Aged Pu-erh Tea Cake 1988 “Yuen Neun Hong Tai Chang” | TEA SIDE

1988 Yuen Neun Hong Tai Chang Aged Raw Pu-erh Tea Cake

Origin: Thailand
Harvest: 1988
Elevation: 1300 m
Trees' age: 200-500 y.o.
Availability: In Stock
Reward Points on purchase: 3 Details

The original old sheng from the famous brand Hong Tai Chang. Delivered directly from the warehouse of the factory, where it was produced and stored since 1988. It’s already more than 30-year-old pu-erh tea.

This sheng is made from old Thai trees of Chiang Rai province in northern Thailand. The pu-erh was made exactly at the factory from which the brand Hong Tai Chang had started to walk around the world.

We are well aware of the Thai Pu-erh "kitchen" from the inside and are convinced that the traditions of Hong Tai Chang (and of course the original material from old trees) are owned by different pu-erh factories in Thailand. But these cakes are the ones that experts recognize as original and authentic Hong Tai Chang pu-erh’s.

As you can see from the photos, in these cakes from the 1988th year of Thai storage there is no mold plaque.

The taste is distinct and clear with the richest palette of hues of the wood-nut spectrum and the noble aroma of old age Chen Xiang (陈 香, Chén Xiāng). Infusion is smooth and easy to drink. Cha Qi is dense but delicate. The power of the material, amazing stamina, softness and density of the liquor gain endless respect for these samples of the classic puer tradition of Hong Tai Chang.

Please, pay attention.

Hong Tai Chang is one of the most frequently forged tea brands. It was very famous in its time...On Aliexpress and Taobao, you can find young tea under various covers of Hong Tai Chan. The description usually says it was produced in Yunnan. It can not be true.

The fact is, that even the brand is from Yunnan, it had been producing its tea from Thai trees and in Thailand. Yunnan material was used only at the very beginning, in the 30s, and then it was completely replaced with Thai one from old trees. Yunnan trademark and its office in Yibang was closed in 1949.

Only Thai tea manufactured under the brand Hong Tai Chang carries the spirit of that era, thanks to the original varieties of old trees and transmitted traditions.

Video Reviews

Tea DB video review by James & Denny

Reviews (8)

I drink it on special occasions, not in any way in a hurry. It has such an effect that it can both cheer you up and make you sleep well, at least in my case, so I drink it when I don't have to rush anywhere today.

Warmed leaves smell tropical and sweet, but the liquor comes out as dark as shou. Bitter dark chocolate at the start, rich and thick. The tea revealed itself in layers, as the dark notes slowly wore off and led me to the tropics promised by the initial aroma. Warming and gentle grounding energy, very satisfying in a way that felt more like rich meaty soup than a tea.

Not many teas I've tried have started off like a dark chocolate shou ended as tropical flavor candies. One of those tea adventures that can only come to us with as a gift of time, quite a ride.

From the get go this is a genuinely aged sheng- the aroma, taste and mouthfeel are all decidedly OLD.
Rich and complex, thick, sweet, good qi and endless steeps.
It is priced appropriately though, so if you can afford it it is highly recommended.

A truly aged ancient trees puer!

Valeri from @tea_side gave me a pack of his 1988 HTC Sheng PuErh last year.
I halved the puerh, I drank one straightaway and I let other one rest and aired to try later.
So yesterday I drank the aired half of the PuErh.
After airing out, the tea has reacted with the weather in my tea room.
It develops deeper notes, it turned darker than it was, and the true taste of the tea has been clarified.
Lots of earthy flavors to be found with ripe hawthorn fruit aroma and reminiscence of aromatic resin.
The first that came to me was dried licorice and rhubarb, then came along the ginseng like flavor, dandelion roots, and some other sorts of dark Ayurvedic herbal concoction.
The camphoric and resin like aroma lingers for a while, cooling sensation also can be felt in the throat.
The tea last for a long time too, the Qi was medium: it warms up the body as necessary as it can be.

I am saving the 1988 sheng for a special occasion, since it is the oldest puer I've ever had. I was pleasantly surprised that two other 15 gram sheng puer samples were unexpectedly included, a 2006 and 2014. I did try the 2006 and found it exceptionally good. Apparently China is not the only country that can produce good sherng puer. I had no idea until I read a blog about Tea Side.

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