1996 Hong Tai Chang Ripe Pu-erh Tea Cake

First time drinking an aged hong Thai Chang Pu-erh:
It creates a relaxing warming body sensation, especially in the head & heart. Paires really well with jiangshui clay by adding more earthy notes.
There is a certain taste and smell of wet leaves that reminds of essential oils like camphor. Certainly a very special tea

The first morning tea, the second and third steeps are directly super saturated, and then the tension inside the head relaxes so much that it feels as if the sinus of the brain is spreading (we practiced this in qigong). And it covers me just like a calm but unstoppable wave of the ocean! Most importantly, it is very gentle, without aggression or speed.

The description on this tea is spot on - the soft chocolate background, the gentle nutty tones, the smoothness.

It’s definitely old trees as it brews forever (>20), has a deep and complex taste, and the qi is overpowering, to the point of being too much.

It’s definitely a high quality aged shou that is more than worth a try.

The only cons are the (justifiably) steep price, and that the taste might be a little too subtle to some.

When I look at the tea the 1st time, I decided to have it boiled Lu Yu style.
I revived the tea by firing it on my incense burner for about 10 minutes and let it rest for about 30 minutes before boiling it in my hong ni.
I added hot water into the pot to was twice and then Slow boiling over fire (Candle) for a some time before drinking it
The result is a thick concoction of Shou PuErh with scarlet tone instead of pitch black.
Upper notes of Malt, ripe and aged dried fruit such as dried plum.
Middle tone of black sugar and herbal roots like sweetness.
Undertone of wood that resembles moist teak wood, and when boiling the aroma is sort of similar to a burning aromatic wood (not agar or sandalwood, but aromatic - perhaps cedar).