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Brewing Guide
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100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
Spring 2013
Flavor Profile
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Community Palate
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Tasting Notes
EarthyFruityRobust
Vendor Notes
This 2013 Bulang Sheng Pu-erh offers a robust and earthy profile, characteristic of old-arbor trees from the region. Expect a full-bodied liquor with a developing complexity of fruity notes and a satisfyingly long finish, embodying the potential of aged raw Pu-erh.
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About This Tea
What does 2013 Chen Sheng Hao Ba Wang taste like?
This 2013 Bulang Sheng Pu-erh offers a robust and earthy profile, characteristic of old-arbor trees from the region. Expect a full-bodied liquor with a developing complexity of fruity notes and a sati. It leans earthy, fruity and robust.
How should I brew 2013 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 2013 Chen Sheng Hao Ba Wang come from?
Grown in Yunnan, China. This batch is from the Spring 2013 harvest.
How much does 2013 Chen Sheng Hao Ba Wang cost?
Starts at $9.75 from NWPuerh, or about $0.55/g. A 15g package gets you around 3 gongfu sessions at ~6 g each, which works out to about $3.30 per session. Explore more dark teas on Teadar.
$9.75$0.55/g