Feels like a mixture of Lincang, Bulang and YiWu flavors + some notes unfamiliar to me. There is something that distinguishes this puer tea from the Yunnan puers, but it does not make it worse. The dominant is the bitterness of grapefruit, lemon peel. But the word "bitterness" doesn’t fit the description that much, anyway, I didn’t find other in my vocabulary. Generally, this sheng tea is powerful, sweet, and clear. Probably I'll finish it soon because it seems that with time everything that I personally like about him is going to die down. I hope, I’m wrong. It seems to me quite young. Now this is my favorite raw puer which I compare all the other shengs with.
This is the first sheng tea from Thailand that I've tried. To much of my surprise, it is good !!!
The taste of the pu'erh is rich, sweet, and, as always in Thais, there are many exotic fruits, little flowers, bird cherry tartness and wormwood and slightly citrus (notes of pomelo in flavor and taste). But all this is very modest and quite noble. 6th infusion I've heavily overexposed, instead of 40-45 "kept for 2 minutes, no less." This is where appeared steamed apples mixed with wormwood bitter taste. The aftertaste of pu'erh is sweet, bitter-astringent, from the 4th infusion appears a menthol chill that instantly spreads over the body.