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Product Name |
2003 Brown Changtai Single Stamp without Barcode Wrapper (a.k.a. King of Brown Changtai) (Dry Storage 357g) |
Factory |
Changtai Tea Shop |
Ingredient |
Puerh (Puer / Pu-erh) |
Nature |
Raw Tea (Sheng Puerh) |
Year of Production |
2003 |
Storage |
Natural Storage |
Weight |
357g per one tea cake (+/-10g including wrapping paper) |
Stack (Tong) |
Seven tea cakes in one bamboo stack |
Availability |
Available at Cloud's Tea House Retail Store & Online Store, available while stock lasts. |
2003 Brown Changtai Single Stamp without Barcode Wrapper (a.k.a. King of Brown Changtai) (Dry Storage 357g)
Nature: Aged Raw Tea Cake
Year of Production: 2003
Storage Condition: Dry Storage
Note: Available while stock lasts
Locations of Sales: Online Store & also available at our Tsuen Wan Retail Shop.
King of Brown Changtai -
The Best Choice of Brown Changtai: Cloud is of the view that we cannot simply score the various types of Brown Changtai by the date of production. The best choice with the great tea broth sensations is the King of Brown Changtai. The 2nd best is the later one being produced in 2004, the Ba-ba Brown Changtai. The 3rd choice is the one being produced in the middle period, the Dual Secret Stamps Brown Changtai.
In fact, Dual Secret Stamps Brown Changtai is a very good tea indeed. However, it is just the fact that the King of Brown Changtai and Ba-ba Brown Changtai are even better and more attractive with extremely good quality.
BROWN CHANGTAI
“Brown Changtai”, as its name suggests, is the tea cake with a brown wrapping paper under the brand of “Changtai Hao”. The Brown Changtai tea cakes were manufactured by Changtai Tea Shop (renamed as Changtai Tea Group thereafter), between 2003 and 2004 (different manufacturing period for different batches).
“Stamp” means the stamp being sealed on the trademark ticket, which is embedded in the tea cake. Except for the Changtai Tea Group, it is believed that no one can interpret the meaning of the stamps. There are some Brown Changtai tea cakes with a single stamp on the trademark ticket, they are called “Single Stamp”; and there are some with two stamps, they are called “Dual Stamps”. The “Stamp” is the most concrete evidence to prove the year of production because the trademark ticket was tightly attached on the tea cake. You must firstly identify the “Stamp” to tell the batches.
“Barcode” is the product barcode and product details being printed on the wrapping paper at the back of the wrapped Brown Changtai tea cake. In the past decades, there was no regulation to guide the product barcode or product description. Those wrapped Brown Changtai tea cakes without “Barcode” are believed to be an earlier batch than those with “Barcode”.
The manufacturing period of “Dual Stamps Brown Changtai” is in the middle of the entire batch of “Brown Changtai” between 2003 and 2004. Since it was the transitional period of wrappers, you will notice that “Dual Stamps Brown Changtai” were wrapped by two different types of wrapping paper(with the Barcode and without the Barcode).
The article written by Cloud☁️ in issue No.73 of Chinese Tea Magazine, Puerh Teapot Magazine.
The Early Great Tea Ordered By Changtai Tea Shop (Before 2004)
[Storage means the Conditions of the Tea Cakes]
“Storage” of Puerh tea always confuses novices. Warehouse means the place for storing stuff or stocks. However, the Dry Storage, Natural Storage and Wet Storage of Puerh tea are not referring to the storage conditions of the warehouse. In fact, Dry, Natural and Wet Storage are the terms for describing the storage status (i.e. ageing condition) of the tea cake itself. In other words, these 3 terms are referring to the degree of wetness of a tea cake. If a tea cake is affected by high humidity, we will describe it as “Wet Storage”. If a tea cake is affected by low humidity, we will describe it as “Dry Storage”.
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Health functions of Puerh tea
In the famous Supplement to the Compendium of Materia Medica (《本草綱目拾遺》) written by Zhao Xuemin (1765, the Qing dynasty), Puerh tea was described as "the first choice to refresh people's brain from too much drink, effective in promoting digestion and reducing phlegm, clearing away the stomach-heat and producing the body fluid. In particular, it tastes mild and slightly sweet, good for dispelling fats and detoxification, and promoting inner circulation.”
May 2021 不能低估的黑馬「小景谷」 (浮雲) Please click here to view the relevant Chinese article being posted on "Ming Pao Monthly"(with Google translation)
2017-06-17 中生代普洱趁低吸納 - An article written by Cloud☁️ published in Hong Kong local Chinese Newspaper for your reference (translated by Google Translation)
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