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2008 Chen Yuan Hao Yuan Man (2008 陈远号 圆满)
Yuan Man is translated as “perfect” into English language. This cake from Yiwu leaves certainly embodies this translation in terms of value. Made from 2008 spring tea leaves of small trees, it has such good taste that it’s often mistaken as a big tree tea cake.
The Yuan Man cake itself has shiny tea leaves. It has bold fragrance of sweetness and it is transitioning to the savoury plum fragrance of old Yiwu teas. The orangey body of this tea is thick with very good viscosity contributed by tea oil. There will be much sweet aftertaste behind your cheeks. It leaves the tongue slightly dry therefore encouraging salivation.
A very satisfying tea!
2016 Chen Yi Zi Hao aka Yi Wu Cha Wang (2016 陈易字号 易武茶王)
This tea gives out light yellow and very clear broth. Dried leaves have strong sweet sun-dried leaves smell while the tea has sugar cane and honey fragrance.
As with previous years, you’ll notice the fineness of the tea once it enters the mouth. Tea penetrates deeply into the core and the returns with floral and honey like sweetness in mouth cavity. The aftertaste lingers and brings out a calming qi. The tea has very good thickness from all the minerals of very old trees. It stands up well to long soaking as it will only return a hint of fast dissipating bitterness from an abusive brew.
Dry leaves
2nd brew
Leaves at 2nd brew
Tea at 2nd brew
6th brew, 2 minutes soaking
Leaves at 6th brew
Tea at 6th brew
Spent leaves
Spent leaves arranged
2016 Chen Jun Zi Hao aka Gua Feng Lao Zhai (2016 陈君字号 刮风老寨)
These long gangly leaves from Gua Feng Lao Zhai (刮风老寨) produces golden colored tea. Somewhat darker soup than the rest of the new teas. It has on higher notes floral fragrance and on lower notes, the obvious sun-dried maocha (毛茶) fragrance.
The tea is smooth and consistent, lasting many brews. It’s something to slow start a day. The tea has no bitterness or astringency and taste very balanced. The tea slides down gently and returns a slightly sweet huigan (回甘) with some smooth qi. For stronger taste, soaking the tea will level up the goodness in the leaves.
Dry leaves
2nd brew
Leaves at 2nd brew
Tea at 2nd brew
6th brew (2 minutes soaking)
Leaves at 6th brew
Tea at 6th brew
Spent leaves
2016 Chen Yuan Hao Wan Gong (2016 陈远号 弯弓)
Tasting Notes
The dry leaves seem browner than typical Yiwu. When brewed, it's golden tea has no smokiness but has the fragrance of honey and deep forest grassiness.
The tea is thick and without astringency. There is a hint of fast dissipating bitterness that turns into sweet aftertaste. If it's soaked long enough, there will be lots of vegetal grassiness and then more bitterness that translate into sweeter aftertaste.
Tea at 2nd brew
Closer look at 2nd brew leaves
Closer look at 2nd brew tea
6th brew after 2 minutes soaking
Closer look at 6th brew leaves
Closer look at 6th brew tea
Spent leaves
2016 Chen Yuan Hao Ma Hei (2016 陈远号 麻黑)
Tasting Notes
Dry leaves
This tea is made with plenty of tender leaves and quite dark in color. The dry leaves has the usual sun dried fragrance. When brewed there are lots of sweet ripe fruit fragrance and void of any smokiness.
It brews light honey like sweet tea. The aftertaste is floral and lasting sweetness. Few initial brews has some velvety creaminess to it. There is no astringency or bitterness in this tea. If you punish it with soaking, it will payback with some grassy and leathery taste. You can amp up the already good cha qi by soaking this tea slightly.
This tea will easily last 10 brews and will give you sweet water beyond that.
Closer look at the dry leaves
2nd brew of the tea
Closer look at the tea leaves at 2nd brew
Closer look at the tea color at 2nd brew
6th brew soaked 2 minutes
The spent tea leaves
