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Brewing Guide
Choose your extraction method
100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
Spring 2010
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Tasting Notes
EarthyWoodySweet
Vendor Notes
This aged 2010 Sheng Pu-erh offers a nuanced profile, evolving from an initial vibrancy to a rich complexity. Expect deep earthy and woody notes, alongside a developing sweetness and hints of dried fruit, reflecting its distinguished Bulang and Lao Ban Zhang heritage.
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About This Tea
What does 2010 Chen Sheng Hao Yi Hao taste like?
This aged 2010 Sheng Pu-erh offers a nuanced profile, evolving from an initial vibrancy to a rich complexity. Expect deep earthy and woody notes, alongside a developing sweetness and hints of dried fr. It leans earthy, woody and sweet.
How should I brew 2010 Chen Sheng Hao Yi Hao?
Water around 95–100 °C (203–212 °F). In a mug, steep 3–5 min. For gongfu, use 5–7 g per 100 ml, 10–20 s steeps (10–20+ rounds). You'll get to see how the flavor changes across multiple rounds. Rinse the leaves once with boiling water before your first real steep. It cleans off storage dust and gets the flavor going.
Where does 2010 Chen Sheng Hao Yi Hao come from?
Grown in Yunnan, China. This batch is from the Spring 2010 harvest.
How much does 2010 Chen Sheng Hao Yi Hao cost?
Starts at $13.50 from NWPuerh, or about $1.20/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $7.20 per session. Explore more dark teas on Teadar.
$13.50$1.20/g