“Sampled this sheng from Hou De, very nice large leaves…from what I’ve read, the larger fatter leaves and juicier thick stems suggest an antique plantation which has been partially recaptured by...” Read full tasting note
“This 2006 Yiwu puerh is what I would think of as setting the standard for sheng cha. By that, I mean it is high quality with the taste profile you expect from sheng cha from the famous...” Read full tasting note
Description: We are exciting to introduce a new line of premium pu-erhs to you: Chen Guang-He Tang of the author of series of “New Born Puerh Illustrated Book” and “Profound World of Chi Tse Beeng”: Mr. Chen Chi-Tong.
This is one of the top two 2006 Autumn productions (the other is Yi Wu Cha Wang, will post tomorrow) from Chen Guang-Ho Tang. Using hand-harvested and sun-dried autumn “Gu Hwa” leaves from three higher regions of Yi Wu: San Ho She, Yi Bi and Da Chi Shu. Traditional stone-molding gives just right compactness to this cake.
I brewed this tea in two gaiwans, one was just right brewing time, and the other I let it over-brew for longer than 5 minutes. With proper brewing, the liquor showed great clarity and nice light-amber color. Aroma was sweet, floral, mushroom-y fragrance, with an interesting berry-like acid feeling. Taste was surprisingly smooth and solid. Quite penetrating feeling, and gave me a slight tingling on my palate – a very active and energetic tea. With later brewings, the fruity or berry-like feeling became more dominant, nice complexity.
The over-brewed cup was also surprisingly smooth! I could detect little harshness in it. Instead, a heavy impacting feeling encompassed my taste. Still quite drinkable, with very hearty sweetness in after-taste. Impressive!
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