This is an “old school” Changtai cake. It was made at a time when careful production was offered by well known factories and higher quality material was used. Hobbes blog has helped me to appreciate the value of the Changtai cakes with 9-12 years of maturation. Changtai’s Yichanghao brand produces cakes of different grades – Ji Pin, Jing Pin, Zhen Pin, Zheng Pin. Zheng Pin is reported to be the highest grade in this group.

The cake offers the color and aroma of good aging and contains a mix of long whole leaves, stalks and the occasional tip. Full mouth-feel and flavor which quickly changes to sugar cane sweetness. It has a thick body and a comfortable tea energy feel. Overall, this is a solid blend of decent leaves; nicely aged and decent infusibility (8-10 times); solidly sweet, with a reasonably thick body. This is not a high energy cake nor is it terribly complex but it definitely offers a lovely cup which is solid, quite enjoyable and keeps the mouth watering throughout the session. I have become a fan of these aged Changtai offerings and I feel lucky to have found this one at The Chinese Tea Shop in Vancouver.

195 °F / 90 °C 0 min, 15 sec 7 g 4 OZ / 110 ML

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I drink mostly puer and sometimes what we as Westerners think of as black tea.

I no longer assign numerical ratings to teas because our enjoyment of tea is very subjective. Reactions to a particular tea vary from person to person and within the same person across different tasting sessions.

My tea notes are simply comments reflecting my impression at that specific point in time. They are helpful to me and if they happen to be useful to someone else that is good.

For me, tea is magical with its ability to transform by bringing one back to center and inspiring both peace and contentment.
Reformed coffee drinker. Switched to tea as part of my goal to work on living a healthier, more balanced life — haven’t looked back since.

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