2005 Changda Hao Yiwu Mansa Gu Shu Cha Raw

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Edit tea info Last updated by DigniTea
Average preparation
Boiling 0 min, 15 sec 6 g 4 oz / 125 ml

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  • “Sweet and mellow with nice energy and it produces a lovely aftertaste! After reading an older note on Hobbes’ blog, I was intrigued by the history and attributes of this particular cake. I was...” Read full tasting note
    Dignitea 301 tasting notes

From Changda Hao

2005 Changda Hao Yiwu Mansa Gu Shu Cha Raw 400g
This cake is composed of spring material from Mansa high mountain area. Maocha for this cake is picked one bud and two leaves, traditional “sha-qing” (kill-green) processing in wok and sun-dried, pressed into 400g cakes by stone. Stored a short time in Yiwu town and later in a Kunming dry and clean warehouse. Brewed the tea has a deep golden color. Full and mellow, honey sweet and a long aftertaste.

Changda Hao is one of famous and established earlier tea factory in Yiwu town. Changda Hao – also called Manluo Tea Factory adheres to the traditional process since its foundation in 1999. Each batch is manufactured according to the traditional process – pure sun-dried materials, manual stone press, bamboo packaging, bamboo split strapping, classic design.

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1 Tasting Note

301 tasting notes

Sweet and mellow with nice energy and it produces a lovely aftertaste! After reading an older note on Hobbes’ blog, I was intrigued by the history and attributes of this particular cake. I was determined to find this tea but I was somewhat doubtful that I would — then I actually found it at Puerhshop.com.

I was not familiar with Manluo Tea Factory (now Changdahao) but apparently back in the day they were highly regarded. This particular cake is made from high quality leaf gathered from an ancient tree farm on Mansa’s high mountain (in the Yiwu tea growing area) and is part of their 2005 Six Famous Tea Mountains collection. Produced using very traditional hand processing and stone pressing. The dry leaf is beautiful – intact large leaves throughout – moderate compression making it easy to pick off a small amount. Clear yellow-gold tea soup that tastes honey sweet with a nice huigan. A little pepper on the tongue in the first few cups. Nice balance and very pleasant in the mouth. I have thoroughly enjoyed this one over the past two days. Gotta love tea blogs maintained by experienced people (e.g., Hobbes) for great tea discoveries!!

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

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