Tea Treasures – Rare Vintage and Premium Puerh | The Inaugural Tea Sale
珍茶淺酌
Online Auction: 8–16 December 2021 • 12:00 PM HKT • Hong Kong | 網上拍賣: 2021年12月8-16日 • 中午 12:00 HKT • 香港

Tea Treasures – Rare Vintage and Premium Puerh | The Inaugural Tea Sale 8–16 December 2021 • 12:00 PM HKT • Hong Kong

S otheby’s Hong Kong launches its first tea auction, featuring more than twenty lots of premium puerh and showcasing some of the most quintessential examples from the past century. The sale caters to ever-growing market demand and diverse taste of today’s collectors, offering rare treasures from century-old antique tea (‘Hao Ji Cha’), to ‘Yin Ji’ tea cakes from the 1950s and ‘Qizi bingcha’ teacakes from the 1970s to the 1990s. Headlining the auction will be a century-old teacake ‘Chen Yun Hao’ from one of the top five most prestigious tea houses in the 1900s.


香港蘇富比首場普洱茶拍賣將於12月8至16日推出「珍茶淺酌」網上專場,呈獻一系列珍藏普洱茶。拍賣呈獻逾廿件拍品,涵蓋百年號級古董茶、五十年代印級茶、七十至九十年代七子餅茶等,當中以清末民初百年陳雲號(白票黑字)最為罕有。從百年珍稀到各個年代明星茶品的誕生,普洱茶彷彿在經歷一場相知相遇的轉化,能保存得宜,存世至今者,彌足珍貴。


“Following the many recent ‘firsts’ at Sotheby’s, including the launch of spirits sales, the introduction of sake, and the addition of France as a new location for our regular series of wine and spirits auctions, the introduction of tea at our global auctions comes as a natural progression for our business. Today’s collectors continue to expand their horizons and we expect demand for the rarest teas to follow that for wines, whiskies and Moutai.”
- Jamie Ritchie, Worldwide Head of Sotheby’s Wine

More on Puerh:

One of the oldest forms of tea, Puerh gained its recognition and appeal from the Qing Dynasty. It is a post-fermented tea produced from the Yunnan province which is known to enhance its quality and flavour through aging. Aged puerh is mellow in flavor and has an elegant aroma- in the view of Chinese medicine, this is believed to promote health and ease digestion.

For transportation purposes, Puerh is generally compressed into different shapes, with cake, brick or tuocha as the most established forms. There are two main types of Puerh - raw or cooked, with different flavours and aging potential. The raw process undergoes a natural oxidization process in which the tea colour, fragrance and its unique mellow taste gradually form and fortify pending on the length of aging and storage environment, factors which is dependent on the rarity of the Puerh. The cooked process goes through an artificial fermentation cycle, which allows it to be consumed without aging.

百年珍稀 | A Century of Tea

清末民初,私人茶號所產的「號級茶」各具自家品名,在茶青選製、內票、外包、商標設計上均帶獨特風格;以宋聘號為首、陳雲號、同慶號、同興號、福元昌被譽為五大古董號級茶。號級茶品以西雙版納古六大茶山(易武、蠻磚、倚邦、漫洒、革登、攸樂)茶區的野生古樹茶為主流,均以石模壓制,餅型鬆緊合度、茶香飄逸、甘香甜潤。

At the end of the Qing dynasty, Hao Ji Cha (號級茶) was produced by private tea brands, each with their own product names and unique styles in the selection of raw tea leaves, inner ticket, packaging, and trademark design. The top five most prestigious tea brands include Song Pin Hao, Chen Yun Hao, Tong Qing Hao, Tong Xing Hao, and Fu Yuan Chang Hao.

1900年代 百年陳雲號(白票黑字)| Chen Yun Hao (White Ticket Black Wording) 1900s
產區:雲南‧易武 | 茶種:青餅 | 重量:約270克(一片)

「陳雲號」是民國初年著名普洱茶號,五大古董號級茶之一。此餅為「白票黑字」內飛樣式,太陽形圖案上印有「陳雲貴印」字樣,在陳雲號系列中屬最高檔次。茶餅由原仝拆存,品相完整良好,條型亮麗,芽毫勻稱,此茶的雅韻正味在號級茶中尤為豐富,經百年久藏,沉香歛聚,陳韻悠揚,充份展現易武正山茶的香甜醇和。

VIEW LOT | 查看拍品
1937年 五票孫義順 | Sun Yi Shun Aged Liu An (Five tickets) 1937
產區:安徽 | 茶種:生茶 | 重量:約476克(一笠)

拍品拆自原條五票孫義順,保存狀態良好,竹簍是典型的民初手工織法,既寛且扁,笠仔竹篾完好無缺,倉儲得宜。茶簍內藏有五票以辨真偽 (三張面票、一張腰票及一張底票),防偽技術令人讚嘆,也足見當時此茶製作之認真。「孫義順」是老六安中最爲著名的寶號,以揀提「雨前上上毛尖」嫩芽蒸壓入簍,又名笠仔六安。「陳年老六安」溫和養胃,開聲潤喉,古為藥引,今為「太子茶」,是公認的養生茶飲。五票孫義順帶淡雅藥香,茶湯細膩 、 柔順,香氣高遠,為六安中上乘佳品,與號級皇者宋聘號並駕齊驅,被譽為六安中的茶王,真品存世量稀少,留下來的佳品更是碩果僅存,珍藏者眾。

VIEW LOT | 查看拍品
甲子傳承Glamour of Yin Ji Puerh

1950年以降,普洱茶的生產及進出口由國家統一經營,稱為「國營時期」,製作形式轉為大量生產的機模壓製,無論餅形、重量、包裝規格等均統一化。五十年代稱為「印級茶時期」,由雲南中茶公司生產的茶葉,包裝紙及內票均採用「八中一茶」商標設計。印級茶在選料上繼承了號級茶的優良傳統,採野放茶青拼配制作,經歷一甲子的歲月存藏,一躍而成為一顆顆耀目的明星茶品——紅印圓茶、紅印鐵餅、藍印圓茶、藍印鐵餅、無紙紅印,茶界耳熟能詳,追捧者眾。

Since 1950, Puerh production has been under the regulation of the government. This era of production is widely known as the ‘Yin Ji’ (印級) teacakes period. The packaging and inner ticket all adopted the trademark design of ‘Ba Zhong Yi Cha’ (八中一茶) which shows the character Cha encircled by eight Zhong characters. The renowned teacakes from this period are Red Label Teacake, Blue Label Teacake, Red Label Iron Teacake, Blue Label Iron Teacake and Red Label Teacake (without wrapping).

七子餅茶Qizi Bingcha Teacakes

及後經歷十年的真空期,普洱茶一度停止生產及出口;至70年代中期才漸次復產,80年代壓制技術更見成熟,出現了青出於藍的7572雲來圓茶、小黃印、8582、雪印7532等具標杆性的青餅。普洱茶的壓制方式也由古法石壓變成模具機壓,以配合當時市場的大批量生產需求。此時期的編號茶製作均有拼配規格,按茶青粗幼分不同等級,嫩芽、壯葉、茶梗、老葉的搭配都有著其獨特性,8582、7542、7532等經典配方尤為人所共知,風行至今。

Historically, the production of Puerh halted for a period, only to resume in the mid-1970s. The method for compressing the Puerh matured in 1980s, paving the way for the emergence of notable raw teacakes, e.g., Yun Lai 7572, Small Yellow Label, 8582 and Snow Label 7532. To meet the demand of the mass production market at the time, increased mechanization was adopted. As a result, various shapes of Puerh can be seen in the market.

百家爭鳴 Diversified Puerh

國營生產至1996年後,普洱茶訂製再度開放,私人茶商可按自家需求,訂造不同形式的茶品,茶廠亦可自由生產出口銷售,進入百家爭鳴的鼎盛時期。踏入二十一世紀,普洱茶與世界接軌,被廣泛推崇及研究品飲,品牌研發的古樹、大樹、野生、拼配茶品相繼迸發,力臻完美。

From 1996, Puerh production process and methods flourished once again. Private tea merchants were able to order different forms of tea according to their needs. Tea factories had greater freedom to produce, export, and trade. This marked the start and resurgence of the diversified Puerh period. Stepping into the 21st century, Puerh continues to be widely recognised and prized all over the world.

這是國營勐海茶廠改為「有限責任公司」後,首批以「大益」商標生產的青餅。餅型工整,邊身圓渾,茶條幼結,經過20餘年的自然倉存放,正步入陳期轉化階段,是中生代茶品的熱門之選,存飲皆宜。首批「紫大益」製作認真,以嫩葉茶青拼配,萌芽特重,有著勐海7532青餅的影子。其香氣清正,氣韻高揚,茶湯澄明且具穿透力,口感綿稠,爽朗宜人,是市場追捧的明星茶品,優良的茶質也成為業界推崇的經典普洱茶代表之一,茶人競相收藏的珍品。

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