This famous cake was made to commemorate Taipei Tea Culture Expo held there in 2006. But the most important thing is that the cake (raw material) was blended by famous Mr. Huang Chuan-Fan of Jing Mei Tang using the leaves from ancient gardens Nannuo, Mengsong, Ge-Langhe and some plantation leaves from Nannuo Mountain. Tea was stored from 2006 in humid and warm Malaysian climate – in clean collector’s storage. After 13 years of storage, tea is totally deep brown and mature with loosely pressed leaves (cakes were pressed by stone mold). You will be surprised by the elegance of this pu-erh – from first sips it’s gentle and sweet with pleasant notes of wood, honey, cane sugar and herbal nuances with some camphor flavors. Bitterness is quite low and pleasant. Sweet aftertaste is really long lasting. One of my favorite aged pu-erh experiences in 2019.



Temperature of water and amount of leaves: 100 C 7-8g/100ml.
Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, rinse the tea for 5-10 seconds using boiling water and afterwards pour out all the water from your pot. The process of rinsing tea leaves is often defined as a waking the tea and is very important for quality of next brewings. Main aim of waking the tea is to remove caffeine and eventual pollution from old tea aged for many years. First drinkable infusion should be very short- not more than 10-20 second. We suggest to increase brewing time for 5-10 seconds in each next brewing.

Additional information


30 g, 380g cake, 50 g, 100 g


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