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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

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

One of the first places Mr Chen Huai Yuan visits in Yiwu this year.

Gua Feng Zhai Milestone

Looking down at houses in Gua Feng Zhai

Corn for livestock feed

Tea farmer waiting to weight and sell their maocha at a market

Mr Chen Huai Yuan making a point

Just a pictorial journey of what is happening up in Yunnan with Ms Michelle Wang and Mr & Mrs Chen Huai Yuan.

Ms Michelle Wang. An avid photo-journalist.

The compound leading to Che Shun Hao.

Che Shun Hao has historic importance in the world of Puerh and Yiwu in particular.

Ms Michelle Wang with Mr Che Zhi Xin (5th generation owner of Che Shun Hao)

Mr Chen Huai Yuan (2nd from left) and Mr Che Zhi Xin (3rd from left)

Historical stone mould