2005 Yang Qing Hao "Yiwu Cha Wang Gushu" Raw

A Pu-erh Tea from


81 / 100

Calculated from 3 Ratings
Tea type
Pu-erh Tea
Do you recommend this tea?
Recommend to Facebook friends
Tweet this tea on Twitter
Not available
Autumn Leaf Pile, Drying, Wood, Leather, Thick, Cream, Dark Wood, Decayed wood, Nectar, Pleasantly Sour, Smoke, Tobacco, Vanilla
Sold in
Not available
Not available
Not available
Typical Preparation
Use 5 oz / 154 ml of water
Set water temperature to 205 °F / 96 °C
Use 5 g of tea
Steep for 1 min, 0 sec
Join the largest Community of Tea Experts
Review this tea
Save to your wishlist
Add to your cupboard
Edit tea info

4 Tasting Notes View all

“Sample from Liquid Proust. Moderate composted leaf litter and dampness on a stone aroma. Initial sweetness and light thickness in the first few steeps, but it doesn’t seem very distinct, maybe a...” Read full tasting note
“YQH teas are not inexpensive; however, this tea is a relatively modest cost of $0.39 per gram (500g cake). I made my purchase last year and was fortunate enough to pay $0.35/g. With eleven years...” Read full tasting note
“She handed it to me with two hands. “ooh,” I thought, “This is special tea”. So it’s one of the first I’m trying from the batch shared with me, and I’ve left the first steep off to the side to...” Read full tasting note
“I am so glad that picked some of this up! Also, I am the first to review, which is always exciting. Once I got my package in the mail, I immediately took this and placed it in my storage to...” Read full tasting note


2005 Yang Qing Hao “Yiwu Cha Wang Gushu” Raw 500g
Pure YiWu gushu sheng cake.
“Cha Wang” translates literally as King Of Tea (茶王).

“Yang Qing Hao (Yang-Ching Hao) was started by Taiwanese pu-erh collector, Yang Shi-Nan. Mr Yang has collected and studied pu-erhs since the beginning of pu-erh hype in Taiwan as early as 80’s. His rich knowledge about pu-erhs and a dissatisfaction towards the modern “recipe”-based pu-erh makings led him to try to revive the pre-60’s anituqe-grade pu-erhs’ premium quality and tradition. He lives in Yunnan every year from late Feb to May to fully involved in every processing step of his pu-erhs. Every step, from wrapper material selection, raw leaves purchasing, to final indoor drying of the cakes."
from Houde Asian Art & Fine Tea website

About Yang Qing Hao

Company description not available.

Teas Similar to 2005 Yang Qing Hao "Yiwu Cha Wang Gushu" Raw

Recommended Teas to Try