“5.3/130 pot. boiling after rinse in gaiwan. light YQH house smell, but also light smoke and fruit. Has been set aside and aired out further. 1st: mushroomy, some bitter and very slight warmth....” Read full tasting note
“This is probably the first aged tea I encountered that can match up against the best examples of young sheng I’ve had. It’s just a shame that it is so expensive. I like the taste, although it...” Read full tasting note
“Pulling out a YQH tea to drink while I go through Excel to see if I can manage to pay for some YQH to be in the 2018 Sheng Olympaid. Part of me struggles with not being able to do everything myself...” Read full tasting note
“Ummm… yeah… a little off the deep end. 19th – 600s – The leaves were cold and sleepy so the taste was a bit watered down, but still pleasant. 20th – “You can’t be serious” – I have a cup warmer at...” Read full tasting note
2006 Yang Qing Hao “Chawang Shu” Raw 500g
Premium Yiwu region gushu. All material in this production are sourced from Chawangshu, an old puerh plantation in GuaFengZhai.
YQH was started by Taiwanese pu-erh collector, Yang Shi-Nan. Mr Yang has collected and studied pu-erhs since the 1980’s. His dissatisfaction with modern “pu-erh making” led him to work to revive the pre-60’s pu-erhs premium quality and tradition. His teas are now highly regarded and considered a premium boutique brand.
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