This 1000g brick is ChenShengHao's "Jin Ban Zhang" (Golden Banzhang), a sheng (raw) puerh from 2014.
Tea Profile
At a glance: 2014 · Sheng (raw) puerh · 1000g brick · ChenShengHao Tea Factory
- Compression & dry leaf: The leaf is tightly compressed into a 1000g brick. Look for neat, tight threads and visible buds in the dry leaf.
- Liquor: In the cup it is clear and bright, typically golden to amber at this stage.
- Taste: The early infusions show a strong bitterness and marked astringency, balanced by a natural sweetness. The middle steeps bring out floral and fruity notes and hints of honey and sugarcane, with a sweet and rich taste. There is more to notice as you keep brewing.
- Mouthfeel & body: In the mouth it feels thick, smooth and oily. It also has cha qi, the body sensation many drinkers look for.
- Aftertaste: It leaves a quick, clear hui gan, plenty of salivation and a long finish.
- Best for: everyday drinking at home or at work; newcomers will find it approachable.
Brewing Guide
Water: 100°C (212°F), fully boiling.
- Preheat the vessel; add around 5g per 100ml.
- One rinse to open the leaves, then a covered rest of about 10 minutes.
- Steep 10–15 seconds at first, adding ~5 seconds per round.
- Always pour out completely into a fairness cup before drinking.
- Keep steeping — sheng rewards patience with many rounds.
These are guidelines to start from, not rules to obey. Experiment with your pour, your pace, and the season; the same leaf tastes different on a rainy day. The goal is the skill to brew it well whenever, wherever.
Storage
Give it air, coolness and dryness; keep it out of the sun and clear of potent odors (spices, smoke). For multi-year aging, paper or unglazed clay lets the tea breathe in a way sealed plastic never will.
A Note on Appearance
Not every brick shows these, but they can occur, especially in teas with more years of storage.
- Bamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.
- 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.
