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This tea is crafted from venerable old tree wild leaf materials, meticulously sourced from the Jing Gu tea region. It is part of the esteemed ‘Chang Tai Hao’ series and has been naturally aged in Guangzhou City, ensuring an authentic maturation process.
Tea Profile
At a glance: 2005 · Sheng (raw) puerh · 400g cake · ChangTai Tea Factory
Ageing and Aroma:
The tea has been aged to perfection, resulting in a rich, reddish hue in its tea soup. It boasts a robust thickness and is distinguished by its unique wild leaf flavor profile.
Taste Notes:
The palate is graced with nuanced fruity and floral notes, creating a sophisticated and multi-layered tasting experience.
Finish and Aftertaste:
It is particularly noted for its excellent ‘hui gan’ (returning sweetness) and its ability to stimulate saliva production, enhancing the overall sensory experience of the tea.
Best for: everyday drinking, and a comfortable place to start for first-time puerh drinkers.
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.
