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Chen Sheng Yi Hao 2010 Spring

Chen Sheng made Lao Ban Zhang famous by monopolizing the supply and building a large factory in the village. 陈升一号 is the signature blend from the Chen Sheng factory and contains enough Bulang and Banzhang material to deliver a mouthful of strong flavors and a powerful chaqi. Our cakes are from the first production run of 2010, and already show promising signs of aging.

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Steeping Instructions:
We recommend 7g of tea leaves in a 100ml brewing vessel. Add boiling hot water. This tea can re-infused at least 10 times.

Chen Sheng Yi Hao 2010 Spring

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The tigers printed around the edges of the cake indicate it was made in 2010, the year of the tiger. We only stock the 2010, as Chen Sheng stopped putting Banzhang material in their Yi Hao cakes from 2011 onwards.

Customer Reviews

Punchy Puerh

Review by mrmopar (from Steepster)
It seems loosely compressed so I was able to break out 10 grams very easily. I am using the Gaiwan to keep it pure in essence. I did a very short rinse, actually pouring the water out once it covered the leaves. I let it set about 20 mins or so to open up. it has a nice green pea aroma to it when I opened the lid up. I did 3 short 5 second steeps and put it all in one cup. this is not a subtle sheng but a tongue tingling honey sweet shot of mouth-feeling tea that will excite your tongue. It trails off with a slight enjoyable bitterness and this is one you can feel after you drink it. This is a very lively tea that I probably shouldn't drink this late at night. This really a fine tea. Camphor, citrus and some slight pine on the taste buds. (Posted on 5/1/14)

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