2004 Changtai Yiwu Zhengpin

Archive Sheng Puerh

A beautifully aged cake from the Yiwu area produced by Changtai Tea Factory. The tea comes from the famous series of this factory known as Yichang Label, which caused a stir in the puerh world and made a small local factory in Yiwu a star. The 1999 Yichang cake is still considered the benchmark of the best the Yiwu area has to offer. Yi Chang Hao aka Yichang Label is the top of the line product, a flagship factory dedicated to producing wild tea from wild tea trees exclusively from the Yiwu area. This tea comes from a slightly later period in 2004.
The cake consists of a lightly pressed, long, relatively irregular, dark brown leaf with an intense woody to iron aroma. The golden-brown infusion has a beautifully smooth, highly viscous, sweet, honeyed flavour with a lingering aftertaste full of mineral notes and a pleasant vibrant bitterness.
This tea gives us the opportunity to taste a mature, classic tea from the Yiwu region at a relatively affordable price. Yiwu is the "queen of puerh", known for its thick, full-bodied and viscous infusion with a sweet aftertaste with notes of wild honey. The tea has been stored most of the time in a dry and clean warehouse by a Taiwanese collector.

How to brew Sheng Puerh

Use 5 grams of tea leaves for 0.5 litre of boiling water cooled to 85-90 °C, steep for 2–3 minutes. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality. These tea leaves are also suitable for Asian-style preparation, which includes multiple infusions: 5 g tea leaves per 150 ml of boiling water, infuse for 10 seconds and in the following infusions, you steep the leaves for 20, 20, and 30 seconds, respectively.