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“OMG I’m in heaven! What is with this puerh?! I guess there’s a reason why Gedeng is one of the famous tea mountains. I wanted to try some Yi Chang Hao teas given some recommendations from other...” Read full tasting note
The classical Six Famous Tea Mountains were designated during the Qing Dynasty, named for six items left in the range north of the Lancang River by the legendary strategist Zhuge Liang. Gedeng, meaning ‘leather strap’, offers a wide range in elevation for the plants cultivated upon its slopes, and the tea is known for a crisp, clean profile. These few bing cha, produced in 2003 by the Changtai Tea Group under their flagship Yi Chang brand, are soft and mild, with a velvety texture and woody aroma.
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2003 Yi Chang Hao
Nannuoshan2003 ChangTai "Yi Chang Hao - Jing Pin" (Yiwu) Sheng Pu'er
King Tea MallChangtai "Yi Chang Hao" 2003 Raw Pu-er Tea Cake of Yi Wu
Yunnan Sourcing2005 Yi Chang Hao Changtai Tuo Cha
Changtai Tea GroupYi Chang Hao, Yi Wu Zhengpin 2004 (Xiao Lan Zi)
Changtai Tea Group2005 Changtai Yi Chang Hao Zheng Pin Raw
Changtai Tea GroupOMG I’m in heaven! What is with this puerh?! I guess there’s a reason why Gedeng is one of the famous tea mountains.
I wanted to try some Yi Chang Hao teas given some recommendations from other online teaheads and their relative cheapness for their age when I searched for them. It also gave me an excuse to try Nannuoshan’s teas haha. I was not expecting this quality, so I am very pleasantly surprised!
The leaves of this cake are very well preserved and of decent size. They are predominately a medium to dark brown, but some bear yet some chlorophyll. The brew is not appreciably dark, and resembles the orange of the writing on the wrapper. The lid aroma is quite intense with this one.
The mouthfeel is the striking aspect of this tea. Simply otherworldly from the get-go. The website’s “velvety” description is one of the most insanely accurate tea notes I have read. This mouthfeel makes the tea feel both hot and cold at the same time, but not in the fake cooling sensation of menthol, but more like a velvet blanket coating the roof of your mouth insulating it from the heat that rises from below.
The aftertaste is similarly wild. Normally, hui gan is present in the back of the throat only. That is certainly present here, but it is accompanied by both the aforementioned, numbing, velvet blanket on my collective palates and a saliva-generating sensation across the tongue (and somehow very prominent at the front).
No notable cha qi that I get, though I don’t care about that tbh.
Lasts 20+ infusions.
Is this worth $0.80/g? ABSOLUTELY. Will I buy a cake, though? I have never been more tempted to stab my wallet in the back…
Dry leaf: Leather
Wet leaf: Wood, hay, green apple
Flavors: Wood, hay, sweet, velvet
Flavors: Fruity, Green Apple, Hay, Leather, Soft, Sweet, Wood
Don’t make me want to stab my wallet!
I was considering getting an advent calendar from Nannuoshan on Black Friday, but the Canada Post strike intervened. I might have to try their oolongs if they’re as good as this puerh!
Hahaha sorry to tempt you, ashmanra!
And Leafhopper – I got one of their Tieguanyins to try as well. Was really wanting to try their puerh mostly, but got a couple other samples too!