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TeaSide 0175 Sheng (Raw) Pu-erh tea 2016

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Harvest time: 2016

Growing Region: For this sheng we mainly use raw leaves from 300-400 years old tea trees, province of Chiang Rai, Thailand. Altitude of the trees growing is about 1500 meters above sea level.

Pressing: manually by hands, stone.

We've produced this sheng pu-erh completely on our's own from the picking of raw materials. Of course, we had to hire extra farmhands, otherwise we would have very little of this tea. Nevertheless, we are in full control of the entire production process from start to finish.

Mao cha for our pu-erh is prepared by the classical technology. Sha qing ("killing the green") is carried out in a drum-type wood stove. Next — twisting and drying in the sun. Then the final stone pressing.

Taste: This is a young, green raw pu-erh, so there is no reason to demand a thick and balanced taste now. However, to our surprise, it gets high marks on some tasting from the chinese colleagues, and from russian, ukrainian and belarusian tea-lovers ahead sometimes known rivals. Our sheng has come out light and floral. Experienced puer-funs notice a light, a faint "smoke" in taste. The taste is slightly tart, floral tones are in the dominant. In the background can be found dried fruits and berries. Leaves a pleasant sweet aftertaste.

Because of its youth, the tea requires careful and attentive brewing.

State after drinking: calm, contemplation, tranquility.

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