A small batch of this craft shu pu-erh was made from the material from 100-200-year-old Myanmar purple trees, harvested in 2013. I fermented this tea in Chiangmai, in November 2018.
Tea turned out to be very distinctive in taste - notes of leather, wood, and mixed fruit. It is brewed into a black, dense infusion and has good stamina.
Recommended for collectors who are tired of the standard taste of factory-made ripe pu-erhs.
Compared to the Thai craft puer TS sell this one lacks complexity and depth.
But while it's taste is more common, it is very strong, and the quality is high-
it'll take you a long time to brew it out, and the mouthfeel is very good.
So on a regular shop this will be the highlight, here it's a step down, but different enough to warrant a try..