Released in January 2007 and produced from late 2006 premium materials, "Chen Xiang 1 Hao" (Aged Aroma No. 1) is a benchmark for high-grade loose-leaf Shou Puerh. Sourced from the core Meng Hai region and composed of delicate Grade 1 leaves blended with a high percentage of golden buds, this tea has undergone nearly two decades of professional natural aging in Guangzhou. The result is a refined, ruby-red liquor that balances the vigor of Meng Hai terroir with the sophisticated complexity of long-term storage.
Tea Profile
At a glance: 2007 · Ripe (shou/shu) puerh · loose · KingTeaMall
Dry Leaf: Fine, well-twisted threads interspersed with abundant golden buds, displaying a deep, healthy reddish-brown hue.
Liquor: A clear, bright, ruby-red liquor with exceptional transparency and brilliance.
Palate: The mouthfeel is notably smooth and mellow, featuring an elegant thickness.
Aroma: A distinctive aged profile characterized by prominent notes of medicinal herbs (Yao Xiang) and camphor (Zhang Xiang).
Finish: A clean, sweet aftertaste that lingers gently, leaving a soothing and calming sensation.
Absolute boiling water is required to "awaken" the deep-seated aromatic oils in 19-year-old leaves.
Best for: everyday drinking: an uncomplicated cup that those new to puerh can brew with confidence.
Brewing Guide
Water: fully boiling, 100°C (212°F).
- Warm the pot and cups, then add about 5g of leaf per 100ml.
- Rinse twice with boiling water, then cover and let the leaves rest about 10 minutes.
- Steep the first rounds for 10–15 seconds, adding about 5 seconds with each round.
- Pour every steep into a fairness pitcher before serving.
- Serve. Ripe puerh resteeps well for many rounds.
Treat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you. Brewing the same tea well in any year, season, weather or place takes practice, and that skill is the real goal.
Storage
Keep the tea ventilated, cool and dry, away from sunlight and strong odors (kitchen spices, smoke). For long-term aging, paper or clay containers breathe better than sealed plastic.
A Note on Appearance
Not every tea 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.
