The “Chang Tai Hao - Cha Hu Chen” series is easily recognizable by its distinctive teapot symbol located in the middle of the front wrapper, with the traditional Chinese character “Chen (陳)” at its center. This series showcases wild premium tea materials sourced from renowned regions including “Bu Lang,” “Jing Gu,” “Fu Hai,” “Man Zhuan,” “Yi Wu,” and “Jin Zhu Shan.” It is a high-end sub-series within the larger “Chang Tai Hao” collection.
Tea Material Origin: The tea materials for this series are sourced from the Meng Hai tea region, historically known as “Fu Hai.”
Tea Profile
At a glance: 2004 · Sheng (raw) puerh · 400g cake · ChangTai Tea Factory
Flavor Profile: The tea offers a well-aged flavor, indicative of its careful maturation process.
Liquor Quality: Upon brewing, it produces a clear tea soup with a notable brightness, reflecting its purity and quality.
Taste and Texture: The tea is characterized by its thickness and mellowness, providing a rich and satisfying mouthfeel.
hui gan and Sensory Experience: Both the hui gan (returning sweetness) and saliva production are pronounced, enhancing the overall tasting experience.
Best for: improving your tea experience. Take your time with it — a good choice once you are no longer a novice.
Brewing Guide
Water: rolling boil, 100°C (212°F).
- Rinse teaware with hot water; use roughly 5g of tea for each 100ml of vessel.
- Give the leaves one quick rinse, then cover and rest about 10 minutes to wake them up.
- Begin with 10–15 second steeps, lengthening each by about 5 seconds.
- Decant fully into a sharing pitcher each time.
- Enjoy — good sheng keeps giving for many infusions.
Use this as a starting point, not a fixed formula. Play with pour height and speed, and notice how the tea answers in different weather and seasons. Learning to brew one tea well anywhere, anytime is the real craft.
Storage
Store in a cool, dry place with gentle airflow, out of direct light and away from strong smells such as cooking spices or smoke. If you plan to age it for years, breathable paper or clay storage suits puerh better than airtight 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.
