2006 Hong Tai Chang 0802 Raw Pu-erh Tea

Origin: Thailand
Harvest: 2006
Elevation: 1300 m
Availability: In Stock

Very well aged 2006 raw pu-erh tea of Hong Tai Chang brand. Province of Chiang Mai, Northern Thailand, 1300 meters. 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 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.

Reviews (7)

Good, almost the classic sheng. Perfectly went with that nasty weather that is going on outside the window. Maybe I put it too much, 7g / 100ml, but for my taste, it seems to be a bit too exuberant for that age. A lot of taste reminiscent of exotic fruits, a lot of woody tartness. "Classic" Sheng, in my understanding, for its 12 years it has a typical taste.

Was better on day two brewed hard. Hongtaichang sample provided from teaside. Going to let this air more and give it another fair shake. It is not so bad for middle of the road mid-aged with good possibilities for further aging. Leaves fairly long hui gan.

6g per 110ml
The dry leaf is dark, almost black.
Aroma in a rinsed teapot: raisins, tree bark, spices, little bonfire.
The infusion is bright chestnut color, clean and clear, without scraps from the boiler, leaves the cup the smell of the fire.
The taste is dense, bright and smooth, woody-spicy, with pleasant dried fruit tones and tart astringency of the of the walnut core.
The aftertaste is short, all the same spices and walnut, after a while a sweet lump appears in the throat.
A good shen, which lacks longer lasting aftertaste, but it would be desirable to drink it again.
My rating is 8.5 out of 10

110 ml / 6-7gr (it does not like stinginess) Gaiwan. 90-95 deg. Sheng is interesting, dried fruit-nuts, dark. Pretty aged. Unusual, but not specific. Me and my guests liked it.
The first steeps are dried fruits and a little old age. Then was a light viscosity, soft walnut and Brazilian nut and nourishing, enveloping aftertaste of nuts and dried fruits. Lightly subtle sweetness and the pepperness.
The smell of cha hai after the first steep is a dried pear, old age. And somewhere on the 7th level you can see a cigar. In my tea cabinet, a cake of this pu-erh lies in a beautiful box of Novgorod birch bark (there lies all the most delicious tea).
Yes, there is some mystery in it, something elusive. The leaf is chic. The cake can be broken by hands and is easily disassembled.

The smell of dry leaf is dried-fruitty and peppery with muted wood-smoked and mint notes. The rinsing awakens a tranquil aroma, which you should listen attentively as quiet music - here is a little of dried fruit, a little of bread and quite a little apothecary. The color of the leaf is dark with a purple tint.
Infusion color is bright and absolutely transparent. Flavor, as well as aroma, is soft, there are dried fruits with some bitter taste. But this seeming simplicity is deceptive, the strength of this puer is not so much in its taste as in the instantly appearing aftertaste, which envelops the entire oral cavity and almost materializes. When inhaled, a clear menthol cold appears.
The tea is drunk easily, in the latest steepings derivatively from dried fruit shows an apple note.

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