The “Chang Tai Hao - Cha Hu Chen” series is easily recognizable by its teapot symbol located in the middle of the front wrapper, featuring the traditional Chinese character “Chen (陳)” at its center. This series is crafted from wild premium tea materials sourced from celebrated regions such as “Bu Lang,” “Jing Gu,” “Fu Hai,” “Man Zhuan,” “Yi Wu,” and “Jin Zhu Shan,” positioning it as a high-end subseries within the “Chang Tai Hao” collection.
Tea Material Origin: The tea utilizes materials from the Man Sa tea mountain, known for its quality teas.
Tea Profile
At a glance: 2004 · Sheng (raw) puerh · 250g tuo · ChangTai Tea Factory
Aging and Liquor Quality: The tea is well-aged, producing a clear tea liquor that exhibits a notable brightness.
Flavor and Texture: The taste is mellow and soft, complemented by a smooth and thick texture, providing a satisfying sensory experience.
Sweetness: It offers a refreshing sweetness, enhancing the overall flavor profile.
hui gan: The hui gan, or returning sweetness, is at a good level, contributing to the tea’s rich and complex taste.
Best for: improving your tea experience — worth reaching for once you have moved past being a beginner.
Brewing Guide
Water: fully boiling, 100°C (212°F).
- Warm the pot and cups, then add about 5g of leaf per 100ml.
- Rinse the leaves once with boiling water and let them rest, covered, for about 10 minutes.
- Steep the first rounds for 10–15 seconds, adding about 5 seconds with each round.
- Pour every steep into a fairness pitcher before serving.
- Serve. Sheng puerh resteeps well for many rounds.
Treat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you. Brewing the same tea well in any year, season, weather or place takes practice, and that skill is the real goal.
Storage
Keep the tea ventilated, cool and dry, away from sunlight and strong odors (kitchen spices, smoke). For long-term aging, paper or clay containers breathe better than sealed plastic.
Guangzhou Natural Storage.
A Note on Appearance
Not every tuo 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.
