2004 Yuen Neun Hong Tai Chang Raw Pu-erh Tea

Origin: Thailand
Harvest: 2004
Elevation: 1300 m
Trees' age: 200-300 y.o.
Availability: In Stock

Aged high mountain raw pu-erh tea from old tea trees, produced in 2004 in Thai factory under the famous Сhinese brand Hong Tai Chang.

The trees are grown in Chiang Rai Province in the north of Thailand, 1300 meters above sea level. This puerh has a mature, full-bodied, thick and solid taste of aged sheng.

Prunes and sweet dried fruits are in the dominant. Astringent woody tones reminiscent of ripe pu-erh taste. Light floral notes in the background. Infusion is dark and solid, matches the taste.

Cha Qi effect: cheerfulness, clarity, attentiveness. Quite strong raw puerh. Will surely adorn any pu-erh collection.

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.

Reviews (12)

Sweet woody dry smell. Wet leaf is very organic, mushrooms, clean.

1. Clear orange liquor. Thick, dark orange. Very slight rose incense
2. Slight resemblance to Biyun Hao older teas from 04-05. Thick.
3. Dark, twisted hearty leathery leaves.
4. Reminds me of the 2001 green sun. Not smoky. Blank arrival, thick but not much oomph.
5. Good taste and aroma. Reminds me of the 01 2nd batch One Leaf.
6. Thick. Gentle, aromatic and herbal.
7. Longer steeps give more oily texture, more active, very good. Deep heat in the bottom of the stomach.

This is cleanly aged natural storage with old-fashioned good material and processing. Hearty leaves, tight twisting of leaves.
Feeling of depth and warmth, not smoky, not spicy, but oily, thick, herbal.

Aroma of heated leaves: raisins, oak barrel, calvados. The infusion, from the first steeps, is clean and transparent. Dark, thick. I drink and the brain is feverishly alternating aftertaste mosaic algorithms. I haven't drunk old Thais for ages. Very interesting aftertaste, purity, contrast. From the first steep, this Sheng tightly enveloped me in sweetness. Ironically, the body of the tea is very light, delicate. Association: Yang Qing Hao and old Shen with Nan No. The main thing about this sheng is the aftertaste. Vanilla and sweet French cognac are replaced by the astringency of the walnut. Light Cha Qi energy and flash tranquility. Interesting Sheng. I recommend it!)

Very pleasant aged sheng, with a slight residual astringency in taste. Sweet, full-bodied, with a vivid taste, in which are apple puree, old books, and light coniferous spices. It's very clearly reminded me of the Xiaguan tou cha “Back Horse”, only the Xiaguan is easier-simpler.

Around steep five the stone fruit came on strong and so did the sweating and feeling of euphoria. Not the tea-drunk down and dirty euphoria of a good Shou but a Sheng-high, lighter, full of breezes, a slight shivering down the back. It's been a year since I got samples from Tea side, maybe it is time to get some more and order a whole cake of this very drinkable 2004 at the same time. My husband even liked it and was amazed at the difference in flavors he got out of trying multiple steeps! That's a first for him in regard to his willingness to try something and then come back for more.
SO very good!

Got as a sample. Very, very soft sheng. And it also acts the same, softly relaxes ..

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