An intact tong(stack) of 60′s Guang Yun Gong just arrived safely! I am happy that the customs did not open the parcel, as sometimes they did and really mess up the content. Click below to see its picture:

Several of 60′s Guang Yun Gong’s features:

1. Tong was wrapped by softer bamboo shells than that used for 70′s and later GYG. Especially after mid 80′s paper bags were used instead of bamboo shells.
2. Cakes have neifei, but no nei piao and wrapper.
3. The size of neifei is one of the most important indicator: 38mm X 38mm for 60′s GYG, while for 70′s the size is slightly larger.
4. The second most important character is of coz the appearace: 60′s cakes were made of Yunnan mao cha, with bold leaves and stems as typical of pre-60s pu-erhs. It also looks more red, while 70′s and later appear more black.
5. The first production of GYG in 1958 used Guang-Xi mao cha (called Quei Chin), so its price is actually only ~60% of 60′s GYG, but surely higher than 70′s.

The criticism of 60′s GYG is that, like all GYG, they were lightly oxidized (cooked) during production, so the taste lacks the same intensity as found in same period Yunnan pu-erhs. But with price just a fraction of 50′s/60′s Yunnan pu-erhs, they are as close as we can get to premium antique pu-erhs without trying to re-finance our houses or taking on a second job

Beautiful sweet woody fragrance with a quite cool feeling radiated when I opened the tong and took a whiff… lovely! We will be offering samples and complete cakes of them very soon.

Guang