2004 Changtai Yi Chang Hao Jing Pin Raw

Tea type
Pu-erh Tea
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Edit tea info Last updated by DigniTea
Average preparation
195 °F / 90 °C 0 min, 15 sec 6 g 3 oz / 100 ml

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2 Tasting Notes View all

  • “This tea is a good example of dry storage done right. I have had plenty of unpleasant experiences with dry-stored teas in this age range (sour, astringent, etc.), so I was a bit dubious when I saw...” Read full tasting note
  • “Yi Chang Hao is the flagship product line from the Changtai Tea Factory and contains teas made with raw material from mountains in the Yiwu area. With material from arbor trees reported to be...” Read full tasting note

From Changtai Tea Group

2004 Changtai Yi Chang Hao Jing Pin Raw 380g
This factory makes tea using the old processing methods. Their 1999 and 2000 teas are collector’s items. The leaves picked from half-arbor tree(500 to 800 years old tea tree). It follows the traditional tea blending and rock molding to make this tea more like antique tea. The storage is very dry and clean. It has mellow taste compared to other green Pu-erh teas. Full body and deep. The good "chi" feels gently to the body . Lingering fruity aftertaste.

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2 Tasting Notes

486 tasting notes

This tea is a good example of dry storage done right. I have had plenty of unpleasant experiences with dry-stored teas in this age range (sour, astringent, etc.), so I was a bit dubious when I saw the color of the leaves and the lack of dank aroma. Thankfully, this one is smooth and very drinkable. Good sweetness, decent body, no off-flavors. A solid mid-aged tea.

The liquor is still pretty light in color, so this one could still age a long way. I would love to try something that’s been skillfully dry-stored for even longer. Does anybody know if leaves/liquor will turn as dark as something like HK storage given enough time in dry storage?

Thanks to the teafriend who sent me this sample :)

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301 tasting notes

Yi Chang Hao is the flagship product line from the Changtai Tea Factory and contains teas made with raw material from mountains in the Yiwu area. With material from arbor trees reported to be 500-800 years old, the JingPin is a pleasing mellow aged tea with a full body and sweet overtones – very smooth. The tea is not just elegant, its power is easily felt. Moderate compression makes it easy to pick off leaves for brewing. Mix of whole leaves, pieces and a few stems. The aroma of the dry leaf is mild with the hint of nuttiness and wood but surprisingly in the mouth the tea is sweet and fruity with a hint of camphor. While the sweetness is clearly found in the sip, the fruit is more on the subtle side. Through my 6-7 infusions (with enough strength to support additional steepings) the flavor profile continues to mix fruit, honey, nuts, wood and camphor in a very rewarding way. Overall impressions – interesting mix of flavors; respectable Qi; enough power in the leaf to endure many infusions; lingering pleasant aftertaste. For those of you seeking the “heavy hitters”, this one might be of little interest but for all the other pu fans, this is a worthy tea from a factory with long established traditions – old processing techniques and stone pressing. Purchased this cake from The Chinese Tea Shop online store and you can purchase smaller amounts of this tea.

Preparation
195 °F / 90 °C 0 min, 15 sec 6 g 3 OZ / 100 ML

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