1993 Thai Aged Raw Pu-erh Tea

Origin: Thailand
Harvest: 1993
Elevation: 1200 m
Availability: In Stock
$6.50
-+

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 (6)

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.

Strong notes of sturdy leather and some woodiness in the background. Good weight to the liquor and a nice sweet aftertaste.

Pleasant session with this loose leaf 1993 Shen from Chiang Rai - so the tea is as old as my younger sister.
Crimson liquor, clear, has a nice shine and glint to it.
The tasting notes are majorly spices and wood, but hints of dried and ripe fruits can also be found.
Nutmeg, Cardamom, Burmese Cassia, Sichuan Pepper, Old Teak Wood, Dried Plum, Some hint of raisin, hint of black honey, and spicy tangy note of Nasturtium flower
Sweet licorice like after taste with lingering prickly spicy notes, slight teak woody aroma is also left in the nasal cavity.
Long finish - rich yet mellow. This tea needs to be enjoyed at a slow pace.
Brewed 3gr in 70ml sourced water at 98 Celsius, 5 seconds steeping, 15x steeping.
The Cha Qi of this tea works slowly.
It starts from the chest and creeps down to my shoulders, elbows, then hands; after that the warmth creeps my elbow to my back and my waist; the last one to hit was my head. The Cha Qi is noticeable on the 3rd steep - it creeps to my hands on the 6th steep, my back on the 10th steep, and my head on the 12th steep
Sweating starts on the 10th steep, this tea didn't drench me in sweat.

The aroma of the heated leaf: chen xiang (the smell of antiquity, aged tea aroma), Brazil nut, a dry tree. The aroma is rounded, noble, not obtrusive and thick enough. Brewing it with be boiling water. Rinsing infusion is clear. No signs of leaf destruction, no fleece. Leaves collected with stems. warmed up by the tea cha hai smells woody and fresh, like a sea breeze, I can almost hear the creak of old schooner tackles.
The infusion is very unusual, reminds me of Lubao, but there is a bit of sheng bitterness. The tea makes me drunk. From the first bowl, thoughts started to creep into the corner.
The aftertaste sparkles. Kuwei’s in the most gentle manner. There is a lot of body in this sheng that should be drunk with your body, but at the same time, the tea didn’t lose his taste properties.
From the middle brewing, the tea warmed me up. Intoxication’s slightly moving, coming over and over again. As for me, there is something marine in all well-aged strong-bodied shengs.
But then this tea began to go younger. From the steeping to steeping, it began to manifest walnut, light wormwood, sweetness. Boiling water was repeatedly turning over the pages of its life.

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