Made from leaf grown in Ba Da on the western edge of Meng Hai, an area known for a wild, grassy character that is firm and bitter when young and grows deeper with age. With some years of natural storage in Guangzhou, it may have begun to round out, depending on conditions. From ChenShengHao — a 2015 sheng (raw) puerh cake in the Ba Da Shan line.
Tea Profile
At a glance: 2015 · Sheng (raw) puerh · 357g cake · ChenShengHao Tea Factory
- Compression & dry leaf: The tea comes as a 357g cake.
- Liquor: In the cup it is typically golden to amber at this stage.
- Taste: On entry there is only a light bitterness and slight astringency, balanced by a natural sweetness. As the session goes on, it shows floral notes and a sweet and rich profile. Each round shows a slightly different side of it.
- Mouthfeel & body: On the palate it is smooth and oily.
- Aftertaste: Swallow and you notice a returning sweetness (hui gan) and plenty of salivation.
- Best for: improving your tea experience. Take your time with it — a good choice once you are no longer a first-time puerh drinker.
Brewing Guide
Water: rolling boil, 100°C (212°F).
- Rinse teaware with hot water; use roughly 5g of tea for each 100ml of vessel.
- Give the leaves one quick rinse, then cover and rest about 10 minutes to wake them up.
- Begin with 10–15 second steeps, lengthening each by about 5 seconds.
- Decant fully into a sharing pitcher each time.
- Enjoy — good sheng 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 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.
