Puer grabs attention by the most beautiful (after "disassembling" the cake) tea leaves and a very restrained smell of dry tea. There is this smells in the middle of autumn in a dry forest. After washing, the smell is the same, only the humidity "in the forest" is amplified and the sweetness appears in a second plan. The taste is slightly tart, pleasant, smooth, persists throughout the brewing process. Pleasant bitterness, turning into sweetness. Very stable aftertaste.
This sheng is distinguished by "organic" tartness, in the sense of "appropriate", "correct" and balanced result of brewing with freshly boiled water, even with prolonged (1 min or more) steepings.
I’m glad this raw pu-erh appeared in TeaSide assortment.

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