2013 Hong Tai Chang Raw Pu-erh Tea Cake

Origin: Thailand
Elevation: 1300 m
Fermented in: 2013
Producer: Hong Tai Chang, Ming Dee
Availability: In Stock
Reward Points on purchase: 33 Details

2013 Raw Pu-erh tea of Hong Tai Chang brand from Ming Dee Thai factory.

In comparison with other 2013 shengs from our assortment, this one feels more mature than the rest. The explanation is simple: this sheng was stored in the mountains, where there are a lot of fogs, large temperature drops and jungles all around. The others we were storing in Chiang Mai city, on the second floor of our warehouse, with strict climate control for their almost entire lives.

Returning to the mountain storage, I’d note that this sheng is obviously a worthy successor to his older brother 2006, and is quickly approaching it by the maturity of taste.

The taste profile is multifaceted, signature one from the Ming Dee factory: apples, fresh plums, birch bark, St. John's wort. A very distinctive profile. The tea is oily, goes smoothly and does not dry the throat. There is some astringency to it and this is quite natural. Thanks to the potent, thick material, the finish is long and beautiful.

If smack this tea for a couple of minutes with no rush, one can feel sweet, fresh apricots on the tongue. The youth of pu-erh can be beautiful and precious.

The tea shows excellent stamina and you have to be patient to finish it. At the end of the taste, a returning sweetness is clearly manifested.

The energy of the tea gently grasps the body, makes you drunk lightly and lets go rather quickly, leaving a pleasant silence in the mind.

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