1980 Thai Aged Raw Pu-erh Tea

Origin: Thailand
Harvest: 1980
Elevation: 1200 m
Availability: In Stock
$2.00
-+

This raw (sheng) pu-erh tea has been aging since 1980. It was made from Thai old tea trees material, Chiang Rai province. Thai storage all the way long.

Exterior of the tea is excellent. Old school is easily detected - the leaves are one to one.Instantly brews into black liquor, but at the same time the infusion is surprisingly transparent. The taste is solid, perfectly smooth and soft.

There are three main notes: camphor and sweet hazelnut flavor on a spicy wood background.It is interesting, when a wet storage produce camphor, it feels pushy. But here camphor flavor is soft, natural. Tea has acquired deep sweetness and, despite its age, it's very tasty and easy to drink. The cover of gaiwan gives a light aroma of buckwheat and wheat.

6 grams of dry tea for half liter of water. The Cha Qi here is very different from the one of old 1993 raw pu-erh of the same master. "Covers" softer and gentler, you don’t feel such "swagger". The tea strongly warms up the body, calms and collects your thoughts.

So the age of tea does matter. This is real Сhinese-Thai medicine.

Reviews (2)

I'm not a big fan of old shengs since I haven’t grown up for them yet. But as soon as I’ve found out that such pearls have appeared in Tea Side, I’ve immediately ordered them and while my order was on its way, I’ve been training with YQH and old shengs from EoT to remember the taste and sensations.
I brewed 4 g / 70 ml, Japanese clay teapot, 10 seconds each steeping. The infusion turned out of a very beautiful color, black but very homogeneous and transparent. The taste is mainly earthy, walnut and some wood tones.
But the most important thing about the tea is the effect. The tea covers almost immediately and seems to stop the time. Thoughts seem to slow down and focus on details, you’re just sitting and watching the clouds changing their shapes or the wind shaking the leaves. Buddha, they say, could hear the grass growing - I believe, it was just after drinking such tea.
Very interesting experience. Tea Side, thank you very much!

3.6 grams / 65 ml, Jin clay teapot. Water: mineralized osmosis, 95-97 degrees.
Just for my interest, I tried the very first sanitary steeping. Pale foliage, a little earthy. The infusion is too watery, not tasty. Radical black color. On the photo, the tea seemed similar to shou by color, but in close examination, it is completely unsimilar.
I brewed it in a fast way, 5-6 seconds per steeping. The second infusion became already thick and not unpleasant. Soft and silky. The taste is still the same - dry leaves. And that's all. No hints of wodui, swamp or peat. The aroma of a deciduous forest after a night frost, when there is no excess of moisture and the air is fresh.
From the middle of the session, tea began to brighten rapidly and the taste goes more into sweetness with every next steeping.
And yes, it was the first time I drink this tea. So the next time it can turn out completely different.
The energy was deafening to a slight ringing in my ears. It covered me heavily and immediately. My sigh reluctantly focused on the surrounding objects. Thoughts became distant and slow, I felt just too lazy to think. The calmness around became reinforced. I felt clearly hot in my head and upper back, the blood poured into my face.
I can’t say for everyone, but I personally like this tea. The best to drink somewhere in the country away from people. So after you can lie around with a book on the couch and not see anyone.
Alas, the end of the session turned out to be blurry. I had to answer the phone, run to the yard and talk with fussy people. The return was long, the head was heavy for an hour, and the reactions were slightly inhibited.
As a result, tea withstood 10-11 steepings. Necessary to repeat for the purity of the experiment.

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