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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 2016
Flavor Profile
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Community Palate
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Tasting Notes
BoldEarthyAstringent
Vendor Notes
This 2016 Bulang Raw Pu-erh from Chen Sheng Hao presents a commanding and robust profile, true to its old-arbor origins. Expect an initial bold bitterness that gracefully softens into a deep, lingering sweetness, intertwined with rich earthy notes and a distinct minerality.
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About This Tea
What does 2016 Chen Sheng Hao Yi Hao taste like?
This 2016 Bulang Raw Pu-erh from Chen Sheng Hao presents a commanding and robust profile, true to its old-arbor origins. Expect an initial bold bitterness that gracefully softens into a deep, lingerin. It leans bold, earthy and astringent.
How should I brew 2016 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 2016 Chen Sheng Hao Yi Hao come from?
Grown in Yunnan, China. This batch is from the Spring 2016 harvest.
How much does 2016 Chen Sheng Hao Yi Hao cost?
Starts at $10.00 from NWPuerh, or about $0.34/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $2.04 per session. Explore more dark teas on Teadar.
$10.00$0.34/g