2005 Changtai Yi Chang Hao Zheng Pin Raw

Tea type
Pu-erh Tea
Ingredients
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Flavors
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Caffeine
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Edit tea info Last updated by DigniTea
Average preparation
195 °F / 90 °C 0 min, 15 sec 7 g 4 oz / 110 ml

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2 Tasting Notes View all

  • “Acquired this through that sale Marshaln randomly had. Tried this three different times and I find it quite unique which was unexpected. This tea smells semi medicinal. When brewed it easily gives...” Read full tasting note
  • “This is an “old school” Changtai cake. It was made at a time when careful production was offered by well known factories and higher quality material was used. Hobbes blog has helped me to...” Read full tasting note

From Changtai Tea Group

2005 Changtai Yi Chang Hao Zheng Pin Raw 380g
Made using the old processing techniques. YiWu wild leaves blended with tips and stems gives excellent complexity and a long lasting rich taste with floral and honey notes. Powerful tea with many infusions and nice Huigan.

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2 Tasting Notes

1112 tasting notes

Acquired this through that sale Marshaln randomly had.

Tried this three different times and I find it quite unique which was unexpected. This tea smells semi medicinal. When brewed it easily gives off a semi aged, semi old smokey, semi ripe and semi raw smell. The taste had an old mineral taste with some dark earth notes that ripe teas have wile being a thinner liquid that has a few high notes in the first steeps.

As those semi ripe notes came through I decided to hit it with hotter water so the 95c came out.
Going further, it had a much smoother taste that was welcoming but it did leave a dry mouth feel with each sip. Easy on the stomach, clean storage, and contrasting to many other teas from within a 5 year mark that I’ve had so it made it more enjoyable than being as similar to others. Maybe a few more sessions and I’ll figure out these dry mineral notes that seems to come out in each brew.

Zennenn

Sounds like an excellent tea for this time of year in the Northern hemisphere.

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301 tasting notes

This is an “old school” Changtai cake. It was made at a time when careful production was offered by well known factories and higher quality material was used. Hobbes blog has helped me to appreciate the value of the Changtai cakes with 9-12 years of maturation. Changtai’s Yichanghao brand produces cakes of different grades – Ji Pin, Jing Pin, Zhen Pin, Zheng Pin. Zheng Pin is reported to be the highest grade in this group.

The cake offers the color and aroma of good aging and contains a mix of long whole leaves, stalks and the occasional tip. Full mouth-feel and flavor which quickly changes to sugar cane sweetness. It has a thick body and a comfortable tea energy feel. Overall, this is a solid blend of decent leaves; nicely aged and decent infusibility (8-10 times); solidly sweet, with a reasonably thick body. This is not a high energy cake nor is it terribly complex but it definitely offers a lovely cup which is solid, quite enjoyable and keeps the mouth watering throughout the session. I have become a fan of these aged Changtai offerings and I feel lucky to have found this one at The Chinese Tea Shop in Vancouver.

Preparation
195 °F / 90 °C 0 min, 15 sec 7 g 4 OZ / 110 ML

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