Series Distinction: The ‘Chang Tai Hao - Cha Hu Chen’ series is easily identifiable by its unique teapot symbol centered on the front wrapper, encompassing the traditional Chinese character ‘Chen (陳)’. This series is a distinguished high-end sub-collection within the ‘Chang Tai Hao’ range, featuring select premium wild tea materials from notable regions such as ‘Bu Lang’, ‘Jing Gu’, ‘Fu Hai’, ‘Man Zhuan’, ‘Yi Wu’, and ‘Jin Zhu Shan’.
Tea Profile
At a glance: 2004 · Sheng (raw) puerh · 400g cake · ChangTai Tea Factory
Aging: The tea is well-aged, which enhances its flavor and overall quality.
Liquor Quality: The tea soup is clear with a golden hue and brightness, indicating its purity and fine processing.
Texture: The liquor is notably thick and sticky, contributing to a rich tasting experience.
Flavor Profile: The tea is characterized by minimal to almost no bitterness and astringency, making it smooth and approachable.
Sensory Experience: It exhibits remarkable hui gan (returning sweetness) and stimulates saliva production, enhancing the overall flavor experience.
Aftertaste: The flavor of the tea pleasantly lingers in the mouth, leaving a lasting impression.
Best for: improving your tea experience — worth reaching for once you have moved past being 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.
This tea has been preserved under natural conditions in Guangzhou
A Note on Appearance
Not every brick 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.
