Video: Unwrapping and breaking down
This 2003 raw puerh tea cake was produced by ChangTai Tea Factory (昌泰茶厂) under the “Chang Tai Hao” brand. The specific version—commonly referred to by collectors as “Wu Tiao Ma + Wu Tian Shu” (No Barcode + No Stamp)—is one of the earliest and rarest batches from the “Ban Na” series, widely known among connoisseurs as part of the so-called “Zong Chang Tai” (Brown Chang Tai) group due to the brown-style printing on its wrapper.
Following the success of the 1999 “Yi Chang Hao”, ChangTai launched the “Chang Tai Hao” line starting in 2000, aiming to provide high-quality yet approachable puerh teas modeled after the traditional Dayi 7542 formula. The Ban Na series marked a continuation of this effort, but with upgraded materials and more precise blending.
About This Version: This particular version (No Barcode + No Stamp) is the earliest and rarest batch of the Ban Na series. It is characterized by:
No Barcode on the wrapper (Wu Tiao Ma 无条码)
No Seal Stamp (“Wu Tian Shu” 无天书) on the inner ticket (Nei Fei), meaning it lacks the red imprinted seal or unreadable calligraphic script seen in later batches.
A clean and simple wrapper with deep brown characters, hence the nickname “Zong Chang Tai”.
Because of its purity and early production, this version is highly sought-after by seasoned collectors.
Material & Craft: Origin: Selected large-leaf arbor tea from the Ban Na region (including Meng Hai and Jinghong areas)
Leaf Grade: A mix of young buds and mature leaves, tightly rolled with clear stripes
Compression: Moderately tight stone-pressed cake
Weight: 400g per cake
Collectible Value: Considered one of the “Three Old Chang Tai Legends”, along with the early Yi Chang Hao and early Chang Tai 7542 blends
A benchmark of mid-aged raw puerh with great aging potential
Well-preserved cakes show impressive transformation with continued depth and complexity over time
A great alternative to pricier classics like the 88 Qing or 99 Green Big Tree, while still offering profound aging character
Producer
ChangTai Tea Factory
Chang Tai Hao
Production Year
Raw Puerh (Sheng Cha)
Ban Na, Yunnan
No Barcode + No Inner Stamp (“Wu Tiao Ma + Wu Tian Shu”)
400g per cake
Natural aging, dry and clean environment
★★★★★ (very rare early batch)
Tea Profile
At a glance: 2003 · Sheng (raw) puerh · 400g cake · ChangTai Tea Factory
Tasting Notes: After over 20 years of natural aging, this tea has developed a smooth, refined character:
Liquor: Bright amber to deep orange
Aroma: Aged wood, camphor, and faint herbal sweetness
Taste: Full-bodied and mellow, with noticeable viscosity; strong hui gan (returning sweetness) and mouth-coating feel
Energy: Slow-building but lasting tea energy (cha qi), ideal for contemplative sessions
Best for: improving your tea experience. Brew it attentively and follow how it changes; a natural step up for a newcomer who wants to go further.
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.
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.
