The 2006 ChangTai "Tian Xia Tong An - Meng Hai," also known as the Hong Kong Tongan Lion Cake, is a 357g Puerh Sheng Cha Raw Tea, crafted with meticulous care by the Changtai Tea Factory and exclusively commissioned by the esteemed Hong Kong TongAn Tea Room. This exquisite tea, hailing from the renowned Meng Hai tea region, is a paragon of the artistry and heritage of Chinese tea-making.
Fondly referred to as the "Lion" cake, this tea is made from the finest tea materials sourced from the Meng Hai region. These leaves have been skillfully processed and have aged beautifully, resulting in tight and neat tea threads that are not only visually appealing but also indicative of their high quality. The aging process has brought this tea to an optimal stage for enjoyment, highlighting the mastery behind its creation.
This lingering quality is a testament to the tea's enduring charm and the skillful processing it has undergone.
As part of an exclusive series of five, the "Tian Xia Tong An - Meng Hai" stands alongside its counterparts, the Dragon (Long), Phoenix (Feng), Kirin (Qi Lin), and another Lion (Shi) variety. This collection is a celebration of the diversity and richness of Chinese tea culture.
In essence, the 2006 ChangTai "Tian Xia Tong An - Meng Hai" Puerh Sheng Cha is more than just a tea; it's an embodiment of tradition, quality, and a deep respect for the tea-making process.
Tea Profile
At a glance: 2006 · Sheng (raw) puerh · 357g cake · ChangTai Tea Factory
Upon brewing, this tea unveils a clear and bright liquor, a hallmark of its purity and fine craftsmanship. The taste is robust and full-bodied, characterized by a notable strength and thickness that appeals to those who favor a more intense tea experience. Despite its bold profile, the tea maintains a delicate balance with only a minor to light presence of bitterness and astringency. This subtle balance enhances the hui gan, the much-coveted returning sweetness, and stimulates a pleasant production of saliva, making each sip a refreshing and invigorating experience.
The flavor of this tea is refreshing and leaves a lingering aftertaste that invites contemplation and appreciation of its complexity and depth.
Best for: A detailed introduction to each variety in the series will be provided, showcasing a commitment to offering comprehensive and accurate information for tea enthusiasts. It offers a robust and satisfying experience that is both refreshing and deeply resonant, perfect for those who appreciate the finer nuances of premium Chinese tea.
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.
Stored in Guangzhou's natural conditions, this tea has been carefully preserved to ensure that its essence and character remain unaltered, delivering an authentic tea experience to the consumer.
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.
