2003-2005 HongTaiChang Ripe tea

Tea type
Pu-erh Tea
Ingredients
Pu Erh Tea
Flavors
Earth, Sweet, Wet Wood, Mushrooms, Wood
Sold in
Bulk
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Hutch
Average preparation
Boiling 10 g 4 oz / 130 ml

Currently unavailable

We don't know when or if this item will be available.

From Our Community

1 Image

0 Want it Want it

2 Own it Own it

2 Tasting Notes View all

  • “This was in many ways a good tea. It did however have a lot of wet storage taste to it. So much so that I rerally couldn’t taste the fermentation over it. There was not a lot of fermentation taste...” Read full tasting note
    82
  • “2003-2005 Hong TaiChang Ripe tea The Initial smell of this tea was a bit off-putting as it smelt moldy. I decided to do two quick washes. The first steep that I drunk was earthy and very smooth. ...” Read full tasting note
    100

From Chawang shop

Hongtaichang is one of old brands originaly come from Yibang. They moved to North part of Thailand during the ROC time to run the tea business there. Nowadays there is several factories using the brand name.
Thailand puerh style teas have long history and they are still very popular in places like Canton, Hongkong or Malaysia.
This tea come from 2003-2005 period and we can not exactly say is sure 2003 or 2005 version. It was sold to China in 2010 and at that time the tea had already some aged tones. The fermentation process is made very well as many Thai fermented teas.
The shape of the cake and the kind of paper using for wrapping of this cake are both very unique.
In the taste there are tones of fermented teas from Mengla area but with the thick, creamy and sweet Menghai ripe teas taste, dry fruity tones (longan and mellow red jujube taste – Zao Xiang: 枣香, Jujube flavor).
This tea can be brewed many time.

The weight of each cake is 400g, 7 cakes in bamboo tong.
Production year : 2003-2005

About Chawang shop View company

Company description not available.

2 Tasting Notes

82
1758 tasting notes

This was in many ways a good tea. It did however have a lot of wet storage taste to it. So much so that I rerally couldn’t taste the fermentation over it. There was not a lot of fermentation taste but there was some. In the end it developed to a sweet note with a slight aftertaste of wet storage flavor or wet wood as it is referred to. I find that I dislike wet storage taste a little less than I did a couple of years ago. It still bothers me a little but not as much. There were of course other flavors behind the wet storage but it was hard to pin them down. Overall this was a good tea as long as you can tolerate some wet storage flavors. Some people really won’t like it. This is not one where I would order a tong, but I will put the cake in dry storage for six months and see if the wet storage flavors go away. This is what happened with the White2Tea White Tuo. Six months in dry storage and the wet storage flavors were gone.

I steeped this tea twelve times in a 130ml teapot with 10.1g 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 minutes. Judging by the color of the tea in the twelfth steep I would say there were two or three more steeps left to this one if I wanted to continue.

Flavors: Earth, Sweet, Wet Wood

Preparation
Boiling 10 g 4 OZ / 130 ML

Login or sign up to leave a comment.

100
4 tasting notes

2003-2005 Hong TaiChang Ripe tea
The Initial smell of this tea was a bit off-putting as it smelt moldy. I decided to do two quick washes. The first steep that I drunk was earthy and very smooth. The tea seemed really thin to me, but it was also sweet. There were bits of mushroom tastes and perhaps a delicious wood flavor. I also believe there was a blonde hair in the piece of the tea. Oh well. The main thing that I really noticed about this tea, was that the lump of tea was really compressed through the first 5 steeps as none of the tea broke apart! I have not had a tea so far that did this. After the seventh steep the tea finally started breaking apart, but only a few little bits. I believe that I finally stopped drinking this after about the 12th steep or so, as I really lost track of how many times I poured water in the Gaiwan.
After all was said and done, I inspected the leaves and discovered that there was still some actual dry spots in the actual tea lump! This too was a first and it was really amazing. A good tea that would make a good daily drinker.

Flavors: Earth, Mushrooms, Wood

mrmopar

Presents and treasures! Find them in puerh all the time.

Login or sign up to leave a comment.