2007 Changtai Lingbao sheng (380g)

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Apricot, Pastries, Rice Pudding, Stewed Fruits, Vanilla
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Cameron B.
Average preparation
Boiling 0 min, 15 sec 7 g 7 oz / 193 ml

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2 Tasting Notes View all

  • “OK. So I’m holding space here for a proper review. This is just an initial impression. I need to let the cake properly humidify but I couldn’t resist pulling off a little chunk. Brewed in a 90ml...” Read full tasting note
    85
  • “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...” Read full tasting note
    83

From Changtai Tea Group

Back in 2005, Changtai Tea Group was in its heydays. It was promoted as a premium tea company by a number of Hongkong and Taiwan merchants.

This tea cake was made by using premium Menghai materials and it was stored in Menghai since 2007, we found it a tasty tea with nice sweet aftertaste. It is certified organic, and it’s one of the best Changtai new products few could find.

About Changtai Tea Group View company

Company description not available.

2 Tasting Notes

85
23 tasting notes

OK. So I’m holding space here for a proper review. This is just an initial impression.

I need to let the cake properly humidify but I couldn’t resist pulling off a little chunk.

Brewed in a 90ml Zhuni pot with 4.5g of leaves with boiling spring water.

At the first smell of the leaves (after the wash) I’m transported to a camphorous, mulchy woodland in autumn with my nose over a bowl of steamy vanilla rice pudding covered in apricot jam.

If you’re familiar with a nice patisserie it’s not a million miles away from a decent ‘oranais aux abricots’. The type with custard-cream and almonds a little burned on the edges.

The spicy apricot jam smell fades to a tart but softened apple pie filling after a few steeps. It definitely has the baked goods thing going on.

I’m always struck by how softened fruit acidity can be right on the edge of camphor (or how close those scents can be).

Colour of the soup is dark brandy, but less of the viscosity.

I’d say that’s a pretty good start.

Mouthfeel isn’t thick and is quite soft with zero astringency. It’s creamy, mildly sweet and smooth. Very ‘vanilla pudding’ in taste.

One negative point is that I’m getting a little sour tart aftertaste (it was pretty dry) so I hope that’ll go away after a short stay in the pu bin. The flavour doesn’t seem to linger much. It’s also falling a bit flat… but I think this is due to the dryness and hopefully it’ll round out.

This is something that I’d recommend trying right off the bat. For the money, it seems incredibly good $/g. But I’ll update this if things don’t turn out well.

As a first impression at least, on a relatively dry cake, I’d give this a solid 8 out of 10 (for now). Hopefully, it’ll live up to itself in a few weeks.

Flavors: Apricot, Pastries, Rice Pudding, Stewed Fruits, Vanilla

Preparation
Boiling 0 min, 15 sec 4 g 3 OZ / 90 ML
derk

Nice note :)

J-P

Thanks Derk – :) just kinda slowly tasting my way through a gigantic pile of pu.

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83
297 tasting notes

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
J-P

A bit late, but I have some of this. Waiting while it ‘normalises’ in the sheng tub. But I’ll put a note up soon. Has been interesting reading some of your notes – wonder how this has changed in 7 years.

mrmopar

I am sure it changed a bit. I actually think most of this one was sent out in swaps and trades.

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