng Pu'Er may support cardiovascular health, contribute to healthy cholesterol metabolism, assist the body's natural antioxidant defenses, and promote healthy digestion. Traditionally, Sheng Pu'Er has also been appreciated for its invigorating Cha Qi, its ability to enhance mental clarity and concentration, support physical vitality, and create a balanced state of energy, calmness, and overall well-being.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
WILD TEA
Wild tea refers to plants that grow naturally in the forest or mountains without human planting, pruning, or care. These trees are very old, deeply rooted in the earth, and part of a diverse natural ecosystem. These are tall, old trees, some more than 100, 300, or even 1000+ years old, rooted deep into mineral-rich soil, thriving in diverse ecosystems. Wild tea trees grow tall and strong, with roots reaching deep into the earth. This allows them to absorb various minerals, creating complex, full-bodied flavors that change with each harvest. Growing in remote forests, these trees are untouched by pesticides or fertilizers. Many tea lovers say wild teas carry a unique energy, a grounding, calming, and sometimes uplifting presence. This is believed to be the "Qi" of the mountains, the life force of ancient trees, passed into the leaves. Wild tea is often high in antioxidants, polyphenols, and minerals. Because these trees grow slowly and absorb nutrients naturally, their leaves produce clean, nourishing brews that are gentle on the body but rich in effect.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA) ★
Temperature: 99 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 99 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
Learn more ABOUT TEA STORAGE
ABOUT
1990’s CNNP HONG YIN is an aged Sheng Pu’Er from Yunnan, produced under the historic CNNP / Zhongcha system and presented in the classic Yunnan Qizi Bing Cha format. Its wrapper carries the recognizable Zhongcha “Eight Zhong” emblem together with the name of the Yunnan Province Tea Branch of the China National Native Produce & Animal By-Products Import & Export Corporation. While this identifies the tea with the CNNP system, the original manufacturing factory is not documented, and we therefore attribute its origin conservatively to Yunnan rather than to a specific factory or tea mountain.
The name Hong Yin, or “Red Mark,” has an important place in the history of Pu’Er. It originates from the celebrated Hong Yin Yuan Cha, one of the defining teas associated with the early Yin Ji Cha, or “Mark Tea,” period. The original Red Mark cakes became highly regarded examples of aged Sheng Pu’Er, and their distinctive red Zhongcha printing eventually gave rise to the collector name Hong Yin. Over time, the reputation of these teas inspired later productions that continued or referenced the Red Mark identity.
This 1990s CNNP Hong Yin belongs to that later tradition and should not be confused with the original Hong Yin Yuan Cha of the early Yin Ji Cha period. Its Yunnan Qizi Bing Cha wrapper and CNNP Yunnan Tea Branch identity place it within a later chapter of state-organized Yunnan Pu’Er production, when the Zhongcha name and emblem remained an important part of the tea trade. It therefore represents both a mature tea in its own right and a continuation of one of the most recognizable historical identities in Pu’Er culture.
More than three decades of ageing, including Traditional Hong Kong Storage, have profoundly transformed the tea. The tightly compressed cake, characteristic of so-called “iron pressing,” has developed a deep mature character with remarkable smoothness, density, and aromatic complexity. Long storage has softened the original structure of the Sheng Pu’Er and developed the woody, herbal, dried-fruit, camphor-like, and subtly earthy qualities characteristic of traditionally stored aged tea.
Today, 1990’s CNNP HONG YIN offers an opportunity to experience not only the transformation of Sheng Pu’Er through decades of maturation, but also an important period in the history of Yunnan tea. Its value lies in the combination of age, Traditional Hong Kong Storage, historical CNNP / Zhongcha identity, and the enduring legacy of the Hong Yin name.
TERROIR
This 1990’s CNNP HONG YIN originates from Yunnan, the historical homeland of Pu’Er tea in southwestern China. The province is characterized by a subtropical monsoon climate, mountainous landscapes, considerable variations in altitude, and exceptional biological diversity. Yunnan is also the natural home of large-leaf tea populations traditionally classified within Camellia sinensis var. assamica, whose substantial leaf structure and rich chemical composition provide the foundation for Sheng Pu’Er and its ability to transform through prolonged ageing.
The wrapper identifies the tea as Yunnan Qizi Bing Cha and carries the name of the CNNP Yunnan Province Tea Branch together with the classic Zhongcha emblem. However, it does not identify the original manufacturing factory, mountain, village, or specific source of the raw material. For this reason, the geographical origin of the tea is conservatively attributed to Yunnan rather than to Menghai or another specific Pu’Er-producing area.
An equally important part of the present character of this tea is its Traditional Hong Kong Storage. During more than three decades of maturation, prolonged exposure to the warm and humid conditions historically associated with this storage method accelerated both chemical and microbial transformations within the compressed leaves. The original strength and astringency of Sheng Pu’Er gradually softened, while the tea developed a darker appearance, smoother and denser texture, and the mature woody, herbal, camphor-like, dried-fruit, and earthy aromatic qualities characteristic of traditionally stored aged Pu’Er.
Fine whitish crystalline-like specks can also be observed on parts of the cake. In aged Pu’Er culture, such a phenomenon is often referred to as bai shuang, or “white frost,” and is traditionally associated with the long transformation of the tea and migration or deposition of compounds from the leaf. Although sometimes described as crystallized caffeine or other tea constituents, its exact composition cannot be established visually; in traditionally stored Pu’Er, surface deposits must also be considered in the context of prolonged humidity and microbial activity. In this tea, the fine bloom is therefore best understood as part of the physical evidence of its long maturation and storage history.
ORGANOLEPTICS
The dry leaves are mature and tightly compressed in what is commonly known as “iron pressing.” Deep brown, dark chestnut, and almost black tones reflect more than three decades of ageing and Traditional Hong Kong Storage. Their appearance reflects the long transformation of the original Sheng Pu’Er material, with occasional fine whitish crystalline-like specks visible on parts of the cake’s surface. The aroma of the dry leaf is deep, mature, and complex, combining notes of old wood, tree bark, dried Chinese herbs, forest floor, aged leather, camphor, and subtle dried fruit sweetness. In a preheated gaiwan or teapot, the aroma becomes warmer and considerably more expressive, revealing additional layers of sandalwood, dark dried fruits, Chinese medicinal herbs, old wooden furniture, warm earth, gentle spice, and cooling camphor. After the rinse, the leaves fully awaken and the aromatic profile becomes deeper and more integrated, balancing mature wood, herbs, camphor, dried fruits, mineral tones, and the distinctive character of traditional Hong Kong ageing.
The liquor is clear and deep, with a rich dark amber to reddish-brown tone characteristic of well-aged Sheng Pu’Er. The aroma of the infusion is concentrated, mature, and persistent, combining old wood, sandalwood, dried herbs, camphor, dark dried fruits, gentle spice, and subtle earthy nuances. The texture is dense, exceptionally smooth, and highly coating, with the sharp bitterness and astringency of younger Sheng largely transformed through decades of maturation. The taste begins deep and woody, gradually revealing layers of medicinal herbs, dried dates, aged wood, camphor, dark sweetness, minerals, and gentle spice. As the session develops, the heavier mature notes become increasingly integrated with returning sweetness and a clean cooling sensation in the mouth and throat, creating a profile that expresses both the depth of long ageing and the distinctive character of Traditional Hong Kong Storage.
The aftertaste is long, deep, and persistent, with mature woody and herbal notes gradually giving way to sweetness and a cooling camphor-like sensation that remains throughout the mouth and throat. As the tea continues to open, its structure becomes softer, broader, and increasingly refined, while the liquor retains remarkable density and depth through successive infusions. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of sandalwood, old wood, dried dates, Chinese medicinal herbs, gentle spice, dark sweetness, and subtle camphor.
1990’s CNNP HONG YIN is an aged Sheng Pu’Er from Yunnan, produced under the historic CNNP / Zhongcha system and presented in the classic Yunnan Qizi Bing Cha format. Its wrapper carries the recognizable Zhongcha “Eight Zhong” emblem together with the name of the Yunnan Province Tea Branch of the China National Native Produce & Animal By-Products Import & Export Corporation. While this identifies the tea with the CNNP system, the original manufacturing factory is not documented, and we therefore attribute its origin conservatively to Yunnan rather than to a specific factory or tea mountain.
The name Hong Yin, or “Red Mark,” has an important place in the history of Pu’Er. It originates from the celebrated Hong Yin Yuan Cha, one of the defining teas associated with the early Yin Ji Cha, or “Mark Tea,” period. The original Red Mark cakes became highly regarded examples of aged Sheng Pu’Er, and their distinctive red Zhongcha printing eventually gave rise to the collector name Hong Yin. Over time, the reputation of these teas inspired later productions that continued or referenced the Red Mark identity.
This 1990s CNNP Hong Yin belongs to that later tradition and should not be confused with the original Hong Yin Yuan Cha of the early Yin Ji Cha period. Its Yunnan Qizi Bing Cha wrapper and CNNP Yunnan Tea Branch identity place it within a later chapter of state-organized Yunnan Pu’Er production, when the Zhongcha name and emblem remained an important part of the tea trade. It therefore represents both a mature tea in its own right and a continuation of one of the most recognizable historical identities in Pu’Er culture.
More than three decades of ageing, including Traditional Hong Kong Storage, have profoundly transformed the tea. The tightly compressed cake, characteristic of so-called “iron pressing,” has developed a deep mature character with remarkable smoothness, density, and aromatic complexity. Long storage has softened the original structure of the Sheng Pu’Er and developed the woody, herbal, dried-fruit, camphor-like, and subtly earthy qualities characteristic of traditionally stored aged tea.
Today, 1990’s CNNP HONG YIN offers an opportunity to experience not only the transformation of Sheng Pu’Er through decades of maturation, but also an important period in the history of Yunnan tea. Its value lies in the combination of age, Traditional Hong Kong Storage, historical CNNP / Zhongcha identity, and the enduring legacy of the Hong Yin name.
TERROIR
This 1990’s CNNP HONG YIN originates from Yunnan, the historical homeland of Pu’Er tea in southwestern China. The province is characterized by a subtropical monsoon climate, mountainous landscapes, considerable variations in altitude, and exceptional biological diversity. Yunnan is also the natural home of large-leaf tea populations traditionally classified within Camellia sinensis var. assamica, whose substantial leaf structure and rich chemical composition provide the foundation for Sheng Pu’Er and its ability to transform through prolonged ageing.
The wrapper identifies the tea as Yunnan Qizi Bing Cha and carries the name of the CNNP Yunnan Province Tea Branch together with the classic Zhongcha emblem. However, it does not identify the original manufacturing factory, mountain, village, or specific source of the raw material. For this reason, the geographical origin of the tea is conservatively attributed to Yunnan rather than to Menghai or another specific Pu’Er-producing area.
An equally important part of the present character of this tea is its Traditional Hong Kong Storage. During more than three decades of maturation, prolonged exposure to the warm and humid conditions historically associated with this storage method accelerated both chemical and microbial transformations within the compressed leaves. The original strength and astringency of Sheng Pu’Er gradually softened, while the tea developed a darker appearance, smoother and denser texture, and the mature woody, herbal, camphor-like, dried-fruit, and earthy aromatic qualities characteristic of traditionally stored aged Pu’Er.
Fine whitish crystalline-like specks can also be observed on parts of the cake. In aged Pu’Er culture, such a phenomenon is often referred to as bai shuang, or “white frost,” and is traditionally associated with the long transformation of the tea and migration or deposition of compounds from the leaf. Although sometimes described as crystallized caffeine or other tea constituents, its exact composition cannot be established visually; in traditionally stored Pu’Er, surface deposits must also be considered in the context of prolonged humidity and microbial activity. In this tea, the fine bloom is therefore best understood as part of the physical evidence of its long maturation and storage history.
ORGANOLEPTICS
The dry leaves are mature and tightly compressed in what is commonly known as “iron pressing.” Deep brown, dark chestnut, and almost black tones reflect more than three decades of ageing and Traditional Hong Kong Storage. Their appearance reflects the long transformation of the original Sheng Pu’Er material, with occasional fine whitish crystalline-like specks visible on parts of the cake’s surface. The aroma of the dry leaf is deep, mature, and complex, combining notes of old wood, tree bark, dried Chinese herbs, forest floor, aged leather, camphor, and subtle dried fruit sweetness. In a preheated gaiwan or teapot, the aroma becomes warmer and considerably more expressive, revealing additional layers of sandalwood, dark dried fruits, Chinese medicinal herbs, old wooden furniture, warm earth, gentle spice, and cooling camphor. After the rinse, the leaves fully awaken and the aromatic profile becomes deeper and more integrated, balancing mature wood, herbs, camphor, dried fruits, mineral tones, and the distinctive character of traditional Hong Kong ageing.
The liquor is clear and deep, with a rich dark amber to reddish-brown tone characteristic of well-aged Sheng Pu’Er. The aroma of the infusion is concentrated, mature, and persistent, combining old wood, sandalwood, dried herbs, camphor, dark dried fruits, gentle spice, and subtle earthy nuances. The texture is dense, exceptionally smooth, and highly coating, with the sharp bitterness and astringency of younger Sheng largely transformed through decades of maturation. The taste begins deep and woody, gradually revealing layers of medicinal herbs, dried dates, aged wood, camphor, dark sweetness, minerals, and gentle spice. As the session develops, the heavier mature notes become increasingly integrated with returning sweetness and a clean cooling sensation in the mouth and throat, creating a profile that expresses both the depth of long ageing and the distinctive character of Traditional Hong Kong Storage.
The aftertaste is long, deep, and persistent, with mature woody and herbal notes gradually giving way to sweetness and a cooling camphor-like sensation that remains throughout the mouth and throat. As the tea continues to open, its structure becomes softer, broader, and increasingly refined, while the liquor retains remarkable density and depth through successive infusions. In the empty cup, the aroma remains warm and expressive, revealing lingering notes of sandalwood, old wood, dried dates, Chinese medicinal herbs, gentle spice, dark sweetness, and subtle camphor.
SHENG (RAW) PU'ER
Explore more Sheng (Raw) Pu'Er from AN SHIM TEA Collection.