Old-tree (gu shu) leaf is what sets the "Chang Tai Hao" apart: it typically brews thicker and lasts longer than plantation leaf. It has had many years of natural storage in Guangzhou; tea like this may become rounder and more mellow, though results vary. From ChangTai — a 2005 sheng (raw) puerh cake in the Chang Tai Hao - Meng Hai Qiao Bing - Fu line.
Tea Profile
At a glance: 2005 · Sheng (raw) puerh · 400g cake · ChangTai Tea Factory
- Compression & dry leaf: Tightly pressed, it comes as a 400g cake. Look for neat, tight threads in the dry leaf.
- Liquor: In the cup it is clear and bright, typically amber to orange-amber for sheng of this age.
- Taste: The first steeps are fresh, with some bitterness. The middle steeps bring out smoky notes with a touch of honey, with a sweet taste.
- Mouthfeel & body: In the mouth it feels thick. Drinkers who look for cha qi will find it here.
- Aftertaste: After each sip there is a strong hui gan and a long finish.
- Best for: improving your tea experience. Take your time with it — a good choice once you are no longer a first-time puerh drinker.
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.
A Note on Appearance
Not every cake shows these, but they can occur, especially in teas with more years of storage.
- Small dark specks: tiny dark specks may appear on the wrapper or tea edges of naturally stored puerh. They are harmless and can be brushed off before brewing.
- 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.
