This tea uses leaf from Yi Wu. The area has a reputation for a resilient, full character that is low in bitterness and astringency, with honeyed, floral sweetness and strong aging potential. At this age, Yi Wu sheng is often starting to soften, though storage plays a part. ChenShengHao's 2014 "Yi Wu" (Yi Wu) comes as a 357g cake of sheng (raw) puerh.
Tea Profile
At a glance: 2014 · Sheng (raw) puerh · 357g cake · ChenShengHao Tea Factory
- Compression & dry leaf: It is a tightly pressed 357g cake. 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 first infusions are soft and fresh. Once the leaf opens up, expect honey over a floral background in a sweet and rich cup. New details keep appearing in the later steeps.
- Mouthfeel & body: Expect a soft mouthfeel. Drinkers who look for cha qi will find it here.
- Aftertaste: It leaves a strong hui gan, plenty of salivation and a long finish.
- Best for: improving your tea experience — worth reaching for once you have moved past being a novice.
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 cake 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.
