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
$10.00
-+
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 (3)

A lovely aged tea, smooth and very tasty.
A relaxing experience.
Very clean, good storage.

Bouquet: Those dry leaves already promise a highly enjoyable upcoming session with nuances of old worn out leather bags transported by yaks and horses - and guess what's inside - Pu-erh of course. Steaming and conquering the whole room old leather might still be on the plate but even more a rich mineral stony atmosphere with a mystical vision of an old abandoned theater where hints of theater make-up is still within the dusty air. But it also gets spicy and sweet fruity with pickled cherries covered with dark chocolate followed by hints of warm plum wine, cardamon and earthy notes layered with Autumn foliage and broken pieces of old wine barrels scattered around the ground.

Liquor: Here everything starts as sinister as dark chocolate again with hints of cherry plus a very oily thick creamy but also quite bitter texture - like very dark chocolate. Between old straw, earthy wet soil, Autumn foliage and old leather plus some hints of animal fur you are also going to discover layers of walnuts and again strong mineral stony parts too. This buddy is very calming and relaxing which warms the soul but also gives you a certain relieve on hot humid days. There is also a certain aspect of precious cherry and sandalwood to it. Later within its steaming mist & taste you might also find lovely nuances of beetroot. This buddy is as amazing as anything else I tried from this northern Thailand sample package - deeply loved this experience and I can't wait to review the rest of them. Cheers everybody & may amazing tea be with you!

I find myself can only love the taste and the feel of old Sheng Pu Erh, so when this one arrived I was very interested to try it asap - however, I was very busy and the internet situation was not compliant at all!
So, right at this moment, I am writing it as well as tasting it!
The tea is better slow boiled (or steep it if you can maintain constant heat in the brewing vessel) and requires a bit of reviving as it has been aged for over 30 years.
The color of the liquor is deep maroon, very nice and clear color with the sweet woody aroma coming out of the tea.
The taste and the aroma is mellow and mature, wood, roots, spice, and age dried fruit.
Some may argue that the taste of this tea reminds them of dried cranberries, but I think it is much closer to Angco / Hong Zao or Chinese Red Dates.
The woody aroma is closer to teak wood, cooling camphor in the throat but the nuance in the body is warm and comforting.
Notes of roots similar to licorice (or perhaps red sage roots) last for some time in the throat.

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