Ye Qitong, National ICH inheritor presented
Vintage 1991 Da Hong Pao
Appreciation
Aged Aroma, Timeless Craftsmanship
Appreciation of Ye Qitong's 1991 Plum Aroma Da Hong Pao: In the world of Wuyi rock tea collecting,the encounter between vintage years and master craftsmanship often forges legends. The 1991 Plum Aroma Da Hong Pao is such a tea – it not only bears the weight of nearly 40 years of time-honored aging, but also, thanks to the personal involvement and high praise of Mr. Ye Qitong, National ICH inheritor, it has become a "timeless treasure" among collectors and tea connoisseurs.
This aged tea, specially preserved by Mr. Ye and cherished by Daya Hall, breaks the one-sided notion that "older tea is inherently more valuable for prolonged storage". With its core traits of "clean purity and mellow smoothness", it perfectly embodies the philosophy: "Quality as the foundation, craftsmanship as the soul, and time as the lingering charm".
Vintage : 1991
Grade : Premium Grade
Supervisor : Ye Qitong, National ICH inheritor of Wuyi Rock Tea (Da Hong Pao) Production Craft
Origin : Core Zheng Yan Production Area, Wuyi Mountain
Variety : Da Hong Pao
I. Background: Craftsmanship as the foundation, time as the witness
When it comes to the significance of this tea, the foremost elements are the "people" and "fate" behind it. Mr. Ye Qitong, a representative inheritor of the Wuyi rock tea making craftsmanship, has dedicated himself to the field of rock tea for decades. His selection of raw materials and control over craftsmanship have long become industry benchmarks.
In 1991, Mr. Ye personally participated in the production of this batch of Da Hong Pao. From the screening of raw materials from the tea-growing regions (shan chang) to the finalization of the roasting process, he infused his unique craftsmanship and dedication. After the production was completed, he specially kept this batch of tea, which is a testament to his recognition of its quality.
Stored in a stable aging environment for decades, isolated from drastic fluctuations in external temperature and humidity, the tea leaves have slowly transformed over time. They have retained the core characteristics of Da Hong Pao while developing the unique mellow and smooth flavor exclusive to aged tea. Originally packed in a large iron box, this tea was later preserved by Master Dayatang in red sandalwood and tin jars. Today, opening the box to taste it is not only a dialogue with a period of rock tea's development history but also a tribute to the spirit of craftsmanship.
II. Appreciation: Savour in Multidimensions, Rhyme Hidden in Time.
1. Dry tea: Observe the Shape to Discern the Quality, Aged Rhyme Emerging Initially
As soon as the packaging is opened, the aroma of the dry tea slowly wafts out—no off-flavours, no warehousing odours, only a clean aged fragrance with a subtle plum rhyme. The tea leaves are tight, plump and sturdy; despite nearly 40 years of aging, they still maintain a complete shape, with a flexible and elastic texture—this is exactly evidence of high-quality raw materials from premium tea-growing regions (shan chang) and exquisite rolling craftsmanship. The colour is dark brown and glossy, interspersed with natural aged hues, free of scorch marks and broken particles. Every single tea strip exudes a texture of "being old yet firm and resilient".
2.Liquor Color: Rich Red and Bright, Mellow Smoothness Fully Revealed.
Take 8 grams of dry tea, awaken it with boiling water at 100°C, and brew it formally after one rinse. When the first infusion is poured out, the liquor color is stunning—it is rich red like amber, clear and bright, with no turbidity or sediment on the cup wall, and a delicate golden rim around the edge. As the number of infusions increases, the liquor color turns slightly pale red, but remains as bright as the first brew. This not only confirms the characteristic that "aged tea is valued for its purity" but also indicates that it was not contaminated at all during the aging process and has undergone a pure transformation.
3. Aroma: Medicinal Aroma with Plum Rhyme, Long-Lasting Cool Aroma.
The elegant rhyme in the aged fragrance of this tea makes its aroma the most intriguing. In the hot lid aroma, a gentle aged fragrance first greets the nose, followed by the interweaving emergence of delicate, mild floral and fruity notes—free of dryness or sharpness, as gentle as the spring breeze brushing against the face. When the cup wall cools slightly, the cool aroma becomes even clearer: pure lingering floral and fruity scents hover in the cup, and when inhaling, one seems to catch the sweet and mellow breath precipitated by time.
4. Taste: Long-Lasting Sweet Rhyme, Hidden Rock Bone.
The first sensation upon the tea liquor touching the palate is "mellowness"—no astringency of unaged tea, no dryness from heavy roasting, only the gentle tea liquor spreading slowly across the tongue. At the first sip, the softness of aged tea dominates; then a natural sweet rhyme emerges at the base of the tongue, wispy and delicate, sliding down the throat and leaving a lasting moistness. After the third or fourth infusion, the unique "rock bone" of Wuyi rock tea gradually reveals itself: a subtle mineral note blends with plum rhyme and sweet rhyme, creating rich yet uncluttered layers. As described, "the sweet rhyme lingers long on the tongue"—even long after the tea liquor is swallowed, the sweet aftertaste continues to release slowly in the mouth.
5. Wet Leaves: Plump, Thick and Flexible, Excellent in Quality.
III. Insights: The Value of Aged Tea Lies in Quality and Craftsmanship.
The process of tasting the 1991 Plum Aroma Da Hong Pao is also a re-understanding of the value of aged tea. Many people mistakenly believe that the value of aged tea lies entirely in "years of aging", but this is not the case—without the core tea-growing region raw materials selected by Mr. Ye Qitong and the exquisite craftsmanship as the foundation, this tea would only become an ordinary tea product that is "aged but not mellow", no matter how many years it has gone through. Its preciousness lies in the triple blessing of "premium tea-growing region + excellent craftsmanship + proper aging", in the infusion of Mr. Ye Qitong's craftsmanship, and more importantly, in its pure quality that remains "unmixed and uncluttered" after years of precipitation.
When a cup of tea is finished, the cool aroma at the bottom of the cup and the sweet rhyme on the tongue still linger. This 1991 Plum-Fragrance Da Hong Pao is not only an aged tea worthy of collection, but also a "living textbook" carrying the craftsmanship and the wisdom of time of Wuyi rock tea—it tells us that truly good aged tea has always been "quality as the foundation, craftsmanship as the soul, and time as the rhyme".