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Changtai Hao #642 2006

For lovers of balanced aged Shengs.


On the road to a hearty ageing, the bud-heavy leaves of this cake release an orange liquor conveying a warm bath full of earth- and woodiness. Cherry wood, an edge of iron, and a subtle butteriness in the nose adds up to a flavour like nothing so much as almond. A tempered hand while steeping will keep it going for many stimulating infusions, pungent in the nose yet mild on the tongue; more intense steepings bring out the savoury character of aged soy sauce and an almost chewy texture.


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.


Our video review of this vintage Pu'er cake, and how we sourced it.

Vintage Sheng Pu'er: Changtai Hao #642—For lovers of intense Sheng Pu’er
  • MEANING:  Changtai brand 642 (Changtai Hao)
  • CULTIVAR:  Da Ye Zhong
  • HARVEST TIME:  2006
  • TASTE:  Almond, cherry wood, iron
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Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 100°C
  • Infusion time: 4 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.