‘Lao Chen De Cha’, translating to ‘Mr. Chen’s Tea’, is a distinguished series initiated in 2005 under the guidance of Mr. Chen Shi-huai, the chairman of the Changtai Group. This series embodies his tea-making philosophy.
The cakes in this series are known for their relative looseness, a result of stone mill pressing.
This unique process contributes to accelerated aging, even at the core of the cake. (This characteristic is prevalent in most Changtai teas from that era, with few exceptions.)
Tea Profile
At a glance: 2006 · Sheng (raw) puerh · 400g cake · ChangTai Tea Factory
The tea is notable for its thickness and sweetness.
Both hui gan (returning sweetness) and saliva production are pronounced, enhancing the overall experience.
Subtle notes of bitterness and astringency are present, leading to a diverse range of lingering aftertastes.
Best for: improving your tea experience — worth reaching for once you have moved past being a newcomer.
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.
Highly recommended for both connoisseurs and newcomers alike, this series offers an excellent opportunity to explore the clean, natural evolution of Guangzhou-stored tea.
A Note on Appearance
Not every cake shows these, but they can occur, especially in teas with more years of storage.
- Bamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.
- 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.
