2006 Chang Tai Hao "Tian Xia Tong An" Certified Organic Raw Pu-erh Tea

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Earth, Leather, Smoke, Tobacco, Vegetal, Wet Earth, Wood, Limestone, Medicinal, Autumn Leaf Pile, Bitter, Cocoa, Paper, Red Wine, Wet Rocks, Wet wood, Mineral, Vegetables
Sold in
Not available
Caffeine
Not available
Certification
Organic
Edit tea info Last updated by mrmopar
Average preparation
Boiling 0 min, 15 sec 10 g 18 oz / 526 ml

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7 Tasting Notes View all

  • “Wow, this is the first aged raw sheng I’ve tried that came anywhere close to the taste of a shou—except this is far better than any shou! It has all the lovely aged earthy notes to it that I enjoy....” Read full tasting note
    83
  • “Starts off with mostly leather and a touch of bitterness. It slowly evolved into more pleasant tastes but I had to drop the temperature to get the bitterness to subside, as it was turning...” Read full tasting note
    76
  • “Very strong leather note with present bitterness and a medically woody note. The rather humid storage is clearly noticeable, but is not at all musty but the good type of humid storage. Surprisingly...” Read full tasting note
    70
  • “i have brewed this in a gaiwan and one of my sheng clay tea pots. i have to say, the storage is really present with a gaiwan (i actually throw off the first three rinses) but my clay tea pots seem...” Read full tasting note

From Yunnan Sourcing

This is a 2006 Chang Tai brand pressing for a Hong Kong teahouse called “Tong An Cha Hang”. A portion of the tea was apportioned to a Guangzhou tea seller to sell in the mainland. Our offering was aged in Guangzhou in a traditional (wettish) storage condition. The Bu Lang Mountain material is strong and even after 10 years of aging it comes through with a strong camphor and aged taste with a strong cha qi. As this tea dries out a bit in Kunming (or wherever it ends up) it will develop a nice rounded aged taste lacking in wet storage taste but also tasting complex and aged.

About Yunnan Sourcing View company

Company description not available.

7 Tasting Notes

83
53 tasting notes

Wow, this is the first aged raw sheng I’ve tried that came anywhere close to the taste of a shou—except this is far better than any shou! It has all the lovely aged earthy notes to it that I enjoy. Soil, leaves, tobacco, leather, and a vegetal sweetness all swirl together in balance while there is no gross compost/fishy smell like with many shous. The liquor is thick, dark red, and coats the mouth and throat. There’s a very very slight bitterness at the end of each sip, perhaps nodding to what this tea tasted like prior to being stored.

Flavors: Earth, Leather, Smoke, Tobacco, Vegetal, Wet Earth, Wood

Preparation
205 °F / 96 °C 0 min, 15 sec 25 g 16 OZ / 460 ML

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76
47 tasting notes

Starts off with mostly leather and a touch of bitterness. It slowly evolved into more pleasant tastes but I had to drop the temperature to get the bitterness to subside, as it was turning unpleasant as time increased. This has turned into a very nice sheng.

Preparation
4 g 2 OZ / 60 ML

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70
126 tasting notes

Very strong leather note with present bitterness and a medically woody note. The rather humid storage is clearly noticeable, but is not at all musty but the good type of humid storage. Surprisingly intense, mainly awakening Qi and a very long lasting tea. Leaves range from very beautiful to catastrophic, though.
Images and more at: https://puerh.blog/teanotes/2006-changtai-tian-xia-tong-an

Flavors: Leather, Limestone, Medicinal, Wood

Preparation
10 g 3 OZ / 100 ML

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10 tasting notes

i have brewed this in a gaiwan and one of my sheng clay tea pots. i have to say, the storage is really present with a gaiwan (i actually throw off the first three rinses) but my clay tea pots seem to mellow out the tea nicely and gives it much more character. this is well priced for an aged tea.

Preparation
9 g 4 OZ / 130 ML

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80
318 tasting notes

Brews a medium brown-orange. Flavors of wet wood, rocks, leather, and “old book smell.” Very thick and oily in the mouth with light bitterness. Later steeps are cleaner tasting with slight cocoa and red wine notes. Overall it’s ok. I’m not super wild about it, but I may buy a cake just because it’s hard to find a tea with so much aged character for so cheap. A good"daily drinker" aged cake.

Flavors: Autumn Leaf Pile, Bitter, Cocoa, Leather, Paper, Red Wine, Wet Rocks, Wet wood

Preparation
Boiling 0 min, 15 sec 5 g 5 OZ / 150 ML

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1758 tasting notes

I am finding myself somewhere in the middle with this tea. It didn’t have any terrible notes, but it also did not have a really positive note to my taste buds, at least not early on. I did put it through twelve steeps. It was noticeably better by the twelfth steep. It had developed something of a sweet note. There was also a background note that I took to be a storage note. It was not prominent but behind the main flavors of the tea. This was also a very thick tea, thicker that most others I have drank. I did not get any qi off of this tea. I think this is an average wet stored semi aged tea. In my understanding it was wet stored although I didn’t find prominent wet storage flavors. Then again I think what Yunnan Sourcing describes as wet stored is only partially wet stored. I don’t think they buy extremely wet stored teas. In the end I neither liked or disliked this tea. I can neither recommend it or not recommend it. It was ok but was not great. Maybe it will age into something better. I let this tea rest for about two months before trying it. Could wet stored flavors have dissipated in my dry storage conditions?

I steeped this tea twelve times in a 120ml gaiwan with 8g leaf and boiling water. I gave it a 10 second rinse. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, 1 min, 1.5 min, and 2 min.

Preparation
Boiling 8 g 4 OZ / 120 ML
Kirkoneill1988

i have a cake from YS that was wet stored. that 2003 iron cake

Kirkoneill1988

2003 CNNP “Mengsong Qiao Mu Iron Cake” Raw Pu-erh tea * 400 grams

Probably a small Menghai area tea factory produced this cake under the CNNP (zhong cha) label. Likely not a licensed CNNP production!

Stored in Menghai since 2003, this has aged nicely with some wetter storage notes. Overall the storage condition was very clean and the cake has a high level of aroma as well as that characteristic Mengsong flower, bitter and astringency! Can be infused many many times!

Nice example of a Banna stored Mengsong mountain area tea!

AllanK

Wet stored can be a crap shoot. They can turn out really bad or really good. This one was somewhere in the middle.

Kirkoneill1988

oh, i did not know that

Cwyn

I have this and like it a lot. Mine has that old book perfect storage.

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