Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Apricot, Bitter, Grapes, Stonefruits
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by mrmopar
Average preparation
Boiling 0 min, 15 sec 7 g 5 oz / 159 ml

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5 Tasting Notes View all

  • “7 grams of this gave it up early with a heavy Bulang brew. Leaf quality is excellent for a factory cake, many buds. Supposedly this tea cake contains 10% Laobanzhang. In my observation, I would say...” Read full tasting note
    76
    Cwyn 74 tasting notes
  • “Thank you to the good tea friend who gave me this sample. I would say that this is good tea, but that would be an understatement. I think that this may be the tastiest sheng puerh I have ever...” Read full tasting note
    99
    AllanK 669 tasting notes
  • “Brews a golden brown. Definitely a strong flavor, citrus and smoke in perfect proportion. Very high quality leaves. Some good bitterness, a little huigan, but I keep tasting a pronounced sourness...” Read full tasting note
    82
    RichD 139 tasting notes
  • “This is a tea to savor and enjoy! Sampling before I make the final decision to purchase a full cake (punch line first – no question about the purchase now). The dry leaf is beautiful – light...” Read full tasting note
    Dignitea 251 tasting notes

From Chen Sheng tea factory. ( teaurchin shop)

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.
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.

About Chen Sheng tea factory. ( teaurchin shop) View company

Company description not available.

5 Tasting Notes

76
74 tasting notes

7 grams of this gave it up early with a heavy Bulang brew. Leaf quality is excellent for a factory cake, many buds. Supposedly this tea cake contains 10% Laobanzhang. In my observation, I would say the 90% Spring Bulang is carrying the cake flavor-wise, and the LBZ is chop, appears to be either autumn or summer or just leftover chop used as filler. I get the full flavor of the bitter Bulang with apricot tones. The leaf has a sourish smell, and the soup is cloudy which tells me the beeng is busy fermenting.

The leaf quality and flavor bring to mind white2tea’s Amerykah cakes, and other higher quality Bulang I’ve tried. Gave out around 8 steeps for me, after that I could push it and get the bitter but not much depth left.

A point of ponder for me is the current price tag. It is $129 for 400 g at Tea Urchin which puts it on par with white2tea price-wise, aside from any reassurance people might get from the testing white2tea does on their cakes. One can expect the price of this cake to go up yearly. However, I don’t think the LBZ in the cake, which is what will drive the price tag, is enough here to justify the price. For me the question is whether I want to pay $129 for Bulang. Even though this would age well, I’m more inclined to purchase a decent 7542 factory recipe with 10 years age on it at this price point, and look for an all-Bulang cake at a far lower price. I’d feel more comfortable with this cake at around $80-90 which won’t happen because of the LBZ. The truth though is this is really a Bulang cake in the end in terms of how it goes with flavor now and later on.

Overall this cake needs 15 years which is too long and a deciding factor for me. However, I’d look around if I’m in the market for a young Bulang to age, I think I can do better on the price.

Flavors: Apricot, Bitter, Grapes

Preparation
Boiling 0 min, 15 sec 7 g 3 OZ / 100 ML
AllanK

I’ve often thought it a myth that all LBZ material is of the highest quality. Seems to me that some of it’s got to be less than great.

Dr Jim

I just don’t understand the theory that adding 10% of high-quality leaves will somehow raise the quality of the rest of the tea.

mrmopar

Glad I got this before the increase. After talking with Scott about this producer and his ways this will probably be the last one of these I get. I agree the LBZ thing is getting crazy. No fault by the sellers of this tea just the hype and ways it is done.

Cwyn

The leaf actually tastes great, really I’m just balking over the price for it now because it is all related to the LBZ when the whole taste profile is Bulang.

mrmopar

I agree, you ain’t kiddin about the price going up!
I think the LBZ movement is pretty dead in my collection. I have seen the prices on this stuff now. Really overpriced I think.

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99
669 tasting notes

Thank you to the good tea friend who gave me this sample. I would say that this is good tea, but that would be an understatement. I think that this may be the tastiest sheng puerh I have ever drank. I drank it without any sugar, which is unusual for me. I’d say it got less bitter as I resteeped it but that would suggest it had any noticeable bitterness at all. There was no noticeable bitterness to this tea from the first steep. It was sweet from the beginning with notes of apricots and stonefruits along with I think a little bit of smoke. This tea also seemed to have a potent qi, it had quite an effect on me, I was almost teadrunk. I have to obtain a cake of this when I have the budget for an order from Teaurchin.

I steeped this eleven times in a 120ml gaiwan with 6.1g leaf and boiling water. I steeped it for 10 sec, 10 sec, 15 sec, 20 sec, 30 sec, 45 sec, 1 min, 1.5 min, 2 min, 2.5 min and 3 min. I still have the leaves to this and may resteep it a couple more times tomorrow.

Flavors: Apricot, Stonefruits

Preparation
Boiling 0 min, 15 sec 6 g 4 OZ / 120 ML
OMGsrsly

That sounds super tasty!

AllanK

This was really, really good. If I say a tea is sweet without any sugar I mean it.

Veronica

I may need to get my hands on some of this.

AllanK

This was so good I almost didn’t review it. I don’t want it to sell out before I get to buying one.

Veronica

Now that is a tea recommendation! :)

OMGsrsly

You have nothing to fear from me. :) My tea budget is spoken for, and the $20 shipping is kinda scary! I’d want to buy more to make it worthwhile…

AllanK

I forgot to write in my review that this has a percentage of real LBZ material, I don’t know what percentage.

mrmopar

I think it is 10% LBZ.

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82
139 tasting notes

Brews a golden brown. Definitely a strong flavor, citrus and smoke in perfect proportion. Very high quality leaves. Some good bitterness, a little huigan, but I keep tasting a pronounced sourness which to me is a flaw. It is a pretty good tea, but I personally didn’t like it as much as the other reviewers.

AllanK

I have seen that one online, looks interesting. I have yet to put in an order with them.

Rich

Tea Urchin is a top notch outfit. This tea is definitely high quality, as are most of their house teas.

mrmopar

Agreed.

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251 tasting notes

This is a tea to savor and enjoy! Sampling before I make the final decision to purchase a full cake (punch line first – no question about the purchase now). The dry leaf is beautiful – light compression means lots of intact full leaves. Color is what I would describe as “mousy” brown.
While the aroma is enticing (sweet with a fruity overtone), of course sipping the tea soup provides the greatest pleasure – sweet, soft and creamy in the mouth with a pleasant swallow. There is a very gentle kuwei [pleasant bitterness] which I thoroughly enjoyed. Roughly 12 steeps and the tea continued to give – smooth until the very end. Cannot wait to get a whole cake to savor and enjoy over the years to come.

Preparation
Boiling 6 g 4 OZ / 120 ML

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90
243 tasting notes

Seeing how the puerh of the day post has been going I decided to break this one out. It will actually be my second tasting of this cake. 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.

Preparation
205 °F / 96 °C 0 min, 15 sec 10 g 10 OZ / 295 ML
Yang-chu

I’ve been wanting to try some of ole Chen out.

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