The “Chang Tai Hao - Cha Hu Chen” series is distinguished by a teapot symbol at the center of its front wrapper, which is adorned with the traditional Chinese character “Chen (陳).” This series features wild premium tea materials sourced from esteemed tea regions such as “Bu Lang,” “Jing Gu,” “Fu Hai,” “Man Zhuan,” “Yi Wu,” and “Jin Zhu Shan.” It is a high-end subseries within the larger “Chang Tai Hao” collection.
Wrapper Designation: The words on the wrapper are in silver color, leading to its nickname “Yin Jing Gu” (Silver Jing Gu), in contrast to the “Jin Jing Gu” (Golden Jing Gu) variant.
Tea Profile
At a glance: 2004 · Sheng (raw) puerh · 400g cake · ChangTai Tea Factory
- Compression & dry leaf: The leaf is compressed into a 400g cake.
- Liquor: The liquor is typically amber to orange-amber for sheng of this age.
- Taste: Jing Gu tea is usually approachable, with mild bitterness and a fragrant sweetness.
- Mouthfeel & body: Expect a medium body and a clean, smooth texture.
- Aftertaste: The finish is usually clean and gently sweet.
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: 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 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.
