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/home/zcrafts/beta_html/catalog/view/theme/cosyone/template/product/product.tpl on line 47" title="2003 Hong Tai Chang Ripe Pu-erh Tea Cake" width="Warning: Undefined variable $additional_width in /home/zcrafts/beta_html/catalog/view/theme/cosyone/template/product/product.tpl on line 47" height="Warning: Undefined variable $additional_height in /home/zcrafts/beta_html/catalog/view/theme/cosyone/template/product/product.tpl on line 47" alt="2003 Hong Tai Chang Ripe Pu-erh Tea Cake" />2003 Hong Tai Chang Ripe Pu-erh Tea Cake
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Trees' age: 200-700 y.o.
Fermented in: 2003
Availability: Out Of Stock
The unique Ripe Pu-erh tea of Hong Tai Chang brand. Was fermented in 2003 so delicately that now tastes like a 25-year-old Sheng Pu-erh. It is mild and fruity. Ancient Thai tea trees of 200-700 years old.
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 (2)
This is my favorite ripe puer, the one that got me into a sampling frenzy of aged ripes and gushu ripes..
I’ve tried a couple dozen since, and it is still my favorite..
It starts a little bitter, with a distinct cocoa flavor.
After about 6 brews it changes into a good aged Thai puer, and stays that way for a good while.
A unique and great tea!
It is pretty fresh out of the shipping box, but I was too excited to wait on these samples. It was pretty clean regardless of not resting...
There was a strong camphor aroma and it actually tasted very similar to that. Fall flavors were on full display - leaf piles, crisp air, spices. It was very similar to some ripe puerh and had similar longevity.
