The “Chang Tai Hao - Cha Hu Chen” series is distinguished by the iconic teapot symbol in the center of the front wrapper, framed by the traditional Chinese character “Chen (陳),” which represents age and refinement. This exclusive series is crafted from premium wild tea leaves, carefully sourced from prestigious regions like Ban Zhang, Bu Lang, Jing Gu, Fu Hai, Man Zhuan, Yi Wu, and Jin Zhu Shan. Known for its exceptional quality, it is a flagship subseries within the “Chang Tai Hao” collection.
This particular cake features tea leaves selected from the famed Ban Zhang tea-growing region. After years of aging, the strong, tight tea leaves have darkened, showcasing an impressive appearance.
Tea Profile
At a glance: 2004 · Sheng (raw) puerh · 400g cake · ChangTai Tea Factory
The tea liquor is clear and bright, offering a thick and rich texture with a bold, robust flavor. Over time, the tea has developed a mellow, smooth profile, accompanied by a lasting aged character.
Expect a pleasant and lingering aftertaste, with an excellent balance of hui gan (returning sweetness) and saliva-inducing qualities that enhance the overall tea experience.
Best for: This tea is highly recommended for those looking to elevate their appreciation of aged Puerh teas. Tea enthusiasts seeking a well-aged, complex, and flavorful Puerh from the prestigious Ban Zhang region.
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.
This tea has been stored under natural conditions in Guangzhou, ensuring proper aging and flavor development.
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.
