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2020, Yuan Meng (圆梦) Raw Pu'er, Officially launched
ShengHao Chen

2020, Yuan Meng (圆梦) Raw Pu'er, Officially launched

Among all the products from ChenShengHao. There is a distinctive series, which impresses tea lovers in the world: The ChenShengHao's spring tea cake.Back in the spring of 2016. ChenShengHao's "Han Qing" came to the market. In just two months, the price of each tea cake raised by 200 yuan in the market because of the high demand for the product. After that, it became a popular product of the year."Han Qing" opened the prelude of ChenShengHao's spring tea cake. Afterward, Qing Yun in 2017, Yun Yue in 2018, Yue Yuan in 2019, and Yuan Meng in 2020. As the name suggests,...

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ChenShengHao supports healthcare workers on the front lines of COVID-19
ShengHao Chen

ChenShengHao supports healthcare workers on the front lines of COVID-19

2020 is a special year. At the beginning of the Chinese new year, the novel COVID-19 spread over China, especially in Hubei province. China had to use the quarantine to stop the spread of COVIN-19.  On the morning of April 17, the "Donation ceremony for healthcare workers" sponsored by the Liaoning Provincial Charity Federation was held at the Changbai Island Model Art Museum in Shenyang City, China. At the event, Liaoning Hebang Bulao Wine Co., Ltd., Liaoning Model Media Advertising Co., Ltd., and Chensheng Tea Co., Ltd. donated tea, wine and other materials for healthcare workers.    

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2020 ChenShengHao Xiang Gao Raw Pu'er
ShengHao Chen

2020 ChenShengHao Xiang Gao Raw Pu'er

Mankind's pursuit of fragrance seems to be an instinct. In ancient times, human ancestors searched for food based on the source of the aroma. Ancient Chinese women had the habit of wearing sachets, writers and poets in China loved the art of incense, especially during the Tang Dynasty.The fragrance is pleasant, giving people an enjoyable feeling of smell and spirit. We usually describe it with beautiful words such as refreshing, enlivening, and energizing. The flavour of tea can be divided into two categories: taste (non-volatile compounds) and aroma (volatile compounds). All of these aroma molecules are generated from carotenoids, lipids, glycosides, etc.The amount and...

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