1993 Thai Aged Raw Pu-erh Tea

Origin: Thailand
Harvest: 1993
Elevation: 1200 m
Availability: In Stock
Reward Points on purchase: 2 Details

Loose-leaf 1993 aged raw (sheng) pu-erh tea from Chiang Rai province, northern Thailand.

Classic old tea of dry or semi-dry storage, which Malaysia or Thailand can boast. Momently gives a dense dark-ruby infusion while brewed (see fast steeps on the photo). In the taste, there are hazelnuts, sweet spicy wood notes, and dried fruits. Feels soft, oily and silky on the throat. Deep taste and the long, rich oily aftertaste leaves no doubt that the tea is made from very old trees material, there is even no need to look at the leaves, even though the leaves impress with their beauty.

Its Cha Qi deserves special attention. If you have some puer experience, you’ll be guaranteed to get drunk. By its power, this tea can compete with the best samples of Lao Ban Zhang pu-erhs. The effect is deep, sedative. The body boundaries dissolve into oily emptiness, the movements become soft, and the mind calms down.

This tea pleases with its great re-steeping ability. 7 grams confidently hold two liters of water. Make a 1,5-hour break, put aside matters and enjoy the tea. Don’t plan anything serious for later.

Video Reviews

Tea DB video review by James & Denny

Three Steeps video review by Noah Zwillinger

Reviews (9)

I've had the first session with this tea and I confirm the description of the qi, which is sedating and arrives quickly. After this, the tea has nice aroma, interesting mouthfeel, and a great steeping ability. After an evening session with +- 10 steepings, the tea continues to deliver the morning after easily, still with shorts infusions. The leaves are interesting, with two distinct colors. Taste wise, I found a slight betel aroma, liu bao-like.
Very nice.

This is my favorite aged puer from TS, since I like it only slightly less than the '88, but costs almost half (though they are decidedly different).
In my setup, it takes it 2-3 brews to fully open up, but from there on it's 20+ steeps of great aged tea.
Delightful old taste of wood anв leather, strong lively qi, oily thick mouthfeel..
I bought a bounch and will surely buy more in the future.

a must try!

Remarkably dark in brew and notably powerful in energy, an excellent tea.
Dry nose; old books, earthy geosmin, peppery capsicum, paprika, savoury cured meats, baked sweet potato and a balsamic note. On rinsing, the wet nose explodes in new aromas; more earth, antiques stored in a dusty wooden attic around old books, parsnips, cherry tomatoes, coffee, canesugar, cinnamon, hazelnuts, cigars and loose tobacco, popcorn and brown bread. You might start to see a pattern with these older aged teas, something akin to preparing strange foods in abandoned houses in the forest.
The tea is medium-bodied with silky mouthfeel and almost silty texture, moderate earthy tannins, a long finish and overall what I might call very smoove. On the palate are old books after a rainstorm, old wood, dark chocolate, hazelnut, betelnut, rye sourdough bread as opposed to simply brown bread, various root vegetable, compost pile, minerality and peppermint. The energy was strong, grounding and energising. I decided to start the tea session around 8pm and this was maybe a bad move. Suffice to say, I struggled with sleep that night. This might ideally be drunk after a big, hearty, carb-coma inducing meal to fight the lathargy.

I'm not very experienced with aged Raw Pu-erhs yet, but found it really interesting. This tea definitely has a character, but don't expect to face sharp and pronounced aroma and flavor. There are nutty, woody and little bit tobacco notes in this tea. The aftertaste reminded me some coffee as well. In first steeps it's getting close to Ripe Pu-erhs. But Cha Qi is really strong - it doesn't kicks you in the head, but in contrary makes you more calm and focused.

Some slight geosmin on the dry leaf, minerals. Looks kinda like Yancha in the sense of having large twisted crispy roasted appearance. Looks like loose sancha. The damp leaves are funky, mineral, pavement. The wash has the aspect of suburban flood water.

1. Strong mineral taste. Not a ripe style of taste. Not geosmin or funk. Some slight sweetness. Clean and clear
2. Dark brown-rust colour. Mineral smoothness, thick texture. Soft, with an aftertaste like yancha, with a slight roasty aspect.
3. Minerals, geosmin but not quite like beets, more wet gravel. Some warming in the face. Gentle.
4. Milky, slightly drying. Eye heat.
5. Very smooth, silky, aged tea, mineral. Potent for the digestion. Milky.
6. Longer steep gives some juiciness actually! Milky aftertaste. Slightly calming. Strong mineral notes.
7. Very clear, dark brown-red. Oily. Some shou notes now. Storage is like the late steeps of a HK stored 1995 Jincha I have. Long steeper. Still active after several more steeps. Mineral. Some mild acidity.

Tightly twisted huge leathery leaves. Thick stems. Very good material. Many good late steeps. The tea is more akin to light traditional Hong Kong storage teas, very pleasant, very aged, strongly mineral, and strikes me as good to drink with a heavy meal. Traditionally processed light wet stored tea with plenty of age.

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