From ChenShengHao — a 2011 ripe (shou/shu) puerh tuo in the Jin Ya line.
Tea Profile
At a glance: 2011 · Ripe (shou/shu) puerh · 500g tuo · ChenShengHao Tea Factory
- Compression & dry leaf: The leaf is compressed into a 500g tuo. In the dry leaf you can see visible buds and an even, dark fermentation.
- Liquor: It brews a deep-red liquor.
- Taste: From the first steep the taste is mellow. As it opens up, the taste turns rich. It rewards paying attention across a longer session.
- Mouthfeel & body: The texture is thick, smooth and rounded.
- Aftertaste: Look for a long finish after each cup.
- Best for: everyday drinking without fuss. Suitable for those new to puerh as well as regular ripe puerh drinkers.
Brewing Guide
Water: rolling boil, 100°C (212°F).
- Rinse teaware with hot water; use roughly 5g of tea for each 100ml of vessel.
- Rinse the leaves twice, then cover and rest about 10 minutes to let them open.
- Begin with 10–15 second steeps, lengthening each by about 5 seconds.
- Decant fully into a sharing pitcher each time.
- Enjoy — ripe puerh keeps giving for many infusions.
Use this as a starting point, not a fixed formula. Play with pour height and speed, and notice how the tea answers in different weather and seasons. Learning to brew one tea well anywhere, anytime is the real craft.
Storage
Store in a cool, dry place with gentle airflow, out of direct light and away from strong smells such as cooking spices or smoke. If you plan to age it for years, breathable paper or clay storage suits puerh better than airtight plastic.
A Note on Appearance
Not every tuo shows these, but they can occur, especially in teas with more years of storage.
- Small dark specks: tiny dark specks may appear on the wrapper or tea edges of naturally stored puerh. They are harmless and can be brushed off before brewing.
- Tea oil spots: yellowish spots may appear and can come from natural tea oils. They are not a flaw.
- Torn wrapper: small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.
