2006 Hong Tai Chang 0802 Raw Pu-erh Tea

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Dates, Melon, Almond, Bell Pepper, Black Pepper, Camphor, Lychee, Oak wood, Pleasantly Sour, Raisins, Resin, Smooth, Spices, Spicy, Sweet, Tart, Thick, Wood, Dried Fruit, Pepper, Plums
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Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
200 °F / 93 °C 1 min, 15 sec 6 g 7 oz / 200 ml

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4 Tasting Notes View all

  • “Dry leaf aroma with notes of baby powder, sticky sweet dried dates, and fresh melon. Liquor brew is orange-pink in colour and has a fruity aroma. Tea flavour has warm chestnut sweetness with notes...” Read full tasting note
    74
  • “Here’s another sample I received from Tea Side, a 13 year old Thai sheng. Unlike a lot of other aged shengs I’ve had, the body is not too light. I think it’s the best aged sheng I’ve had a chance...” Read full tasting note
    93
  • “I’ve had this tea for a couple of years and have reviewed it before but not here, so since I just re-reviewed it I’ll add some notes (it’s still being sold, but of course the price goes up as years...” Read full tasting note
  • “I added the entry for this on Steepster, and pictured here is their Sheng 0801, but it is listed together with 0802 for sale on the website using the same image, so I imagine the teas have a...” Read full tasting note
    82

From Tea Side

Origin: Thailand
Harvest: 2006
Elevation: 1300 m
Trees’ age: 200-700 y.o.

Very well aged 2006 raw pu-erh tea of Hong Tai Chang brand. Province of Chiang Mai, Northern Thailand, 1300 meters. The material is from leaves of ancient and wild trees, 200-700-year-old.

This pu-erh has been masterfully made. The technology has been transferred from the old masters of the famous Hung Tai Chang brand and is still kept in secret. If you like pu-erhs from Yiwu region of Malaysian storage (YQH brand, for example), then this sheng is for you. The same style, something alike in taste, but with its own character.

Multifaceted taste, where honey is intertwined with a bouquet of meadow flowers and a variety of dried fruits, raisins, and walnuts. Notes of plum are also present. The infusion looks like a dark amber, it’s absolutely clear. Full-bodied, very smooth (balanced) and intelligent. Velvety and spicy aftertaste remains long after the drinking.

One of the main favorites of our collection.

Growing Region: Province of Chiang Mai, north of Thailand, 1500 meters. The tea is made from old and wild 200-300 years old trees. This Sheng resembles a sheng of purple bushes in looks – the tea is very dark for its age. This is my absolute favorite among Thai Shengs.

Pressing: Industrial press

Dry flavor: Raisins, tree bark and spices. Neat leaves are carefully ripened. The infusion looks like dark amber, it’s absolutely clear.

Taste: Full-bodied, very smooth (balanced) and intelligent. Nice raisin profile laced with spicy woody tones. Notes of plum are also present.
Velvety and spicy aftertaste remains long after the drinking.

Effect: This Sheng is very strong tea, one of the most powerful of all pu-erhs in our collection.

About Tea Side View company

Company description not available.

4 Tasting Notes

74
820 tasting notes

Dry leaf aroma with notes of baby powder, sticky sweet dried dates, and fresh melon.

Liquor brew is orange-pink in colour and has a fruity aroma.

Tea flavour has warm chestnut sweetness with notes of melon and vegetal aftertaste.

Flavors: Dates, Melon

Preparation
190 °F / 87 °C 3 min, 0 sec 1 tsp 14 OZ / 400 ML

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93
554 tasting notes

Here’s another sample I received from Tea Side, a 13 year old Thai sheng. Unlike a lot of other aged shengs I’ve had, the body is not too light. I think it’s the best aged sheng I’ve had a chance to try. It has a nicely aged taste profile – spicy and comforting, a smooth, oily texture and a pleasant defocusing cha qi.

The aroma of the leaves is very sweet, but seems a bit muted, and is probably the least interesting aspect of the session. There are notes of camphor, wood, and swimming pool.

Taste-wise, it starts off very spicy, tart, and woody with flavours such as cumin, almond, roasted red pepper, turmeric, oak, and lychee emerging over the course of the session. Lighter infusions seem more sour, while the more aggressively brewed ones have more of the sweetness and spiciness. The aftertaste is sweet with notes of raisins, black pepper, and resin. It has quite some bite to it, but it’s not too drying. It makes my throat feel warm when exhaling and cool when inhaling, an interesting sensation for sure.

As I mentioned already, the mouthfeel is very nice – thick, oily, and smooth. The body is medium to full and the liquor becomes very active and bubbly when brewed harder.

Flavors: Almond, Bell Pepper, Black Pepper, Camphor, Lychee, Oak wood, Pleasantly Sour, Raisins, Resin, Smooth, Spices, Spicy, Sweet, Tart, Thick, Wood

Preparation
205 °F / 96 °C 0 min, 15 sec 7 g 3 OZ / 100 ML

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25 tasting notes

I’ve had this tea for a couple of years and have reviewed it before but not here, so since I just re-reviewed it I’ll add some notes (it’s still being sold, but of course the price goes up as years go by). I think it might be picking up some more fruit and overall complexity since I’ve first tried it. I live in Bangkok so it’s being stored in a relatively warm and humid environment; I suppose that should be a good thing.

This tea starts out with aspects close to dark wood and spice, and moves into really pronounced dried fruit, with lots of prune on the second infusion, shifting into more balanced and broader range dried fruits on the next round. After that earthiness picks up for balance, maybe a touch of tobacco. The body is fine, not as structured as it might be, but with some depth to the feel, and decent aftertaste. It brews a large number of positive infusions, transitioning less after those first few rounds, settling into a balanced version of the same aspects. More details and pictures follow, along with comparison with another 2006 Thai HTC version:

http://teaintheancientworld.blogspot.com/2018/05/potential-separated-at-birth-versions.html

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82
306 tasting notes

I added the entry for this on Steepster, and pictured here is their Sheng 0801, but it is listed together with 0802 for sale on the website using the same image, so I imagine the teas have a similar wrapper.

This tea has a rather mild aroma to it. The leaves after the rinse smell like dry fruit and manure. The infusion is a honey gold, and the taste is mild and woody with a hint of smoke and white pepper in the finish.

The second infusion is rather sweet, with a golden raisin and honey flavor, and still wood, smoke, and a bit of pepper in the finish. The sip starts mild and sweet, then transitions into the more sharp flavors in the finish. Fortunately it isn’t bitter. It’s just a bit sour. The flavor that lingers on is pepper and wood but moving the tongue around reveals hints of sweetness lingering as well.

The third infusion is even sweeter and more rich, an interesting blend of dried fruit, plum, and again strong wood and pepper notes. It’s a balancing act, as you taste all of these flavors at the same time now, creating a unique contrast. The tea feels warming and invigorating to the body as I drink it. It’s noticeably potent.

The fourth infusion is less sweet and more toward the woody flavors. And on the fifth infusion, we’re back to more sweet, so this tea I think teeter-totters a lot based on how you brew it. It’s really interesting.

Flavors: Dried Fruit, Pepper, Plums, Sweet, Wood

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 3 OZ / 100 ML

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