Made from old-tree (gu shu) leaf grown in Jing Mai, the UNESCO-listed ancient tea forest, it carries orchid-like fragrance (lan xiang) over a gentle, sweet and refined body. Old-tree (gu shu) leaf is what sets the "Chang Tai Hao" apart: it typically brews thicker and lasts longer than plantation leaf. After years of natural storage in Guangzhou, sheng like this may show a deeper, more mellow side, though results depend on how it was kept. From ChangTai — a 2005 sheng (raw) puerh cake in the Chang Tai Hao - Meng Hai Qiao Bing - Gui line.
Tea Profile
At a glance: 2005 · Sheng (raw) puerh · 400g cake · ChangTai Tea Factory
- Compression & dry leaf: The leaf is compressed into a 400g cake. The dry leaf shows well-formed threads.
- Liquor: In the cup it is typically amber to orange-amber for sheng of this age.
- Taste: The first infusions are mellow. Further into the session the cup stays sweet.
- Mouthfeel & body: In the mouth it feels mellow.
- Aftertaste: Swallow and you notice a quick, clear hui gan and easy salivation.
- Best for: improving your tea experience. Brew it attentively and follow how it changes; a natural step up for a beginner who wants to go further.
Brewing Guide
Water: 100°C (212°F), fully boiling.
- Preheat the vessel; add around 5g per 100ml.
- One rinse to open the leaves, then a covered rest of about 10 minutes.
- Steep 10–15 seconds at first, adding ~5 seconds per round.
- Always pour out completely into a fairness cup before drinking.
- Keep steeping — sheng rewards patience with many rounds.
These are guidelines to start from, not rules to obey. Experiment with your pour, your pace, and the season; the same leaf tastes different on a rainy day. The goal is the skill to brew it well whenever, wherever.
Storage
Give it air, coolness and dryness; keep it out of the sun and clear of potent odors (spices, smoke). For multi-year aging, paper or unglazed clay lets the tea breathe in a way sealed plastic never will.
A Note on Appearance
Not every cake shows these, but they can occur, especially in teas with more years of storage.
- Small dark specks: tiny dark specks may appear on the wrapper or tea edges of naturally stored puerh. They are harmless and can be brushed off before brewing.
- Tea oil spots: yellowish spots may appear and can come from natural tea oils. They are not a flaw.
- Torn wrapper: small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.
