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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 2011
Flavor Profile
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Tasting Notes
EarthyBitterRobust
Vendor Notes
This 2011 Bulang Sheng Pu-erh, crafted from old-arbor trees, presents a powerful and complex profile. Expect initial notes of deep earth and a satisfying bitterness, quickly evolving into a robust sweetness with a lingering, engaging aftertaste. Its strong character is typical of the high-altitude Bulang terroir.
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About This Tea
What does 2011 Chen Sheng Hao Ba Wang taste like?
This 2011 Bulang Sheng Pu-erh, crafted from old-arbor trees, presents a powerful and complex profile. Expect initial notes of deep earth and a satisfying bitterness, quickly evolving into a robust swe. It leans earthy, bitter and robust.
How should I brew 2011 Chen Sheng Hao Ba Wang?
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 2011 Chen Sheng Hao Ba Wang come from?
Grown in Yunnan, China. This batch is from the Spring 2011 harvest.
How much does 2011 Chen Sheng Hao Ba Wang cost?
Starts at $11.25 from NWPuerh, or about $1.05/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $6.30 per session. Explore more dark teas on Teadar.
$11.25$1.05/g