Product Description
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 Menghai 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 Menghai terroir with the sophisticated complexity of long-term storage.
Sensory Profile
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Dry Leaf: Fine, well-twisted threads interspersed with abundant golden buds, displaying a deep, healthy reddish-brown hue.
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Liquor: A clear, bright, ruby-red liquor with exceptional transparency and brilliance.
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Palate: The mouthfeel is notably smooth and mellow, featuring an elegant thickness.
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Aroma: A distinctive aged profile characterized by prominent notes of medicinal herbs (Yao Xiang) and camphor (Zhang Xiang).
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Finish: A clean, sweet aftertaste that lingers gently, leaving a soothing and calming sensation.
Health Benefits & Aging Mechanism
The 19-year aging process in Guangzhou's natural environment has transformed the tea's chemical structure for maximum wellness:
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Digestive Optimization: Fermentation and aging have converted polyphenols into Theabrownins and soluble polysaccharides, which help protect the gastric mucosa and aid digestion after meals.
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Lipid Metabolism: Long-term maturation stabilizes statin-like metabolites, which are traditionally valued for assisting in the regulation of cholesterol.
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Neurological Calming: The transformation into camphor and medicinal aromatic profiles provides a "grounding" effect, while the softened caffeine content makes this a soothing choice for any time of day.
Brewing & Storage Tips
Brewing Parameters:
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Water Temperature: 100°C (212°F). Absolute boiling water is required to "awaken" the deep-seated aromatic oils in 19-year-old leaves.
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Vessel Choice: Yixing Zisha (Purple Clay) or a thick-walled porcelain Gaiwan is recommended to maintain the necessary high thermal stability.
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Rinsing: A "double flash-rinse" (two 5-second pours) is mandatory to clean the aged leaves and ensure the resulting liquor is clear and bright.
Storage Protocols:
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Environment: Store in a stable, odor-free environment with moderate airflow.
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Aroma Preservation: To maintain the delicate camphor notes, it is best kept in a ceramic caddy or a sealed container if the ambient environment is excessively dry.
Technical Breakdown: Logic & Variable Analysis
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The Leaf Grade Variable: The use of Grade 1 leaves and buds ensures a higher surface-area-to-volume ratio, which accelerates the oxidation of aromatic compounds, leading to a more intense "Aged Aroma" compared to coarser grades.
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The "Camphor" (Zhang Xiang) Logic: In Menghai Shou Puerh, camphor notes are a primary indicator of high-quality raw materials reaching a "maturity threshold" of 15+ years.
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The Transparency Variable: High transparency in a nearly 20-year-old ripe tea is a definitive indicator of "Clean Storage," confirming that the tea was aged without excessive humidity or "Wet Storage" interference.