The ‘Hong Tai Chang’ brand, originally known as ‘Hong Chang Hao’, began its tea business in 1926, rooted in the Yi Bang ancient tea mountain, a part of the present-day Yi Wu tea region.
This tea, produced in 2003 by the Chang Tai factory, was crafted under the authorization of Hong Tai Chang, using select high-quality tea materials from the Yi Wu region.
The tea features tightly rolled and neatly arranged threads, which have developed a distinguished appearance over many years of aging.
Tea Profile
At a glance: 2003 · Sheng (raw) puerh · 380g cake · ChangTai Tea Factory
It presents a clear tea liquor with a blend of brightness and brown hues.
The flavor is smooth, thick, and natural.
It offers a sweet tea flavor with a gentle softness.
The aftertaste is lingering, marked by a delightful returning sweetness.
Best for: improving your tea experience — worth reaching for once you have moved past being a drinker new to puerh.
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 naturally in Guangzhou to ensure its pristine quality.
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.
