Changtai Tea Group (Puerh shop)

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Recent Tasting Notes


Overall this was a nice tea. It had developed a strong taste in the beginning, but not tobacco and leather, more smooth. I could tell that those flavors were trying to break through though. There was a fair amount of astringency for the first four or five steeps. It did develop something of a sweet note to it. Or at least the total absence of bitterness. There had been some bitterness early on mind you. I am not sure what to call that sweet note it developed. Other reviewers have called it citrusy, but I didn’t really notice citrus notes. It’s not an impossible interpretation mind you. I just didn’t firmly identify the sweet note. When I say sweet note I mean in the way sheng is sweet, not in the way sugar is sweet. When we refer to sheng having sweet notes we are not meaning sugar generally, except some may have that taste. Overall this was a very nice tea. It is in my opinion just on the verge of aging into something else. In five years it won’t be recognizable.

I steeped this twelve times in a 130ml Yixing Teapot with 8.2g leaf and boiling water. I gave it a 10 second rinse. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, 1 min, 1.5 min, and 2 min. I could have gotten a few more steeps out of the leaves. They weren’t done yet.

Flavors: Astringent, Bitter, Sweet

Boiling 8 g 4 OZ / 130 ML

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I believe this is what I’m drinking at work right now. Somewhat dark with a strong taste upfront. The steeps continue darker with more depth, but the depth is in strong taste profile and not that of a flavor. Therefore I have no real remarks on what this tea has for notes of any flavors coming from the tea. Its a nice dark brew with a strong taste, ideal for sipping to keep alert I suppose which is what I’m doing.

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I received this as a sample along with another order. The leaves are light brown and mostly crushed. That lowered my expectations quite a bit, as I’ve read that crushed leaves negatively effect the tea’s flavor. That being said, this tea is unexpectedly fragrant, with aromas of wild honey and roasted barley. It brews into a cloudy, light orange soup, and packs a strong flavor, even with steeps lasting a few seconds. If I look beyond its initial punch, I can pick up roasted, woodsy, and citrus notes in the first and second steeps with refreshing, palate-cleansing astringency at the end. It leaves my mouth feeling dry and satisfied. It’s got that familiar factory tea flavor that many tea bloggers seem to talk about.

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Smallish leaves in this cake with mixed brown coloring. Very clear light yellow tea soup after two quick rinses. The tea has a little bitterness followed quickly by a gentle sweetness; offers a pleasant mouthfeel which seems to linger; grabs you quickly and gives you a modest kick. I experienced a little dryness in the mouth and throat and a bit of warmth moving through my extremeties.
The first two steepings present flavors of butter, pine, and mushroom blended together – interesting and enjoyable profile here. The next few infusions become more like a sweet tobacco with those pine and mushroom accents remaining. By the sixth steeping, the sip produces a woody base with hints of flavor – pine, spice, a rather mild fruit – and continues to be a pleasant cup of tea. Does not seem nearly as full or powerful as it did in the beginning of the tea session. I believe this Bulang is a more gentle tea than most from this area but I must say that I rather enjoy it.

Boiling 0 min, 15 sec 5 g 3 OZ / 100 ML

How do you feel about it overall? I’ve had a few ChangTai Lately and even though they were pleasant, I didn’t come out a fan. I’ve had this one, the Lao Ban Zhang and a Six Start. They seemed fairly similar with the Six Star one being the most different in that it lacked the stronger tobacco/medicinal notes (mushroom?) and perhaps was more fruity. I’ve yet to find something I fall for from ChangTai.


The final words of my tasting note are “I rather enjoy it” and I think that is my first overall impression. Certainly not my favorite sheng but seems good for my palate. I’m likely to re steep these same leaves again this afternoon. I’ve noticed Hobbes tasting notes so I decided to begin exploring them. Don’t have the LBZ and I’m not familiar with the Six Star. I did quite enjoy this one: 2005 Changtai Chenhongchan Yiwu 

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This sheng has character :
-nice whole Yiwu leaf;
-pleasant dry and wet aroma;
-good mouthfeel;
-nice cooling effect on the tongue and roof of mouth;
-decent huigan;
-staying power – 8 steepings so far.
A solid Yiwu cake with almost 10 years of age at a fair price ($46 at PuerhShop)!

Boiling 0 min, 15 sec 6 g 4 OZ / 125 ML

If it’s the one I’m seeing in puerh shop, it is the 400 g cake? That is 43 g more tea than the usual beeng size. Seems like a really good value for Yiwu, hmmm.


That should be the one. Agreed – good price for what seems to be an authentic Yiwu.


Cwyn – Should have mentioned that the 2005 Changda Hao Yiwu Mansa Gushu at PuerhShop is also nice; same price.

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This is a most delicious Raw Puerh, I just got a sample and Now i want to get an entire cake.
I don’t often use the word complex to describe a tea but in this case it’s the best word, This Tea has a slightly complex and wonderful flavor profile to me.
The armoa of this one when dry is slightly vegetal raw puerh type aroma and the taste of this one starts of with pleasant bitter and slightly sweet vegetal notes on the first few steeping while at around the 3rd and 4th steeps it develops first some wonderful sweet Roasted Oolong characteristics then I get earthy woodsy notes like sandalwood and forest I think to myself Wow now it’s like a Shu :)
The aroma of the steeped leafe is quite earthy and much like a shu/ripe puerh aroma, I got about 3 more steeps of delicious slightly sweet but bitter, woodsy, earthy goodness, Super Nice Puerh, I think anybody could enjoy this one.

100 points for this one for sure, I’m seriously gonna get a whole cake now :)

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