Changtai Tea Group (Puerh shop)

Recent Tasting Notes

Smallish leaves in this cake with mixed brown coloring. Very clear light yellow tea soup after two quick rinses. The tea has a little bitterness followed quickly by a gentle sweetness; offers a pleasant mouthfeel which seems to linger; grabs you quickly and gives you a modest kick. I experienced a little dryness in the mouth and throat and a bit of warmth moving through my extremeties.
The first two steepings present flavors of butter, pine, and mushroom blended together – interesting and enjoyable profile here. The next few infusions become more like a sweet tobacco with those pine and mushroom accents remaining. By the sixth steeping, the sip produces a woody base with hints of flavor – pine, spice, a rather mild fruit – and continues to be a pleasant cup of tea. Does not seem nearly as full or powerful as it did in the beginning of the tea session. I believe this Bulang is a more gentle tea than most from this area but I must say that I rather enjoy it.

Preparation
Boiling 0 min, 15 sec 5 g 3 OZ / 100 ML
JC

How do you feel about it overall? I’ve had a few ChangTai Lately and even though they were pleasant, I didn’t come out a fan. I’ve had this one, the Lao Ban Zhang and a Six Start. They seemed fairly similar with the Six Star one being the most different in that it lacked the stronger tobacco/medicinal notes (mushroom?) and perhaps was more fruity. I’ve yet to find something I fall for from ChangTai.

DigniTea

The final words of my tasting note are “I rather enjoy it” and I think that is my first overall impression. Certainly not my favorite sheng but seems good for my palate. I’m likely to re steep these same leaves again this afternoon. I’ve noticed Hobbes tasting notes so I decided to begin exploring them. Don’t have the LBZ and I’m not familiar with the Six Star. I did quite enjoy this one: 2005 Changtai Chenhongchan Yiwu 

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This sheng has character :
-nice whole Yiwu leaf;
-pleasant dry and wet aroma;
-good mouthfeel;
-nice cooling effect on the tongue and roof of mouth;
-decent huigan;
-staying power – 8 steepings so far.
A solid Yiwu cake with almost 10 years of age at a fair price ($46 at PuerhShop)!

Preparation
Boiling 0 min, 15 sec 6 g 4 OZ / 125 ML
Cwyn

If it’s the one I’m seeing in puerh shop, it is the 400 g cake? That is 43 g more tea than the usual beeng size. Seems like a really good value for Yiwu, hmmm.

DigniTea

That should be the one. Agreed – good price for what seems to be an authentic Yiwu.

DigniTea

Cwyn – Should have mentioned that the 2005 Changda Hao Yiwu Mansa Gushu at PuerhShop is also nice; same price.

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83

Starting this one out with 10 grams picked off the cake and into the yixing. I hit it with hot water for about 5 seconds and let it rest another 30 seconds to open up. The aroma of the wet leaves was almost like a damp forest floor. Like you would find in the woods after hiking through it after a rain shower. The first brew was about 10 seconds as I forgot to set the timer. It brews a nice dark golden color in the glass mug. It has a slight semblance of ’smokiness" to it but only briefly. This quickly turns into a pine and honey flavor. A touch of fleeting bitter and it is back to the honey. this is one of those teas that will make the tip of your tongue slightly numb and excite and tingle the middle part of it. it give the cooling effect after drinking it.
This is a nice enjoyable sheng to those who would like the slight smokiness similar to an aged Xiaguan tea. Very solid for the first cup and afford-ably priced for a whole cake.
Second steep smoke has subsided a bit . A little more bitter turning slightly sweet and the numbing punch is still there..

Preparation
205 °F / 96 °C 0 min, 15 sec 10 g 10 OZ / 295 ML

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100

This is a most delicious Raw Puerh, I just got a sample and Now i want to get an entire cake.
I don’t often use the word complex to describe a tea but in this case it’s the best word, This Tea has a slightly complex and wonderful flavor profile to me.
The armoa of this one when dry is slightly vegetal raw puerh type aroma and the taste of this one starts of with pleasant bitter and slightly sweet vegetal notes on the first few steeping while at around the 3rd and 4th steeps it develops first some wonderful sweet Roasted Oolong characteristics then I get earthy woodsy notes like sandalwood and forest I think to myself Wow now it’s like a Shu :)
The aroma of the steeped leafe is quite earthy and much like a shu/ripe puerh aroma, I got about 3 more steeps of delicious slightly sweet but bitter, woodsy, earthy goodness, Super Nice Puerh, I think anybody could enjoy this one.

100 points for this one for sure, I’m seriously gonna get a whole cake now :)

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