The story of the original Fu Lu Gong Cha remains a secret but the tea was accompanied by a ticket with an address… in Bangkok! It carried the name of Hong Lee, the founder of Hong Tai Chang, a legendary producer of Thai puerh. In the beginning, Hong Tai Chang exported the production of the parent company based in Yunnan via Thailand. Eventually, the two branches separated and Hong Tai Chang continued producing puerh from leaves from northern Thailand. When the factory closed down as there was no successor, Lao Lee, a major tea producer from the village of Doi Wawee, hired one of Hong Tai Chang’s key technicians and entrusted him with the production of his puerh tea. According to him, the Fu Lu Gong Cha of the 1940s must have been made at the Hong Tai Chang factory in Thailand from local leaves.
In 2008, a limited edition of Ming Lee Fu Lu Gong Cha was pressed, in tribute to the historical cake. The goal was not to reproduce the original cake but to create tea matching its level, using leaves from Thailand, which can improve over decades in the same way. As such, it is not only a top-of-the-range tea for collection but also an excellent tea for maturation.
Format: 357g Puerh cake
Kind: Naturally aged sheng Puerh
Fermentation at the production: Not fermented -sheng cha
Storage: Natural dry – Thailand
Style: Classic Puerh Tea
Producer: Ming Lee
Origin: Wawee, Chiang Rai, Thailand
Trees: Big Tree
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