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2006 Hong Tai Chang 0802 Raw Pu-erh Tea Cake
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 or Taiwanese 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.
The Empire of Hong Tai Chang pu-erh tea
In our store, you will find many pu-erh’s named Hong Tai Chang. This famous Chinese brand was founded in the city of Yibang. HTC was at the forefront of the emergence of pu-erh culture in China and It was the leader in pu-erh exporting of that time. In the 1930s, Hong Tai Chang Tea House established a branch in Thailand and later created agency companies in other Southeast Asian countries. In 20 years Hong Tai Chang company had developed into a real pu-erh empire. It had been closed in Yibang after the communist revolution in 1949. But the production of the original Hong Tai Chang pu-erh teas in Thailand is still alive. Traditions of masters are passed on from generation to generation and kept in secret. Thai pu-erh’s allow you to touch the old school tea, the origins of a real Pu-erh tradition.
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 is produced in Yunnan. It can not be true. 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.
Reviews (13)
Clay: Ju ni
Water: medium mineralization
6 grams per 120 ml.
The first thing to enjoy about this tea is the bright "Qi". A joyful, bright, assertive, but not tiresome "Qi".
The second is the aftertaste is sweet and bitter, an iridescent fascinating game of "cat and mouse". I completely agree with Marco Gualtieri's Late Steeps, "Striking sweetness. Thick, sharp sweetness/tartness and sweet aftertaste". It leaves a good moistening in the throat.
Third, the length, the tea confidently holds the boil, 10 sessions went for five out of five.
Fourth, the softness of flavor, velvety, without unnecessary "noise".
Fifth, the price/quality ratio, friends, especially from Russia, try this tea, it will raise you to a new level of perception of tea!
I'm glad that "0802" has taken a place in my collection! Thank you, Valera and the Tea Side team!
I started out this session thinking it would be a casual, no photos, just-enjoy-the-tea event, but the tea turned out to be so delicious that I couldn't resist. Sadly, no photos of the dry leaf because the tea is all gone.
Thursday 12/3/20 at 8:15 am. 7.3 grams in 130 ml Yixing teapot. 205*F water. Approximately 10 seconds per infusion, but honestly I lost all track of time. Here are some of my notes:
Warm dry leaf fragrance- barnyard something, can't describe, very nice.
Color of broth: orange golden brown, luminous and mostly clear. When held up to morning sun I could see tiny fragments of tea dust dancing and glistening. Beautiful and vibrant. Towards end of session mostly bright yellow gold and very clear.
Aroma from brewed leaves: wet and resinous. More neutral towards end.
Flavor: something special, very strong and rich and complex and deep, especially in the beginning before starting a lovely graceful decline after the fifth or sixth infusion. In the end just tasty and delicious and yummy.
Mouthfeel: thick and pleasing starting with the first infusion after the rinse, then even thicker and resonating like distant bells ringing on the edge of hearing.
Energy: almost immediately heart racing and warm feeling expanding from chest, then building on that, and building some more, octaves of warm, dreamy energy.
And there you have it. Great tea! Lovely session. I've been blessed during these past few chilly days with an abundance of bright morning sunshine beaming in on me through the kitchen door.
The YQH comparison is justified, and so this one is recommended for those who can't get over YQH's strong and uncommon storage tastes.
The 0802 is a good gushu aged puer. Plenty of Plum, mellow though strong taste, plenty of steeps and good qi.
Highly recommended
The aroma was sweet and mellow with a tobacco woodiness and tree bark afterthoughts. There was one taste that took me awhile to identify, but I got there - Beechnut tobacco leaves. It was quite sweet and slightly bitter/tart. The mouthfeel was not very thick, but more so than some other heichas. Astringency was middling, and the Qi was fast and warming. Very solid tea so far! I steeped this tea out tonight because I have other plans for that pot tomorrow. It ended up going 17 solid steeps and I did 3 more because it was still an enjoyable drink. The aroma bent toward old leather in the later steeps. The flavor turned nutty and smoothed out nicely, remaining sweet. Solid throughout.
1. Spices, cumin, milky, active aftertaste.
2. Striking sweetness. Thick, sharp sweetness/tartness and sweet aftertaste
3. Grain, acidity, sweetness, very good empty cup aroma, resinous.
4. Taste is not smoky. Very classic midaged sheng taste. Reminds me of brown Changtai, but more spices. Spicy, roasty, more complex bitterness.
Very good, well enough aged to drink very pleasantly today. The storage and aging seems a bit faster than Taiwan, in that there was a lot more incense in the taste and less bitterness, and so it seems closest to some Singapore or Malaysia storage that I’ve tried recently. In the mid steeps, I noticed a milky creaminess of the development texture and taste in both these teas, and it struck me as a storage note. Very similar to Changtai blend style, and some Xiaguan Feitai. I preferred the 0802 over the Ming Dee, it was more interesting and characterful.
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