2013 Hong Tai Chang Raw Pu-erh Tea | Sheng Puer | TEA SIDE

2013 Hong Tai Chang Ming Dee 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.

Reviews (2)

good semi aged puer
lost the 'green' taste, but taste remains very clear
very much in line with its older brothers, plumy with strong taste and qi
I liked it very much

Brief steeps (few seconds) in 90 Celsius water.
Liquor is a clear and light golden caramel in color.
Taste is fruity in aroma, similar to ripe stone fruits, with a sweet after taste..
Mouthfeel is slightly dry and sticky, with no immediate astringency and bitterness.
A hint of astringency and/or bitterness start to appear only after the 5th/6th infusion.
Wet leaves are of dark copper tones with hints of olive green, giving off a sweet smell of burnt sugared apricot.
This matured sheng withstands many infusions, and I've been drinking all day out of the same brewed batch.
It leaves me feeling calm and alert at the same time.

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