Changtai Hao 2005

For lovers of gentle old Shengs.


Clean and soft, drinking this aged cake is like slipping into clean linen sheets—but for your palate. Subtle notes of cinnamon bark and cedar wood glide on a milky mouthfeel, with the barest hint of citrus bitters. An even layer of astringency dries the tongue for the next sip, and a distinct hui gan leaves the mouth feeling rinsed of strong flavours. Extremely relaxing at any concentration, brew with a stronger hand for a bolder camphoric cooling sensation, and perhaps the perfect palate cleanser.


The Changtai Tea Group

Founded in 1999, the Changtai Tea Company is a relative newcomer to Pu'er production, but has rapidly grown with the critical success of many of its teas. Known for its flagship Yichang brand, it has since acquired many well-known Pu'er brands and, in 2004, became the first tea company to be elevated to corporate status. Today, it offers a wide range of Sheng and Shu Pu'er, but pressings from its early years continue to be the most sought-after.


Taste and compare notes with Sigi's livestreamed tasting of Changtai Hao.

Sigi's Pu'er Box: Changtai Hao 2005
  • MEANING:  Changtai brand (chang tai hao)
  • CULTIVAR:  Da Ye Zhong
  • HARVEST TIME:  2005
  • TASTE:  Cinnamon bark, camphor, citrus bitters
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Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 100°C
  • Infusion time: 5 min
GONGFU CHA METHOD
  • Quantity: 5g / 100ml
  • Water temperature: 100°C
  • Several short infusions

Start with few seconds. Increase the brewing time at each following infusion. Exception: If the leaves are pressed, make the first infusion longer than the second.
For best results in gongfu cha, brew in a Yixing teapot.